Grilling Salmon

Brush a whole skin on fillet with olive oil, sprinkle on salt and lemon pepper, grill skin side down on medium high heat until the white fat starts coming out of the fattest part.

Don't overcook it.

Look up slow roasting. I do that in the oven and the texture is terrific. I’m sure you could use the same method on the grill with the low temp. I usually do it on cedar planks.

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I should also add I marinade in a lime juice, soy, sea salt mix for 3 or 4 hours.

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I've done that. Delicious.

Sous vide salmon is really good too.

Buy from Costco, best tasting salmon around

No marinade, season with creole seasoning and Paul perdhommes balck magic, red hot grill , flesh side down for about 30 seconds, flip and baste with lemon butter and cook for just a few minutes until you can run your spatula betweeen the skin and flesh

Take it off before it is done, residual heat will continue cooking

Salmon is easy. Don't be afraid. You'll be fine. I was worried the first time but it turned out to be no problem. Just oil the grate and the fish and don't try to move it too soon after you put it on.

You could get by just brushing it with olive oil and grilling it. When I grill it I buy skinless. I soak it in a mix of olive oil and lemon juice and some herb, usually dill or tarragon, for about an hour or so. I'll brush it with oil while it's on the grill and give it a squirt of lemon juice when it comes off. I'm not sure what the correct terminology is but salmon has thick flakey meat and is easy to tell when it's done.

I've only done cedar plank salmon once but it was easy and a success. I put the planks directly over the coals. I wasn't concerned about reusing the plank. It got charred but the salmon was fine. I'll keep doing it that way.

I used skin on salmon, skin side down, and when it was done I could just slide a spatula between the skin and the meat and lift it right off. I saw Steven Raichlen recommend skinless because it will pick up the flavor of the cedar better. I could taste the cedar just fine but I may try that next time. (Maybe with just one filet for starters.)

I also experimented with laying lemon slices on the salmon. I've seen a lot of pictures where people cover the salmon with lemon slices. I just put one slice on the end of each filet to see how that worked. The part under the lemon slice was a whole lot more tender and didn't pick up any color. It was perfectly fine but I preferred the part with some color and a little bit of a 'crust,' for lack of a better word.

You're doing it wrong.

I like to brush the side without skin with a 50/50 mixture of either Low sodium Dales or Teriyaki and Steen’s cane syrup, sprinkle with your favorite seasoning and then spray all over with Olive Oil cooking spray.

I get skin on. Salt it an hour ahead of time and let it dry brine. Before cooking, I hit it with some Memphis Meat Dust rub mix.

Preheat gas grill and then turn down to medium. Oil grate, put salmon on MEAT side down. Sounds crazy, but let it go 3 to 5 Minutes or so. Wiggle with tongs. It will come loose when ready. Don’t force it and rip it.

Fllip over to skin side down. Cook to about 125.

I was skeptical as hell of this meat-down technique, but read many recommendations of it. They were right. I’ve done this many times with great results. My wife has always hated salmon from restaurants but she requests this.

I serve with a sauce of Greek yogurt, lemon juice, S&P, olive oil and whatever else I feel like adding.

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flesh side down for about 30 seconds, flip and baste with lemon butter and cook for just a few minutes until you can run your spatula between the skin and flesh

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This is what I've been doing for years, I do coat with VOO first and don't bother with the lemon butter. If you can find wild Sockeye then you are in for a real treat.