Source: El Paso Bar-B-Que Company - Ahwatukee, Arizona
6 to 8 ounces salmon filets
16 ounces barbecue sauce
1 tablespoon soy sauce
6 rosemary sprigs
Grill or smoke salmon.
In a separate container add barbecue sauce and the juices of orange, lemon, lime, and soy sauce. Mix well.
Baste salmon with citrus barbecue sauce about 2 to 3 minutes before salmon is finished cooking. Garnish each filet with rosemary.