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.

Ingredients

4 serv.

salmon fillets4
(6 ounce) ... or 1 1/2 lbs ... rinsed and patted dry
melted salted butter4 teaspoons
for best flavor, do not substitute
alder wood chips2 cups
or apple wood chips if you can't find the alder

Step-by-step instructions

1
In a bowl, cover wood chips with water.
2
Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
3
Let coals burn down until completely covered with gray ash.
4
Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
5
Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
6
Lay salmon on foil, flesh side up.
7
Drizzle filet (s) with melted butter, using all of it.
8
When coals are ready, scatter drained wood chips on top of them.
9
Place salmon on grill.
10
Cover barbeque; close top dampers halfway, leave bottom dampers open.
11
Cook for 20-25 minutes, until fish is done to your liking.

Source: food.com

Original recipe ↗

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