3/4 cup butter, softened
3 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons fresh ginger root, grated
1 1/2 tablespoons packed golden brown sugar
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons lemon juice
2 pounds thick fresh salmon fillets, cut into 6 portions

Preparation Instructions:

Beat together butter, soy sauce, garlic, ginger root, sugar, lemon rind and juice. Divide mixture in half. Set one half of teriyaki butter aside. Melt remaining half in a small metal pot on the barbecue. Place salmon fillets, skin side down, on greased grill directly over medium-high heat; brush with melted teriyaki butter. Cook, with lid open, 10 minutes or until fish flakes when tested with a fork, turning once halfway through grilling; brush often with more teriyaki butter. Top each serving with reserved unmelted teriyaki butter. 6 servings.