Serves 12

• 1/2 lb butter
• 2 cloves garlic
• 1/4 cup soy sauce
• 2 tbsp mustard
• 1 tbsp worcestershire sauce
• 2 teaspoons catsup

Blend all ingredients over low heat. Cover salmon fillet with blend (leave skin on one side) and let stand at room temperature for at least four hours.

When cooking on a barbecue, cook with skin down - use aluminum foil under fillet - do NOT turn.

Contributed by Paul Weaver of Farewell Harbour Resort.