Barbecued Salmon Filet

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   1.

2. 2

   Rinse fish and pat dry.

3. 3

   Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish.

4. 4

   Fold excess foil up to create a lip around fish.

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   2.

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   In a bowl, combine butter, wine, lemon juice, and soy sauce.

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   3.

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   Prepare barbecue for indirect heat.

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   If using charcoal briquets, mound and ignite 60 briquets on the fire grate of a barbecue with a lid.

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    When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate.

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    Add 5 more briquets to each mound of coals.

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    Set a drip pan on fire grate between coals.

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    If using a gas barbecue, turn all burners to high and close lid for 10 minutes.

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    Adjust burners for indirect cooking (no heat down center) and keep on high.

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    Set fish, foil down, on grill but not over heat source.

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    Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes.

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    Cover grill (open vents for charcoal).

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    4.

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    Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter.

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    Sprinkle with parsley.

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    Cut fish into portions and lift from skin.

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    Season with juice from lemon wedges.

* Per serving · 4 servings · Values may vary.