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Best way to grill salmon?

I tend to add a sweeter dry rub, cook indirect first, with a mild wood for some smoke, then a quick finishing sear:

http://www.bbq-brethren.com/forum/showthread.php?t=121262

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A little olive oil a little old bay. Hot and fast, 4 minutes a side depending on thickness.
 
I dont know of its the "best" but its pretty damn good

brush the fish with Dijon Mustard, roll it in panko crumbs.

grill it. it gets a crunchy crust kind of like fried
 
Just about the temperature of the surface of the sun. :-D

Hotter is better for fish. Drop it on and don't fuss with it until it's time to flip.
 
I like to go simple seasoning (oil / salt / pepper), super hot grill, flesh side down first until it releases easily when you rock it side to side with tongs (6 /7 minutes if it's a about a 1 to 1.5 inch thick cut). Flip to skin side down, finish 3 or 4 minutes until it pulls back a bit and you can slide your spatchula between the flesh and skin and lift it away already de-skinned!

Lately I'm very into the 50/50 mix of honey and srirachia sauce on most kinds of fish that people have posted about on here before.
 
I live in the Pacific Northwest and grill salmon a lot. I make a foil "boat" and put the fillets in it. I very sparsely sprinkle with sea salt, then pour over some Worcestershire and some Kikkoman soy. Let it marinate for an hour or two. Preheat your grill. Take a fresh lemon and your zester and get a nice pile of fresh lemon zest. Then cut the lemon in half and juice it. Melt some butter and add the lemon juice and zest. Get out a cheap Harbor Freight 1" chip brush - they make great basting brushes and a box of 100 is like six bucks. Put the salmon, still in its foil "boat", directly onto your grill. Brush on lemon butter generously. Put the lid on and start checking for doneness after 10 minutes (the time will vary with how hot your grill is). Grilled salmon has a narrow range of time between too rare and overdone so keep an eagle eye on. Keep basting with the lemon butter.

Over actual coals, as in a Weber kettle, you might also add some green rosemary twigs just before putting on the fish. That will add very fragrant smoke.

I mostly eat wild Alaskan king salmon fillets, and done this way they are WONDERFUL.

seattlepitboss
 
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.

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GROSS ME OUT! AHG PLOUGHY! If it live in the water I don't cook or eat it,sorry.
 
CarlWayne said:
On weber kettle. Without grilling planks.
Click to expand...

I do mine on my kettle at 275. Indirect, little bit of hickory, salt and pepper. After its done, I chill it over night, and serve it cold. People love it.

Many many ways to do Salmon.
 
Bludawg said:
GROSS ME OUT! AHG PLOUGHY! If it live in the water I don't cook or eat it,sorry.
Click to expand...

Then why even comment?

I keep it simple as well. I season with a little lemon pepper season and a little butter and then cook skin side down, direct, for 3-4 minutes then flip for a couple of minutes to get some color and then back to skin side indirect to finish. I also prefer salmon medium rare.
 
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.

Bobby
 
Deep South said:
Just about the temperature of the surface of the sun. :-D

Hotter is better for fish. Drop it on and don't fuss with it until it's time to flip.
Click to expand...

I always thought that most fish, hotter the better doesn't apply (except maybe salmon).
 
Trumpstylz said:
I always thought that most fish, hotter the better doesn't apply (except maybe salmon).
Click to expand...

If you overcook it you can dry it out but I've never had an issue with the grill being too hot. Fish will stick to the grates if your fire isn't hot enough.
 
the last time I cooked it with some bad byrons seafood seasoning and some lemon slices on it. Came out super tasty.
 
Nice to have a CI grate with a high duty cycle. (Those familiar with PWM control will understand what I mean. :mrgreen: :crazy:) AKA small spaces between the bars.

And get them hot and don't leave the fish on too long.

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depends... you plan on doing steaks, whole fillet or individual portions of fillets?

Atlantic or Pacific salmon? And what kind?
 
I dry rub and plank. Then I squeeze grilled lemons over the fish towards the end.

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