Yankee Creek Ranch Salmon

Yield: 6 servings

Ingredients

• Pear, apple, or mesquite chips
• 6  (8-ounce) king salmon fillets
• 2  teaspoons  salt
• 2  teaspoons  pepper
• Cooking spray
• Beurre Rouge

Preparation

Soak chips in water to cover 8 hours; drain well. Wrap chips in heavy-duty aluminum foil, and make several holes in foil.

Sprinkle salmon with salt and pepper; cover and set aside.

Prepare grill, placing foil-wrapped chips directly on hot coals. Place salmon, skin side down, on grill rack coated with cooking spray. Grill, covered, 5 to 7 minutes on each side or until fish flakes with a fork. Serve with Buerre Rouge.