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  1. #1
    Join Date
    Dec 2008
    St. Petersburg, Fl.

    Default Grilled/Smoked Salmon Fillet

    Dinner tonight I decided would be an indirect grilled/smoked salmon fillet with butter & herb flavored rice with homemade stewed tomatoes & okra mixed in.

    A nice hunk of salmon fillet(skin on) trimmed and ready

    Next I make up a dry brine/cure(I've heard it called both, So I don't really know which is right) of coarse sea salt, demerara sugar, fresh cracked black pepper, and a little dill.
    I put a heavy coat of the mixture on the meat side of the fillet. Then cover and let it sit in the fridge for 4-5 hours.

    Just before putting the fillet on the grill, I remove the excess salt/sugar mixture and put on a little more FCBP & dill.

    Onto the Keg using RO lump and lemon wood to smoke/grill the fillet indirect at 400

    The fillet is almost done. It was basted a couple times with Melted butter w/lemon juice in it

    Fillet served on a bed of butter/herb flavored rice with stewed tomatoes & okra mixed in and topped with a creamy dill sauce.

    Better view of the eats

    Thanks for lookin'
    Last edited by BYBBQ; 05-22-2016 at 06:22 PM.

  2. #2
    Join Date
    Jun 2009
    Pattison, TX


    Looks killer Bro!

    Tell us more about the sauce.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

  3. #3
    Join Date
    Aug 2009
    San Diego CA


    That looks really good, gonna have to try brining/curing my next piece of salmon!!
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  4. #4
    Join Date
    Jan 2008
    South of Peculiar, MO


    That's something I have not done for a long time. Got me thinkin' now.
    Good eats Maynard!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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