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Northwest Grilled Salmon
Yields: 1 serving(s)
Ingredients
- 1 whole salmon fillet — * see
- Note
- 2 tablespoon(s) butter — melted
- 3 tablespoon(s) honey — melted
- 1 tablespoon(s) dill weed
- 2 cup(s) alder wood chips — opt
Directions
- Have the samon filleted leaving the skin on.
- This is important.
- Keep cold.
- Melt together and melt the butter and honey in the micro or another way.
- Lay the fillet 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 augratin potatos.
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