Originally Posted by martyleach
We have moved to our new favorite with fresh salmon filets (skin on ). Rinse, dry , hit with sea salt, garlic powder. Get your smoker/grill up to 375-425. Then put 1-2T of Dijon mustard on the salmon and then coat with brown sugar. I like to use a cedar/maple/alder plank to cook on but even on your grill is just fine. Cook till about 130 IT or flaky. Really good!
Marty has hit it right on target, as usual! Hot grill and cook on a soaked plank until done. Doesn't take long to cook, so don't over cook it. Mouth watering good. Put a bite on your forehead, and your tongue will beat your brains out trying to get at it!
UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.