Friday, August 19, 2005

Charcoal Grilled Atlantic Salmon

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 platWith 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.ter, cover with plastic wrap
and place in the refrigerator for 1 ½ hours before cooking.

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