Notes from the Grill

Wild chinook salmon can be some of the tastiest fish if prepared correctly. It is now October (how the time flies by…) and in the fall wonderful meats, produce and seafood can be found at farmer’s markets, at the grocery store, and in your backyard. My husband cold smoked wild chinook salmon on his Treager for roughly four hours under low temperature. Lay low on the salt. Too much of it in your brine can turn what could have been a great smoked fish into something not so great. Fish is great for your diet, and if you enjoy salmon, you will love it when it comes off the grill. Apple wood chips worked well with our brine recipe, but I would imagine that cherry or hickory would work just fine.