Grilled Salmon

The General is branching out! I usually smoke fish using the indirect method. But the success of my recent grouper escapade, emboldened me to try it again.

I bought a fillet of Norwegian farm raised salmon at Sam’s and marinated it using our favorite salmon marinade. Make sure you do not marinate the fish for more than an hour. I used our fish baskets again so that the fish would not fall apart.


I flipped it every 2-3 minutes and pulled it when it reached 135* internal temperature. Asparagus with hollandaise and sweet corn rounded out the meal. We were both pleasantly surprised.


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