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Old 01-22-2013, 09:21 PM   #8
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA

I live in the Pacific Northwest and grill salmon a lot. I make a foil "boat" and put the fillets in it. I very sparsely sprinkle with sea salt, then pour over some Worcestershire and some Kikkoman soy. Let it marinate for an hour or two. Preheat your grill. Take a fresh lemon and your zester and get a nice pile of fresh lemon zest. Then cut the lemon in half and juice it. Melt some butter and add the lemon juice and zest. Get out a cheap Harbor Freight 1" chip brush - they make great basting brushes and a box of 100 is like six bucks. Put the salmon, still in its foil "boat", directly onto your grill. Brush on lemon butter generously. Put the lid on and start checking for doneness after 10 minutes (the time will vary with how hot your grill is). Grilled salmon has a narrow range of time between too rare and overdone so keep an eagle eye on. Keep basting with the lemon butter.

Over actual coals, as in a Weber kettle, you might also add some green rosemary twigs just before putting on the fish. That will add very fragrant smoke.

I mostly eat wild Alaskan king salmon fillets, and done this way they are WONDERFUL.

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