This is a simple grilled Salmon Fillet recipe, primarily relying on the natural smoke flavor to carry the dish. High in protein, low in fat. An ideal meal for your Green Mountain pellet grill.
Salmon Filet Preparation
Go to your local boat store, buy a boat, a truck to pull it, a salmon rod, a license, and tow the whole rig to the west coast in late summer or early fall to hopefully catch one of these. Or, go to the local market and pay a few bucks per pound.
Lightly salt and pepper both sides if the fish has been skinned. Salt and pepper the side without skin otherwise. Melt a few tablespoons of butter (olive oil an acceptable substitute), and brush both sides of the fish with it.
Place on the grill at 400-450°F (204-232°C), skin side down (won’t matter which side if it’s skinless). This is a great dish to cook on a Frogmat.
Turn the fish after about 8 minutes (assuming 1″ filet). Peel the skin off. If it does not come off easily, flip the fish back over for a couple more minutes and then try again. Salt and pepper lightly after you remove the skin. Baste with butter. Cook another 5-6 minutes and then turn over for about 2 more minutes. Check doneness by separating the center with a fork. Fish should be just slightly pink with only a small amount of juice. Remove from the grill, cover, and let stand for 5 minutes as it will continue to cook.