BBQ / Smoked Salmon by Rick Streiff, www.bbqdan.com

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SALMON, RICK STREIFF'S WAY

Salmon, one half side, no skin
Salt, to taste
Pepper, to taste
Garlic granules, to taste
Onion granules, to taste
Butter (1 cube) Rick uses Olive Oil
Dill, chopped, 4 tablespoons
Capers, 4 tablespoons

The half Salmon is cut long-ways, like a large fillet.

I then melt the cube of butter. Spread the butter on the internal inside portion of the fillet heavily with a basting brush.

Then sprinkle salt, pepper, garlic, onion and dill on to taste. Lightly dab a bit more butter on to mix and adhere seasonings on the meat a bit better.

Turn over and do the same to the skinned side. Place on a grate on a cooking sheet, or foil, in a BBQ Pit, Smoker, or oven at 240 - 325.

About half-way through the cooking time (35 - 50 minutes) place a temperature probe in the salmon to verify temperature. Then take this opportunity to spread the capers on the top side portion of the salmon.

Finish cooking. I would not take it past 137-139 degrees.

That is the way Rick (below) told me to do it!!!

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12-July-2004 17:56:10