after all the talk about salmon on the forum this week, i had to have some. .. of course timing is everything. . .last week i reported that my local harris teeter had fresh wild atlantic salmon. .. it was the most beautiful deep red color you ever saw. .. so. . .went back to harris teeter this afternoon to get me some. . .of course, they were all sold out. . so i ended up with the farm raised salmon (which of course, is quite good in its own right). . .bought a lovely 2lb filet that i cut into 4 nice filets. . .coated them with olive oil and then 'spun' them to each of my family member's desire. . .jamaican firewalk for my son, tsunami spin for my daughter, and raging river for my wife and i. . .[p]now here is where i deviated from the norm. .. don't know where i first heard about this (maybe raichlin, maybe brown, maybe someone else), but i thin sliced 3 large lemons. .. got the large egg settled around 375 dome temp. . .layed the lemon slices all over the grill, then laid the fish on top of the lemon slices skin side down. .. after about 10 minutes i turned the fish for about 5 minutes, then turned them again for a couple of more minutes. . .[p]they were fantastic. .. using the lemon slices as the grilling surface made for very easy turning and the fish was even moister than usual. .. this is a technique that i will definitely use again when grilling salmon. . .you don't get 'grill marks' but you also don't risk the fish sticking at all either. . .[p]served it up with some excellent risotto and a fresh baby spinach salad with olive oil/red wine vinager/sugar dressing. .. [p]great dinner. . .[p]hope every one else is having a great eggin weekend . .. .tomorrow. . steaks. ..