Mat Grilled Salmon

Grill mats have two advantages in my opinion, both having to do with the use of basting sauces. They reduce the mess, and they hold the sauce on the food. I have not used a mat for a while but decided to use one for a recipe provided by my daughter in law. Of the two types of mat, I have the black type, and have no opinion whether it is better or worse that the copper ones.

Skinless salmon fillets

Olive oil for brushing

Salt to taste

Coarse ground black pepper to taste

Prepare the marinade-baste (recipe follows). Place the salmon and one half of marinade-baste in a zip-top plastic bag, remove as much air as possible, and seal the bag. Marinate at room temperature for 1 hour.

Prepare the grill for medium direct cooking. Brush the fish with oil and season to taste with salt and pepper. Use caution with the salt because soy sauce is salty. Place the grill mat directly over the fire and place the fish on top. Grill lid closed for 4 minutes, turn, baste, and grill for an additional 4 minutes. Baste the fish with additional sauce before serving.

Marinade-baste

1/4 cup brown sugar

1/4 cup soy sauce

1/4 cup bourbon whisky

Combine all ingredients in a cup and stir to mix. After a few minutes stir again, it is important to dissolve all of the sugar. This quantity of marinade-baste was designed for the quantity of fish being cooked. Any amount can be prepared using equal quantities of sugar, soy, and whisky.