Grilled Salmon with Black Butte Porter BBQ Sauce


  • 6 8oz Wild Salmon fillets or steaks
  • 1 yellow onion, chopped
  • 2 cloves garlic, whole
  • 2 oz butter
  • 2 Tbs olive oil
  • Pinch of salt and pepper
  • 3/4 Tbs Worcestershire sauce
  • 1 tsp garlic, granulated
  • 1 tsp onion, granulated
  • 1/4 tsp cayenne pepper
  • 1/2 tsp lemon juice
  • 1 tsp honey
  • 1 Tbs Kosher salt
  • 1 tsp dark molasses
  • 1/2 C Black Butte Porter
  • 1 Tbs red wine vinegar


In a large stock pot, sweat onions and garlic in butter. Add rest of ingredients except for beer and vinegar and bring to a simmer. Simmer for 30 minutes and remove from heat. Puree mixture from the pot with Black Butte Porter and vinegar in a blender or food processor. Sauce will be a light brownish color.

Rub salmon with olive oil and season with salt and pepper. Grill or pan sear until it is done to your liking. Coat with BBQ sauce and serve with veggies (can coat the veggies in the sauce as well) and a tall glass of Black Butte Porter!┬áIf you don’t like spice at all, use only a pinch of the cayenne pepper instead of what is listed above.

Serves 6