1 - 2lb Salmon fillet
Seasonings (sugg: Chef Paul Prudhomme's Salmon Magic)
Charcoal or gas grill
Rinse the salmon fillet with cold water and pat it dry. Lightly coat it with olive oil (a mister works perfectly here). Dust on some seasoning. Grill over indirect heat for about 20 minutes or until the fat begins to bubble out of the fish.
Tip: For some wonderful additional flavor soak a few cups of sweet woodchips (apple and/or mesquite are ideal) in water for an hour before grilling. When you are ready to put the fish on, drain the chips, and put them either directly on the charcoal or, for a gas grill, in a tinfoil pouch with holes punched in it for the smoke to get out.
By the time the fish is ready the chips will have burnt off and the salmon will have a terrific smokey undertone that really makes it spectacular.
photo credit: mRio via photopin cc