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grilled salmon recipe_main_image3-e1401994878967


  • 1 pound salmon filets or steaks ¾ – 1 inch thick (wild caught preferred)
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon brown sugar
  • 1 tablespoon minced fresh ginger root or 1 teaspoon dry ginger
  • 2 cloves garlic, minced
  • 1 green onion (scallion preferred) thinly sliced

Cooking 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.


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