Recipe For Charcoal Grilled Atlantic Salmon
Recipe For Charcoal Grilled Atlantic Salmon
Author: William Richardson South Padre Island, TX
Ingredients
- 4 to 6 6oz. Salmon fillets
- 1 Teaspoon Cavender salt (Greek seasoning)
- ½ Stick of butter
- 2 or 3 Lemons
- Basting Sauce:
- Melt ½ stick of butter or margarine, juice from 3 lemons and 1 teaspoon,
- Cavender Salt. Avoid boiling the melted butter. Keep warm until cooking the salmon.
- Salmon Steaks:
- Cut Salmon steaks to the desired size.
- Baste the skin side only with vegetable oil and sprinkle the flesh side liberally with Cavender salt.
- Place the Salmon on a platter, cover with plastic wrap
- and place in the refrigerator for 1 ½ hours before cooking.
Instructions
- With Alder Plank:
- Soak Alder plank, weighted down in water for 3 hours.
- Warm Alder plank in the oven at 350 degrees for 15 to 20 minutes.
- Prepare charcoal bed for cooking making a hot charcoal fire.
- When charcoal is ready to cook place salmon on the Alder plank,
- place plank on the grill and cooked until salmon flakes.
- Cooking time approximately 20 minutes.
- During cooking use additional Alder or Cedar chunks for added flavor.
- Baste several times with basting sauce during cooking.
- Without Alder Plank:
- Start enough charcoal to obtain a very hot charcoal fire.
- Four or five chunks of moistened alder or cedar.
- Spray grill with vegetable oil to prevent sticking.
- Just before starting to cook your Salmon,
- baste the flesh side liberally with your melted butter sauce.
- Cook Salmon flesh side down for no more than two or three minutes.
- Before turning the Salmon spray or baste skin side with vegetable oil.
- Cook Salmon skin side down for seven to ten minutes maximum.
- Baste the flesh side several times, with the basting sauce,
- during the skin side down cooking time.
- Close all vents on the charcoal broiler the last minute of cooking, for additional smoke flavoring.
- Serve and eat immediately.