Well, it's coho(aka silver) salmon season now. While I don't like to doctor up fresh sockeye with anything more than S&P/butter, I'm not opposed to it with silvers. They're not as delicate, and pretty fatty and rich. So, I brushed the fillets with olive oil, seasoned with S&P, and put them in the 2 Star on "SMOKE". In the meantime, I reduced about a 1/2 cup of Jim Beam maple flavored bourbon. Then melted in a stick of butter, and a little extra maple syrup. When the fish was at about 125F internal, I brushed it with the glaze, and kicked the heat up to 250F until it reached 140F internal. It didn't suck!
Jeff
