Source: El Paso Bar-B-Que Company - Ahwatukee, Arizona

6 to 8 ounces salmon filets
16 ounces barbecue sauce
1 orange
1 lemon
1 lime
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.