Ok, so we’ve got a nice hot grill here and
we’re going to go ahead and start some salmon fillets. I’ve already given it a scrub with
a rag with some canola oil on it, and I’m going to go ahead and give it a quick spray
with some grill spray here. Be careful not to hold the can too close to the flame here.
I’m going to start this salmon with the flesh side down first. I’ve seasoned that
with a dry seasoning mixture of garlic salt and lemon pepper so I’m going to get some
good lines on this guy. Then we’re going to flip him on the skin side. Once the flesh
side is showing up, I’ve got a butter mixture over here that’s got some beer butter and
onions and garlic salt in it so I can brush that fish down throughout the cooking process.
If you notice, I’ve got these dials cranked just above the off position. I don’t want
a really intense heat for this fish, but it’s hot enough to cook on. So now we’ll shut
the lid here and get some of that good smoke kickin’.