Charcoal Grilled
Atlantic Salmon
Ingredients:
4 to 6 6oz. Salmon fillets
1 Teaspoon Cavender salt (Greek seasoning)
½ Stick of butter
2 or 3 Lemons
Basting Sauce:
Melt 1/2 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.
Directions for Cooking:
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.
William Richardson South
Padre Island, TX
