Local grocery is now sourcing their "cultivated " salmon fom Norway .
Seems very fresh & while not wild caught sockeye is really good.
Salmon is oiled & topside seasoned with "Greek Spice"& allowed to sit about 20 min.
Small fire one end of grill , charcoal & a pecan chunk, & salmon put on cool end to smoke for 20 min.
Salmon put over coals for 4 minutes skin side 3 min flesh side.
Skin is seared & peels right off, usually ends up med- med rare.
Served with roasted red potatoes , asparagus , avacado & had mango salsa I bought .
