Seafood Smoked/baked salmon fillets

Maule Guy

Well-known member
Grill(s) owned
  1. Stampede
I got this recipe from a Swinomish tribal member in the Puget Sound area.

Marinate the salmon fillet flesh side down in enough Tamari (not Soy sauce) and ground ginger ( play with the ginger to taste) to cover the flesh for 20 minutes or so.

Heat your RT to 350F. Mild pellets. Alder is classic but the "Perfect Mix" from Cookinpellets works really well.

Place fish skin side down on grill or Frog Mat. Cook for 11 minutes. Whole Sockeye or Chinook fillet may take 15 minutes but peek at eleven. Fork edge should easily go through the flesh.

Fish should be just translucent. Overcooking creates dry fish.

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