Grilled salmon

Good idea on the dill. Will try that. Thank you.

Honey + Country Dijon mustard + minced garlic + salt pepper all whipped together.

Make a lemon butter caper sauce to go over it, I add chopped jalapeños

My fish seasoning is;
3 Salt
1/4 White pepper
1/4 Ground coriander seed
1/4 Granulated garlic

It works on all species of fish and doesn't overpower the natural flavor of the fish. Use it like salt.

I salt an hour or two ahead of the cook and let it dry brine in the fridge. Just before cooking, season with Meathead’s Memphis Dust, recipe on Amazing Ribs. I keep it around, but any seasoning you like is fine.

Preheat Weber gasser on medium. Put salmon on meat side down (what !!) and grill 5 or 6 minutes, until meat turns loose of grill when you rock it with tongs. Flip to skin side down and grill with lid down, checking often with Thermapen until it hits 125 (or the temp you like).

Serve with sauce of Fage yogurt, lemon juice, diced capers, splash of caper juice, garlic powder, and cracked black pepper.

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This grilling method is good, but even better is sous vide. Put salmon (cut into serving size pieces) in bag with S&P, thyme, lemon zest, and olive oil. Clip the bag closed but do not yet vac seal. Let sit in fridge for a few hours (can be as short as 30 minutes).

Vac seal the bag and put in 125 degree sous vide for an hour. Can go as short as 30-45 mins, but an hour works well for me. Remove skin by hand and serve. Will be buttery soft with no fishy/off flavors.

My wife doesn't like salmon at restaurants. She is okay with my grilled version but loves the the sous vide salmon. She often requests it, which is shocking given her history.

Lemon pepper and Tony’s.

I'll do blackened Salmon on the grill to change it up some times. Comes out great.