kevine
Full Fledged Farker
I got a fresh Alaskan salmon from a friend that was frozen right after it was caught during an Alaskan fishing trip. It's minus the head and tail, and cleaned. I'm going to use my Weber 22.5 with briquets and some mesquite lump.
Any tips on direct grilling it? I.e., temp and time? I'm just going to keep it simply and season with garlic salt, pepper and some rosemary, with butter and lemon. Just need to know, high heat? About how long?
Any tips on direct grilling it? I.e., temp and time? I'm just going to keep it simply and season with garlic salt, pepper and some rosemary, with butter and lemon. Just need to know, high heat? About how long?