You can use a whole salmon fillet for this recipe. It makes an impressive display, but it can be difficult to turn. I usually cut the fillet into serving-sized pieces, but then you need to be careful not to overcook them and dry them out. The sweetness of the sauce goes well with the salmon.
1/4 cup (60 g) brown sugar
2 tablespoons (30 ml) cider vinegar
2 tablespoons (30 ml) honey
1/4 teaspoon (1 ml) liquid smoke
1/4 teaspoon (0.5 g) black pepper
1/4 teaspoon (0.8 g) crushed garlic
2 pounds (905 g) salmon fillets
1. Preheat grill. In a small mixing bowl, combine the first 6 ingredients (through garlic). Mix well.
2. Brush one side of the salmon with the basting sauce, then place the salmon (basted side down) on the grill.
3. When the salmon is half finished cooking, baste the top portion of the salmon and flip the fillet so the fresh basting sauce is on the grill.
4. When the fish is almost finished cooking, apply the basting sauce and flip the salmon again. Baste and flip the salmon once more and serve.