Ingredients
1 side of salmon, skin on, check for bones and remove them with tweezers
olive oil
salt
pepper or lemon pepper
2 tablespoons balsamic vinegar
2 cloves of peeled slightly crushed garlic
1/2 lemon if desired
Preparation
Prepare charcoal for a slow, long lasting fire. You want to keep salmon away from direct heat. lay salmon on cookie sheet and season it with salt and pepper as desired. Rub the flesh of the fish with the cloves of garlic, discard garlic. Rub balsamic vinegar into flesh lightly, sprinkle with some olive oil, about 2-3 tablespoons. You may squeeze a lemon over the fish at this time. Let set for a at least 15 minutes. Place skin side down directly on grill as far from the heat source as you can. If you have a small smoker, build a smaller fire and add to it as necessary. Let smoke slowly for about an hour or two, testing for doneness about every 20-30 minutes. We like our salmon cooked through but still slightly translucent in the center. Remove from grill carefully. Let set on platter for about 10 minutes and serve with grilled veggies and a nice chilled white wine. Enjoy
