Recipe - Northwest Grilled Salmon

1 Whole salmon fillet * see
Note
2 tablespoon Butter melted
3 tablespoon Honey melted
1 tablespoon Dill weed
2 cup Alder wood chips opt

From: Mark markscott@sltrib.com

Date: Wed, 22 May 1996 13:30:08 0600

Have the samon filleted leaving the skin on. This is important. Keep cold.
Melt together and melt the butter and honey in the micro or another way.
Lay the fillet out skin side down and pour over or quickly brush on the
honey and butter. Sprinkle the dill weed over.

By having the filet cold the honey and butter mixture will congeal and the
filet will be easy to handle. Place the filet skin side UP over a moderate
grill. As soon as the meat just starts to firm up turn to skin side down.
(The skin will keep the filet together) Remove from the grill as soon as
the meat starts to flake. On large filets I use two spatulas. Serve with a
green salad and augratin potatos.

Recipe By : Mark Scott

Posted to Master Cook Recipes List, Digest #94