Prep time is less than five minutes for the salmon and about fifteen for the grill. All together this meal can be put together in under an hour. Not bad considering the $$$ you save by cooking it yourself.

Salmon is a delicious and easily one of my favorite meals on the grill. Prep is minimal and the cooking process is super easy. First I seasoned the salmon filet. I chose a large one because I enjoy the leftovers for a quick meal the next day. You can season whatever you like, but I chose olive oil, fresh ground black pepper, Tony Chachere’s creole seasoning, and chili powder. I didn’t add salt because the creole seasoning has it already.

Second, I prepped my charcoal grill by filling a Weber charcoal chimney 3/4 of the way full with Kingsford charcoal. Next I added a few crumpled newspapers to the bottom and lit it on fire. Then I waited about fifteen minutes for the coals to form a slightly ashed appearance on top and then dumped them in my little Aussie walkabout charcoal grill with a couple of chunks of applewood and waited another five or so to heat up. The salmon will cook entirely indirect, so make sure to keep the coals and wood to one side of the grill.

Third, I put the grate on the grill and put the salmon on top of the grate opposite of the coals and wood. After about fifteen minutes of smoking, I rotated the salmon as to cook evenly. After another fifteen minutes, thirty in all, I pulled it off, topped with Kerry Gold Irish butter and tented it with foil while I made the rice.

Finally, I used a couple of ninety second microwaveable brown rice packets and churched it up with butter, Frank’s red hot sauce, parmesan cheese, creole seasoning, pepper, and chili powder. That’s it. All that was left to was eat.

There are many other seasoning options that would be equally delicious, but this is one of my favorites. The leftovers make a quick and easy breakfast the next day as I hate to waste food. Heat it up in a pan with a quick egg scramble is amazing. I threw these leftovers in a pan after I added some green pepper, onion, mushrooms, spinach, feta, parmesan cheese, and eggs. Enjoy!

Ingedients:

• 1 – Large salmon filet
• 2 – ninety second brown rice packets (Uncle Ben’s has a lot of options, but I used the Kroger brand for this meal.)
• Kerry Gold Irish butter (Use as much or as little as you want)
• Tony Chachere’s creole seasoning
• Frank’s Red hot sauce
• Chili powder
• Fresh ground black pepper
• Parmesan cheese
• Extra Virgin Olive oil