Honey Grilled Salmon

Salmon fillet, with skin left on
Kosher Salt
3 parts Honey
1 part Butter (no margarine please)
Soaked Alder Chips

Sprinkle Salmon liberally with Kosher salt, covering surface. Refrigerate for 30 minutes. Meanwhile prepare charcoal grill (or gas grill as a second choice) for indirect cooking, ideal cooking temperature will be 225-250 F. Remove fillet from refrigerator and rinse off salt under cold water, then pat dry and set aside. Add drained chips to grill. When chips have started to smoke, place Salmon, skin side down, on sheet of aluminum foil and place onto grill. Close grill lid, keeping temperature in the 225-250 F range and adding more Alder chips as needed.

Melt butter with honey over low heat. When Salmon is almost done, baste several times with honey-butter mixture, allowing time to set glaze between each basting. When Salmon has finished cooking, baste one more time and remove from grill. Skin will stick to foil allowing easy removal of the fillet.

Dean Norton
Portland, OR

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