I cook a lot of salmon and I've done it every way I've seen. I get the highest approval using KISS, essentially grilled hot and fast. I season with Lawry's, black pepper and parsley. I usually heat the pit up around 400*-500*. Oil the grates with a paper towel and some vegetable oil. I put the salmon on and close vents or cut the gas to cut the temp down around 300* as quickly as possible. Salmon is flipped after about 3 minutes, then taken off after another 3 minutes. I want it seared and juicy on the outside and medium rare inside.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
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Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
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, and dubbed "Phizzy" by Sir Ron.