Best way to grill salmon? - Page 2

Deep South · 01-23-2013, 08:05 AM

Quote:

Originally Posted by Trumpstylz

I always thought that most fish, hotter the better doesn't apply (except maybe salmon).

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.

bobaftt · 01-23-2013, 09:24 AM

the last time I cooked it with some bad byrons seafood seasoning and some lemon slices on it. Came out super tasty.

HankB · 01-23-2013, 09:35 AM

Nice to have a CI grate with a high duty cycle. (Those familiar with PWM control will understand what I mean.

) AKA small spaces between the bars.

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

KnucklHed BBQ · 01-23-2013, 09:40 AM

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

Atlantic or Pacific salmon? And what kind?

cirk · 01-23-2013, 09:46 AM

I dry rub and plank. Then I squeeze grilled lemons over the fish towards the end.

01-23-2013, 09:24 AM	#17
bobaftt is one Smokin' Farker Join Date: 04-12-08 Location: Chattanooga TN	the last time I cooked it with some bad byrons seafood seasoning and some lemon slices on it. Came out super tasty. __________________ Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP

01-23-2013, 09:35 AM	#18
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	Nice to have a CI grate with a high duty cycle. (Those familiar with PWM control will understand what I mean. ) AKA small spaces between the bars. And get them hot and don't leave the fish on too long. __________________ Weber Crazy

01-23-2013, 09:40 AM	#19
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	depends... you plan on doing steaks, whole fillet or individual portions of fillets? Atlantic or Pacific salmon? And what kind? __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

01-23-2013, 09:46 AM	#20
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	I dry rub and plank. Then I squeeze grilled lemons over the fish towards the end. __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG