Northwest Grilled Samon Recipes

GRILLED SALMON, NORTHWEST STYLE

Steps:

• In a bowl, cover wood chips with water.
• Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
• Let coals burn down until completely covered with gray ash.
• Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
• Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
• Lay salmon on foil, flesh side up.
• Drizzle filet (s) with melted butter, using all of it.
• When coals are ready, scatter drained wood chips on top of them.
• Place salmon on grill.
• Cover barbeque; close top dampers halfway, leave bottom dampers open.
• Cook for 20-25 minutes, until fish is done to your liking.

NORTHWEST GRILLED SALMON

Steps:

• Have the samon fileted leaving the skin on.
• This is important and keep cold.
• Melt together the butter and honey in the micro or another way.
• Lay the filet out skin side down and pour over or quickly brush on the honey and butter.
• Sprinkle the dill weed over.
• By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle.
• Place the filet skin side up over a moderate grill.
• As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together)
• Remove from the grill as soon as the meat starts to flake. (On large filets I use two spatulas)
• Serve with a green salad and au gratin potatos.