Recipe by Northwest Lynnie
This is an original recipe of mine. The smoke flavor is delicate, the fish is moist, and it is great served hot or at room temperature - marvelous for entertaining. Leftovers are delicious as part of a main dish salad, and are equally good in a sandwich with lettuce, tomato, and country bread spread with a basil and lemon-seasoned mayo/sour cream mixture. Directions are for charcoal grilling because I like the flavor, but this can be prepared on a gas grill as well.
Top Review by Jane Dunbar
Outstanding salmon! I'm new to grilling and this was very easy and I was a hero. I like salmon without too much seasoning- this is so naturally good. I used a disposible 9x13 pan. I poked holes in the bottom and sides. Be sure to have this sitting in another pan or on a platter or your butter will run out! I used lots of apple wood and it was great. Any salmon lover should try this.
- 4 (6 ounce) salmon fillets or 1 1⁄2 lbs salmon fillets, rinsed and patted dry
- 4 teaspoons melted salted butter (for best flavor, do not substitute)
- 2 cups alder wood chips (or apple wood chips if you can't find the alder)
Directions See How It's Made
- 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.