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1
Melt the butter over low heat in a skillet.
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2
Quarter the white part of the shallot then thinly slice.
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3
Chop garlic and add both garlic and shallots to butter.
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4
Saute until shallots are clear and garlic has not yet started to brown.
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5
Whisk in the red wine, teriyaki sauce and honey.
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6
Simmer over low for 5 minutes, stirring occasionally so it doesn't scorch.
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7
Remove from heat and allow to cool.
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8
Rinse the salmon and pat dry with paper towels.
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9
Place salmon in a zip-lock bag, add cooled marinade, zip and marinate for at least 20 minutes.
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10
Heat bar-b-que to 400'.
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11
Just before placing salmon on the grill, reduce heat to 300, Place salmon skin side down, toward the coals, thick edge to the back of the grill.
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12
WARNING: Adding the extra marinade when putting the fish on the grill will almost ALWAYS result in a flare-up.
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13
Fish cooks quickly, so baste at your own risk!
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14
Close the cover and cook 6-7 minutes.
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15
Keeping the skin side down, lift and rotate the salmon 1/2 turn, if the thin edge has not cooked completely, OR 1/4 turn, keeping the thick, (cut end if head has been removed) to the back of the grill.
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16
Close the cover and cook 3 minutes.
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17
If top and/or center are not flaky when gently pulled with a fork, gently flip the salmon, close the lid and cook for 2-3 minutes.
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18
Fish Tips: Unless using a water soaked, untreated cedar plank, Do Not Allow the grill to flare-up.
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19
Should it flare, immediately remove the salmon to an area where there is no direct heat or remove entirely from the grill.
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20
Reduce the heat and close the lid.
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21
If the salmon remains on the grill away from the direct heat and flame cook 1-2 minutes.
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22
If you have removed the salmon, cover it with foil then a folded towel to retain the heat.
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23
Check after 3-4 minutes.
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24
If it requires additional cooking, return it to the grill after the flare-up has been extinguished, Close the lid and cook about 2 minutes.
