Grilled/Smoked Salmon Fillet

[BYBBQ]

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'

[tomshoots]

Looks killer Bro!

Tell us more about the sauce.

[Vermin99]

That looks really good, gonna have to try brining/curing my next piece of salmon!!

[peculiarmike]

That's something I have not done for a long time. Got me thinkin' now.
Good eats Maynard!!!