2 cubes of butter
1 clove of garlic, minced
4 tbsp. soy sauce
2 tbsp. prepared mustard
1/2 c. catsup
Dash of Worcestershire sauce

Put all of the above ingredients in a double boiler and simmer. Beat with egg beater or wire whip. Simmer on low for about 15 minutes. If sauce sets up just stir again.

To cook the salmon: Filet the salmon lengthwise. Make a tray out of aluminum foil (this tray will need to contain liquids). Either bake in the oven or place tray on the barbecue using a fairly low temperature 300 degrees in the oven. Cover the salmon completely with the sauce.

When the meat has turned white turn it over. Use a spatula separating it from the skin. It will slip off easily at this time.

Spoon sauce over the salmon again and simmer until meat is done is white. Remember to use a lot of sauce. It keeps the meat moist and tender as well as adding flavor. Serve any leftover sauce in a dish at the table.