Grilled Salmon...Best ever!

I know, you don't like Salmon. Well, me neither....until now. I came across this great salmon seasoning and this stuff is the bomb. I have never liked salmon until I tried  using this seasoning. The good thing about it is that's mostly all there is to this grilled salmon other than a few flavors of wood chips added to some hot mesquite coals. No need for any cedar planks.

This is all I do:

1. Start the coals, I like using mesquite lump when available.
2. Brush salmon with EVOO, season(generously) the salmon, usually about 1/2lb of salmon per person.
3. Place salmon on heavy duty foil. I usually fold up the ends as to make a little tray.
4. When coals are hot and ready, push to one side of pit/grill and add some wood chips(I use about 4-5 different kinds). I don't soak mine since salmon doesn't take long to cook.
5. Immediately place salmon(on foil) on opposite side of coals.
6. Put cover on pit or close door.
7. Grill about 15-20 minutes or until salmon flakes easily with a fork.
8. Remove from pit(grill) and enjoy the best tasting salmon you have ever tasted.

If you want more info on the seasoning and/or the wood chips, please email me at lilcholo_99@yahoo.com. I will be selling salmon grilling kits to take out all the guess work for you. These will include enough seasoning(22grams) for about 2-3lbs of salmon and enough wood chips for two separate grillings just in case you only make 1lb of salmon at a time...which is what I do.

I will be providing an image of how the cooked salmon looks very soon. I made some yesterday but didn't "snap" until now about a picture.

By the way, I buy Atlantic Salmon(not farm raised) and it usually runs about $8 p/lb here in the RGV.

We usually serve this dish on a plate with a nice salad.


Well, as I said before, I was not a big fan of salmon but this recipe is the bomb and I proved it when I grilled some of it for my wife's friends. They were amazed and they too were not big fans of salmon and said this was the best they've ever tasted. I give credit to the seasoning and the great flavor of the smoke from the wood chips.