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Hickory Barbecued Salmon with Tartar Sauce

 Hickory Barbecued Salmon with Tartar Sauce
Linda Chevalier BATTLE GROUND, WASHINGTON Guests of all ages love this succulent seafood dish. The idea to use hickory chips came from my dad. He always prepared his salmon this way.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup butter, cubed
  • 2 garlic cloves, minced
  • 1 salmon fillet (3 pounds)
  • 2 medium lemons, thinly sliced
  • 2 cups soaked hickory chips
  • TARTAR SAUCE:
  • 1 cup mayonnaise
  • 1/4 cup chopped sweet pickles
  • 1 teaspoon finely chopped onion
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon Worcestershire sauce

Directions

  • In a small saucepan, combine butter and garlic; cook and stir over
  • medium heat until butter is melted. Drizzle 2 tablespoons butter
  • mixture over salmon; top with lemon slices. Set aside remaining
  • butter mixture for basting.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Add wood chips to grill according to
  • manufacturer’s directions. Place salmon skin side down on grill
  • rack. Grill, covered, over medium heat or 4 in. from the heat for 5
  • minutes.

2 of 2

Hickory Barbecued Salmon with Tartar Sauce (continued)

Directions (continued)

  • Carefully spoon some reserved butter mixture over salmon. Cover and
  • grill or broil 15-20 minutes longer or until fish flakes easily with
  • a fork, basting occasionally with remaining butter mixture.
  • Meanwhile, in a small bowl, combine the tartar sauce ingredients.
  • Serve with salmon. Yield: 8 servings (1 cup sauce).
Nutritional Facts: 5 ounces cooked salmon with 2 tablespoons tartar sauce equals 624 calories, 52 g fat (14 g saturated fat), 140 mg cholesterol, 381 mg sodium, 3 g carbohydrate, trace fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.