Northwest Oak Grilled Salmon Fillets
Salmon is representative of the Native American cultures of the Northwest. Oak is a soft, bland smoke that allows the flavor of the fish to come through.
Serves: 4Hands-on: 25 minutesTotal: 30 minutesDifficulty: Medium
- Oak chips
- 1 salmon fillet, (1½ lb.) rinsed and dried on paper towels
- 10 juniper berries, bruised
- Salt and pepper to taste
- 2 Tbsp. butter, melted
- 1 oz. anise-flavored liqueur
- Fresh rosemary stalks to add to the fire
- ¼ cup capers, drained
- 1 lemon, cut into wedges, for garnish
- Prepare grill with an even layer of coals, and presoaked chips for smoking.
- Stud the fish with juniper berries and sprinkle with salt and pepper. Mix the butter and liqueur together and brush the fish with the mixture.
- Grill over an oak fire, adding stalks of rosemary every 10 minutes. Depending on the thickness of the fish, it will take 15–20 minutes. The fish flakes easily when done, or it can be served medium. Serve on a warm platter with capers and lemon wedges.