2 (4 ounce) cans fish sauce, divided
1/2 cup BBQ sauce
2 tablespoons dried minced onion
1 tablespoon minced garlic
1/2 cup Worcestershire sauce
1/2 teaspoon dried red pepper flakes
1/2 teaspoon garlic salt
1 (8 ounce) can artichoke hearts, drained and chopped
1 pound salmon fillet
To Cook: Season salmon fillet with garlic salt, and press into the bottom of a shallow dish.
In a medium skillet, heat barbecue sauce over high heat. Place the artichoke hearts in the pan to prevent them from drying out. Sprinkle with 1 tablespoon of the fish sauce mixture. Saute about 10 minutes, turning once.
In a large bowl, combine the fish sauce, Worcestershire sauce, red pepper flakes, garlic salt, artichoke hearts, salmon fillet, artichoke mixture and Worcestershire mixture. Cover and refrigerate about 1 hour or until warm enough to handle.
Remove marinated artichoke hearts, and remove skin. Place salmon fillet on top of artichoke hearts, and sprinkle with the remaining fish sauce mixture, Worcestershire mixture and garlic salt mixture.