This was the first dish I learned to cook on the Big Green Egg, at the masterful hands of Ray Lampe, aka Dr. BBQ. This recipe yields a very succulent, lightly cooked, smoky fish. It calls for salmon, but any seasonal fish such as halibut or even trout can be substituted. I like to keep the seasoning to a minimum so the flavor of the fresh fish comes through. If you choose to add more herbs to your version, dried herbs work best. Adding fruit wood chips to the hot coals contributes another layer of flavor. I like apple wood best for maintaining a sweet flavor. Serve with lightly dressed baby greens.

　　

Ingredients

serves 8 to 10 as an appetizer or a first course

　　1 (2-pound) salmon fillet, skin on, pin bones removed

　　1 tablespoon or so coarse sea salt, or as needed

　　1 teaspoon coarsely ground juniper berries (optional)

　　2 tablespoons minced fresh dill, for garnish

　　2 tablespoons capers, for garnish

　　

Step 1

Prepare the Big Green Egg or wood-fired grill for indirect cooking.

　　

Step 2

In the case of the BGE, use a plate setter with the legs up and grate in place to separate the fish from the heat source. If you like, soak 1 cup of apple wood chips in water for 30 minutes, then sprinkle them over the charcoal 10 minutes after lighting. Close the lid of the BGE and open the top vents and the bottom vents 1/2 inch.

　　

Step 3

To cook on a wood-fired grill, place a pizza stone over the fire, then place 2 fire brick pavers on opposite sides of the pizza stone, about 8 inches apart. Close the lid and open lower vents to 1/2 inch.

　　

Step 4

After 2 minutes, lay the salmon fillet on a perforated pizza pan or aluminum mesh pizza screen. Season with the sea salt and juniper berries and place on the grate. If using a grill, balance the pizza pan or screen on the fire brick pavers. Close the lid and smoke for 30 to 35 minutes at 190°F, or until the flesh is slightly firm to the touch but still looks moist. The color of the flesh should only be slightly lighter than when it started smoking. Remember, you are smoking the fish, not roasting it.

　　

Step 5

Check the doneness of the fish at the thickest section, using a fork to slightly pull away some of the flesh. It should be very moist and uniform in color. The color will have changed only slightly from when it was put on the fire.

　　

Step 6

Remove from the cooker or grill and let cool slightly. Slice thinly to serve; remove with a fish fork or a knife, leaving the skin behind. Store leftover fish on the skin; wrap in plastic and refrigerate for up to 1 week. Serve garnished with the dill and capers.

　　Reprinted with permission from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire by Mary Karlin, copyright © 2009. Photography copyright © 2009 by Ed Anderson. Published by Ten Speed Press.