I grew up in the Pacific Northwest, never further than walking distance from a bay or ocean. Fresh seafood appeared frequently on my family’s dinner table and while I love it all, nothing can rival my Dad’s BBQ salmon.

I don’t think I’ll ever be able to exactly duplicate the taste of a sockeye or silver salmon, freshly caught in the morning, grilled in my parent’s backyard and enjoyed at a picnic table surrounded by family members – but the directions that follow should give you a close approximation to try for your own family.

On a recent trip back “home”, my Dad walked me step-by-step through his recipe, while I took the following notes:

1. Start with a fresh salmon that has been beheaded, cleaned and split in half lengthwise with the bones removed, but skin still on. Lightly sprinkle salmon with salt and refrigerate for 2-3 hours. According to my Dad, the salt cleans out any impurities and seals the meat.  

2. Heat Barbeque Grill to between 325 and 350 degrees. Remove salmon from the refrigerator (or cooler) and rinse off with fresh water. 

3. Make a double-layer foil pan with 1" edges - just big enough for the salmon - and place on barbeque grill. Open a can or two of beer and pour enough into the foil pan to cover the bottom of the pan. Set the salmon into the foil pan. 

4. Close barbeque lid and check salmon again in about 10-15 minutes. You should see the white fat starting to cook out of the salmon. Scrape any of the white fat away with a spatula and let it drop into the beer.  

5. Close barbeque lid and check salmon again in about 10-15 minutes. The meat at the thickest end should be moist but will flake easily with a fork. You should be able to insert a large spatula between the Salmon meat and skin and lift the meat out of the foil pan and on to a metal serving platter. The skin should remain behind in the foil pan. Discard foil pan.  

6. Mix together brown sugar, chili sauce, Tabasco and lemon and heat in microwave or sauce pan. Spread a thin layer over the top of the salmon.

7. Turn off the barbeque and put the metal platter with the salmon on it back into the grill. Close the lid and let the salmon rest for about 10 minutes before serving.

Okay, now I have one big favor to ask you. Try my Dad's salmon and let me know how much your family enjoyed it. One other thing - raise your glass in a toast to my Dad. He's a pretty terrific man (and a great cook). Thanks!