Sam has spent the last 25 years of his medical career practicing emergency medicine in metro Atlanta, GA, and is now retired from active medical practice. He is currently making application to the University of Georgia for a Masters degree in Social Work that will enable him to become involved in crisis counseling. Sam and his wife Pam live in Madison, GA.

You will need a 2 – 2 ½ lb. slab of salmon.

Leave the skin on the slab of fish and get out any small pin bones with a flat-ended fish tweezers (or a hemostat), wash off the slab gently with cold water and put the slab in a pan for marinating, with the skin side down.

Make up marinade in a blender with 2 bottles of Emiril's Marinade (there are several, so pick one to suit the taste; I like garlic and herb), 2/3 cup of olive oil, one table spoon of capers, one teaspoon of mint sauce, one teaspoon of rosemary leaves, one teaspoon of sweet basil, one teaspoon of dill weed, then blend this all until well mixed.

Pour this marinade mixture over the slab of salmon, and gently stab the meat with a fork over the length of the slab.

Cover the slab with cling wrap, and put the pan in the refrigerator overnight.

When ready to cook the salmon:

Fire up the Big Green Egg (spray grill with Pam), put some mesquite chips (or whatever wood one prefers) which have been soaked in water previously on the coals.

Place the slab of salmon with skin side down onto the grill, and close the top of the Egg.

Cook for 45 minutes on 250 to 275 degrees (very important to cook this and all meats on low heat)

Two wide spatulas will be needed to get the salmon off the grill, but in doing so the skin will remain on the grill. The meat will easily separate from the skin.

Place the slab on a large serving platter.

Hopefully, someone has been making up the side dishes, while you have been slaving away on the entree!

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