Well, it's not much of recipe, but one of the best ways to cook salmon is on the BBQ using a sauce called "Soy Vey, Teriyaki" available at many stores.

Simply pour it over the salmon while still in the package, flip the salmon to get it on both sides, and throw it on the grill.

For grill prep: simply heat the grill, and spray an olive oil or PAM type product to keep it from sticking.

They key to salmon is not to overcook it. It's cooked as soon as the salmon goes from the gelatin type look to solid. Remove it immediately as it will continue to cook after you remove it from the grill.

Costco has a decent salmon at a reasonable price year round.

Enjoy!
Neil

Fresh BBQ salmon is great and there are infinite variations using the Asian theme. For 2 lbs. of salmon, more or less... Use 1/2 cup prepared Miso salad dressing (found in the refrigerated section of the market) with 1/2 tsp. sesame oil and 1 tbls. light soy. Place salmon - skin side on non stick aluminum foil, spread with dressing mixture, top with lots of chopped green onions. Wrap in foil and BBQ as usual.

Wow great recipe!
Any more recipe, your recipe is really good.
My Mom follows it then we taste it, it's delicious!
Please post your other recipe thanks!

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Barbecue Salmon is one of the easiest fish to cook, so now that it's Summer, get out that BBQ and let’s get cooking.
The firm texture of this salmon means that as long as you’ve prepared the barbeque properly it shouldn't fall apart - unless you’re my husband, of course who suddenly becomes the 'BBQ King' (aren’t they all) when the Sun's out quite forgetting that normally he has trouble making toast!
Anyway first a few tips on barbequeing salmon recipes.
* Make sure that the rungs on the grill are clean. There’s nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the Salmon stick.
* Get that barbeque really hot. Use plenty of charcoal to build a really good fire that will retain plenty of heat.
* Let the flames die down until you can see that the charcoal has become white, it should take at least ½ hour - this is where many people make a critical mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!
* As long as the Salmon (or any seafood or meat) is well oiled it won’t stick. Of course, it helps if you don’t prod it and move it around every 30 seconds, if you do you’ll end up with scrambled salmon which isn’t much use to anyone except the cat.
* Wait until the flesh is seared before turning it over.
* Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage the fish sits inside it and makes the whole turning over process child’s play.
* Don’t salt anything before grilling. This will dry the fish out.
* If you're using a traditional Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to impart additional flavour.
* Of course, if you're using a gas or electric bbq grill then try Rubs or Marinades for extra flavour when cooking your barbeque salmon.
If you've got a favourite Barbeque salmon recipe that you'd like to see on this site, please use the form at the bottom of the page where you can enter your own barbeque recipe.
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Thanks for the info........