Campsite Grilled Salmon
Prep Time: 30 - 60 minutes
Cook Time: 7 - 10 minutes
- 1 lb. salmon filets or steaks 3/4 – 1-in. thick
(wild caught preferred)
- 2 tbsp. soy sauce
- 2 tbsp. dry sherry
- 1 tbsp. brown sugar
- 1 tbsp. minced fresh ginger root
or 1 tsp. dry ginger
- 2 cloves garlic, minced
- 1 green onion (scallion preferred) thinly sliced
Rinse fish with cold water and pat dry with paper towels.
In zip-lock bag, combine soy sauce, sherry, brown sugar, ginger, and garlic. Add salmon, seal bag, and turn to coat. Refrigerate 30 minutes to 1 hour.
Prepare Kamado for baking (set to 275°-350°F). Use Vision Grills lava stone (or pizza stone) on top of cooking grate.
Add 2-3 Mesquite or Hickory wood chunks or 2 handfuls of chips over the charcoal for smoking, close lid until ready to add fish.
Place fish on oiled lava or pizza stone skin side down. Grill salmon about 7-10 minutes until fish flakes easily with fork.
Carefully remove salmon to serving platter and garnish with green onions.
Recipe from Vision Grills.