- 1/4 cup caramel-flavored ice cream topping
- 1 tablespoon soy sauce
- 1 tablespoon Dijon-style mustard
- 1 tablespoon lime juice
- 1 1/4 - 1 1/2pound salmon fillet, skinned
- Lime wedges (optional)
- Freshly ground black pepper (optional)
- Wood skewers
1. Soak the wooden skewers in water for at least 30 minutes. Try to do it for closer to an hour.
2. Combine caramel, soy sauce, mustard, and lime juice.
3. Cut salmon into pieces (I usually cut the filet in half lengthwise and then each piece into third or quarters depending on the size). Put on skewers. Season with pepper.
4. Arrange skewers on greased grill rack (I've done this a few ways because the caramel sauce always burns. I've put it directly on the grill, on a cookie rack, and on a fish tray made for the grill. The last (pictured) was the best). For a gas grill, preheat grill and then set to medium. For charcoal grill, grill uncovered over medium coals. I've also used the broiler when we wanted this in the winter or it was raining. Brush generously with sauce. Grill 3 minutes.
5. Flip. Brush other side generously with sauce. Grill 3-5 minutes.
I like to flip it another time so both sides are nice and caramelized. Make sure you use all your sauce if you haven't already.
Don't overcook the salmon but make sure you have some nice browned spots.
The skewers can burn and break so be careful when turning them. That's why we soaked them in water before.
Enjoy the deliciousness.
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