I put it on the grill around 400 degrees. I make a compound butter with whatever kind of herb you want; I like dill. Put a generous portion of butter on the flesh side of the fish. Place the fish skin side down and don't touch it for 10 minutes. Then pull it off the grill. I like to serve it with the skin on. But, you can easily pull the skin off after the fish is cooked. Always remember to pull the pinbones before you cook the fish. Good luck.
Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!