-
1-3 lb Salmon Filet
- 2 tbs Brown French's mustard or Dijon
- 2 tbs Brown Sugar
- 2 tbs Bourbon
- Add dill, pepper, salt to taste
- A pinch of Jerk seasoning (optional)
Mix the mustard, brown sugar, and Bourbon into a paste and spread on
the towel dried filet. Let sit 30 min.
Pictured are 2 firebricks on the main cooking grid with a drip pan
and a fish grid over the drip pan. Firebricks keep the drippings from
burning and allows higher temperatures for cooking without burning.
The 1.5lb filet took 35-40 min to cook at 350 deg. No flipping, added
more glaze while cooking. Larger filets may take 1.3 hrs, when its
fall apart flaky - it's done.
Enjoy
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