I'm so excited to eat this tonight. It is a sweet, tangy marinade. When you cook the salmon you are left with a delicious, thin, sweet crust and super flavorful fish. One reason I like this recipe so much is that you can cook it anyway you like: broil, bake, grill, fry. I'm calling it Sara's Salmon because the very cool Sara (you might remember her as a guest mom on designmom.com) brought this to me when Petrea was born.
Whisk together in a bowl:
1/2 c. brown sugar
1/2 c. butter, melted
1/8 c. ketchup
1 T. mustard
2 T. soy sauce
2 t. Worcestershire
1 clove garlic, minced
1/2 - 1 lb. salmon fillet
Pour marinade into a 8x8 baking pan. Place salmon fillet (if it has skin on one side, it will come off easily after it's cooked OR you can shave skin off with a fillet knife before putting it in the marinade) skin side up in marinade. Refrigerate for 2-6 hours.
Bake at 375 for (you can pour the marinade off for a crusty top or leave it on) 10 minutes per inch of thickness.
Grill: Put a rectangle of tin foil on the grill. Grill over high heat 4-6 minutes per side.
Broil: Pour off marinade or leave it in pan and broil for 4-6 minutes on each side.
You can tell fish is done when a thermometer inserted registers 135-137, or when fish flakes easily and is firm.