The tail fillet of a good-sized farm-reared Atlantic salmon...cooked really simply. Four pats of butter placed on top of the fillet,which has been sprinkled liberally with Johnny's seasoning salt, sea salt, a bit of garlic powder,and some freshly-ground black pepper.
I put it on foil,and lay it right on a small Sunbeam gas grill which uses lava rocks. Atop the lava rocks is about three handfulls of Luhr Jensen & Sons "Chips and Chunks" electric fish smoker fuel--basically Alder wood sawdust...
5 mins. on medium with the lid on, then 15 mins on low gas....lots of smoke is produced by the Alder wood sawdust and saw shavings.
Served with green peas with petite onions,with a baked potato with butter,sour cream,sea salt and bleu cheese and pepper. And an ice-cold Pilsner Urquell (Czech. import) beer.