Northwest Grilled Salmon
alder wood chips, optional
1Have the samon fileted leaving the skin on.
2This is important and keep cold.
3Melt together the butter and honey in the micro or another way.
4Lay the filet out skin side down and pour over or quickly brush on the honey and butter.
5Sprinkle the dill weed over.
6By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle.
7Place the filet skin side up over a moderate grill.
8As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together)
9Remove from the grill as soon as the meat starts to flake. (On large filets I use two spatulas)
10Serve with a green salad and au gratin potatos.