- 1/2 cup [115 g] melted butter or margarine
- Juice of 1 lemon
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] white pepper
- 4 [1-inch / 2.5-cm thick] salmon steaks [approximately 1 1/2 pounds / 680 g]
- 1 1/2 teaspoons [7.5 mL] dried dill sprigs
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- Mix together butter or margarine, lemon juice, salt and pepper; thoroughly mix and reserve.
- Well rinse salmon steaks under cold running water; pat dry.
- Arrange salmon steaks into a buttered wire fish-rack.
- Barbecue salmon steaks over medium charcoals for 10 minutes on each side, until fish flesh is easily broken-up with a fork, brushing salmon steaks often with butter or margarine mixture.
- Well mix dill sprigs into remaining butter or margarine mixture.
- Serve salmon steaks, along with dill-flavored butter or margarine.
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