Salmon with Brown Sugar and Butter Barbecue Sauce

We found this recipe in the BBQ USA cookbook.  This was a really good dish.  All four of us loved it.  This will most definitely be made again

Ingredients:
Salmon and Marinade:
2-4 pices salmon fillet (about 6 ounces each)
1/4 cup soy sauce
2 tablespoons dry white wine
2 tablespoons sake or sherry
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
1 to 2 teaspoons Tabasco sauce
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
1 teaspoon granulated sugar

Brown Sugar-Butter Barbecue Sauce:
1 stick unsalted butter
1/2 cup firmly packed dark brown sugar
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 teaspoon Tabasco sauce
1/4 cup minced onion
1 clove garlic, minced
Coarse salt and freshly ground black pepper

Using a paring knife, make 2 to 3 slashes in the skin side of each piece of salmon, taking care not to cut all the way through.  Place the fish in a non-reactive baking dish.  Cover the salmon with the mixed marinade ingredients, flip once of twice to cover well.  Marinate the salmon covered for 2 to 4 hours in the fridge.  Turn the fillets once or twice so they marinate evenly.

 

To make the barbecue sauce: Place the butter, brown suger lemon juice, wine, Tabasco sauce, onion and garlicin a saucepan and bring to a boil over medium-high heat.  Lower the heat to medium and let the sauce simmer until richly flavored and syrupy, 3 to 5 minutes.  Season to taste with salt and pepper; the sauce should be highly seasoned.  Set the sauce aside.

Preheat the grill to high.  Arrange the salmon pieces, skin side down on the hot grate.  Pour any leftover marinade over the fish.  Grill the salmon until cooked through, 3 to 5 minutes per side.  During the last 2 minutes on each side baste the salmon with the barbecue sauce.

Place the salmon skin side down on a platter and spoon the remaining sauce over the top.