High-temp salmon fillets

Prof Dan

Ingredients

• 1.5 lb Salmon fillet

• 3 Dash Soy sauce

• 3 Dash Season salt

• 0.5 lb Green onion

Instructions

Buy thick salmon fillets. [The warehouse stores often have them.] It doesn't matter whether the skin is on or off.
On both sides of the salmon, sprinkle on some soy sauce or worcestershire sauce, and follow up with season salt, garlic, pepper, and whatever else you want.
Prepare quite a few green onions -- maybe 10 or 15. [They will go across the grid to keep the fish from sticking.] If you want, put the green onion in a plastic bag with some soy sauce.

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.

Notes

Number of Servings:

Time to Prepare: