- 1 pound/450 g salmon steak (or fillets)
- 1/2 cup/120 mL lemon juice
- 2 tablespoons/30 mL olive oil
- 2 teaspoons/10 mL black pepper
- 1 teaspoon/5 mL dill weed
- 1/2 teaspoon/2.5 mL salt
- 1/2 cup/120 mL mesquite wood chips
1. Soak mesquite chips in water (or wine if you can spare it) for 1 hour.
2. Mix lemon juice, salt, olive oil, pepper and dill weed in a large bowl. Add salmon and turn to evenly coat. Cover bowl with plastic wrap and place into refrigerator for 1 hour.
3. Preheat grill with mesquite chips in an iron smoker box or wrap them in aluminum foil and pierce holes all around.
4. Remove bowl from refrigerator.
Carefully drain marinade from salmon and place into a small saucepan. Bring mixture to a boil, reduce heat to medium low and simmer for 2 minutes. Make sure to stir often and watch for burning. Remove from heat.
5. Oil grill grates with large tongs, folded paper towels and oil. Make a 3-5 passes on the grates with oil to ensure a non stick cooking surface.
6. Place the fish on the grill and apply simmered marinade. If cooking fillets, grill for 3-4 minutes on each side, checking for doneness. If cooking steaks, grill for 6-8 minutes. Use a meat thermometer to test. Internal temperature should be around 145 degrees F. Use two heat resistant spatulas to help with turning. Be gentle working the fish away from the grill grates, while using the other spatula to help flip the fish. This will help reduce breakage while it cooks.
7. Once fish has cooked through, remove from eat and serve with your favorite sides. Salmon steaks will sometimes contain a few large bones in the center. Quickly remove those before serving.