We have some of those small frozen Wild Caught sockeye filets from Sams. In the past I have tried some with my "go to" salmon recipe - DP Raging River (hvy) plus a lite coating of DP Shaking the Tree. The strong flavor of the sockeye (and dryness) didn't seem to blend well with the sweetness of the Raging RIver rub. Soooo tonight I tried a different combo:
EVOO coating, then medium (not too much) coating of DP Shaking the Tree. Then I decided to add the zest from about 1/4 lemon (to both filets) and finished with a sprinkling of dried dill weed. Rested until the fire in the small was hot.
450* dome, elevated direct cook.
Coated grid with cooking oil, then grilled fish - flesh down - for 90 seconds. Flipped and finished skin down until done.
Plated with oven-roasted veggies (squash and zukes from the Earthbox garden) and limas with okra (also from the garden).
Results: The salmon was better - still slightly drier (pulled at 119-120* internal and rested under foil) than the farm-raised Atlantic salmon we usually get. I think a lot has to do with the sockeye fat content. Overall - great meal!