[holtjv]

Halibut or wild salmon. If I'm smoking the salmon, I marinate 1x2" chunks in soy, ginger, and sake. Pull it out the next day, add a sage leaf, brush with some leftover marinade, sit in the fridge for 3 hours to glaze. Smoke for 20-40 minutes with mild wood such as apple, cherry, or alder. This is big deal but worth it.

For the halibut or grilled salmon, I'm with on-ramp--brush with olive oil, or garlic olive oil, I add sea salt, grill skin down without turning. Company proof.