2 lb. salmon
milk (regular or 2%), enough to cover fish

BUTTER SEASONING:

3/4 cup (1 1/2 sticks) butter
3 tbsp. Chef Paul Prudhomme's Magic Salmon Seasoning

Cut the salmon into manageable sized pieces for grilling (remove the skin and grey mudline).

Soak the salmon in enough milk to cover it. Refrigerate for 4 hours minimum, overnight is even better.

Drain milk off of the salmon, do not pat dry.

Melt the butter, and add the salmon seasoning to the melted butter.

Constantly brush the salmon with the butter seasoning mix while grilling on medium to low heat for 5 minutes a side or to desired doneness.

Serve fresh off the grill with your choice of sides (corn, asparagus, coleslaw are all great). Enjoy!

Submitted by: Scott Lawrence