Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher
salt and black pepper.
Adjust your grill grate height over the embers at high heat. To locate high heat, place your
hand over the embers and find the height you can count to 2 before having to remove your
hand (approx. 600 degrees).
Lay a bed of lemon slices on the grill. Place the salmon skin-side down over the
lemon slices with the Smoker Lid closed for about 6-8 minutes or until the fish
lightens in color, becomes firmer to the touch.
Turn the salmon over, close the lid, and cook for 2-4 minutes for medium-rare or
longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the
salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber
dill sauce.
Ingredients
Directions
Light your charcoal in the KUDU and let them burn to embers with a layer of white ash.
Generously coat the flesh side of the salmon fillets with oil and season evenly with kosher
salt and black pepper.
Adjust your grill grate height over the embers at high heat. To locate high heat, place your
hand over the embers and find the height you can count to 2 before having to remove your
hand (approx. 600 degrees).
Lay a bed of lemon slices on the grill. Place the salmon skin-side down over the
lemon slices with the Smoker Lid closed for about 6-8 minutes or until the fish
lightens in color, becomes firmer to the touch.
Turn the salmon over, close the lid, and cook for 2-4 minutes for medium-rare or
longer to desired doneness. Transfer to a platter to rest for 1-2 minutes. Slide the
salmon skin from the fillets and serve with wedges of lemon and tartar or cucumber
dill sauce.