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|• 1.5 lb Salmon fillet|
|• 3 Dash Soy sauce|
|• 3 Dash Season salt|
|• 0.5 lb Green onion|
Important: elevate the grid of the BGE up to the edge of the Egg, using your favorite lifter [fire bricks or whatever.] Don't try this with the grid in the lower position.
Get the BGE up to 400 and hold it there for 15 minutes, so the ceramic heats up. Toss on a few chunks of wood. [I use oak, but whatever.]
Spread the green onion across the grid bars, and lay the fish on the onion. At 400 degrees, total cook time is 10 minutes per inch of thickness. [So a two inch thick fillet takes 20 min., or 10 min. per side.]
The fish comes out moist and smoky, with just a little charring here and there.
Number of Servings:
Time to Prepare: