This is the journey of a salmon onto the dinner table. I guess I just wanted to talk about a really good recipe for grilling salmon. This art of grilling the salmon was passed onto to me by my brother Ken and friend Scott Burns. First, when selecting the salmon look at what specific kind it is. It seems like they will all end up tasting good but it is the difference between "good and gooder". Pacific Salmon is generally better tasting than Atlantic Salmon although King Salmon seems to be by far the best. Above all farm raised salmon seems to not have as good as a flavor as a salmon caught from the wild. Second, in preparation of grilling, select and get an untreated cedar board from you local Home Depot or Lowes and cut a piece big enough to hold your salmon fillet and above all one that will fit on your grill. Soak this board in water for approximately 24 hours. When ready to grill take the board salt one side and place the fillet skin side down on the board's salted side. Season the salmon thoroughly with Lemon Pepper and place on the grill. Close the grill lid and let cook for about 10-12 minutes. Finally, to check it place a knife in the middle of the fillet and slowly and gently lift. If the fillet easily cracks apart rather than staying together or ripping apart than that is a good sign it is done. Thanks and enjoy!
sincerely, an anonymous salivating salmon eater

The Big Snow 

Christmas 2004 

Thanksgiving 2004