Directions

1. Rinse fish with cold water and pat dry with paper towels.

2. In zip-lock bag, combine soy sauce, sherry, brown sugar, ginger, and garlic. Add salmon, seal bag, and turn to coat. Refrigerate 30 minutes to 1 hour.

3. Prepare Kamado for baking (set to 275°-350°F). Use Vision Grills lava stone (or pizza stone) on top of cooking grate.

4. Add 2-3 mesquite or hickory wood chunks or 2 handfuls of chips over the charcoal for smoking, close lid until ready to add fish.

5. Place fish on oiled lava or pizza stone skin side down. Grill salmon about 7-10 minutes until fish flakes easily with fork.

6. Carefully remove salmon to serving platter and garnish with green onions.