Smoked Salmon

Load a Charcole grilll. Set the heat to 500 degrees.    

For flavored wood: Pre soak your wood chunk for 30 min. Common ones are apple wood, maple wood, or even hickory wood chunks.

Use one wood chunk no more than 2 to 3 inches thick. More smoke will make the fish taste like smoke and not fish ruining the flavor.  

•    1 lbs salmon
•    1 ~ 3 tbsp Olive Oil ( butter or other vegetable oil can be used )
•    1/2 tbsp fresh chopped parsley
•    Salt and Pepper

Pat dry the salmon. If need be remove the skin, or as I do, leave skin  on and cut the fish into 1 inch long strips if it is not pre cut. Salt  and pepper both sides of the fish. 

 
Optionally: You can brush the top and bottom of the fish with  butter/oil before you season it. This makes for a bit more of a crust on  the fish when using the grill  

Place top side down on grill for 5 min. After wards kill heat to start smoking. Flip fish and grill the other side for 5 to 7 min then remove  from grill. 

Close top vent half way or mostly to smoke well. 

If using wood chunks

• Place the wood chunk on the charcole right before you put the fish on the grill
• Cook for 5 min then kill the heat to the grill, flip the fish and cook for another 5 min. 
• I dont reconmed partially shutting the top vent as it gives it too much smoke but you can if you like that.
• Do not use tongs to flip fish, the flakey nature will cause the fish to break. Use a spatula to flip fish and move off grill

Top with fresh chopped parsley after you finish cooking the fish and have removed it from the grill