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Grilling Salmon

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gfavor
gfavor Posts: 74
edited June 2012 in Seafood
I plan to grill salmon tonight, no skin, no plank; just want to do it simple.  If I do a direct cook on my BGE (it's been a blast !!!) what temp should I use and how long on each side? We like it moist, no dry stuff.  Your thoughts ....
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  • cralle
    cralle Posts: 3
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    I'm new here.  But, I followed Austin_Smoker's directions (http://eggheadforum.com/discussion/1140018) and the family was really happy with the way the salmon turned out yesterday.  I bought the Copper River Sockeye on sale with the skin on.  It is full of fat, so I wouldn't try to cook it direct on the grill due to the potential flare ups.  I guess a drip pan indirect may work though and cook it at around 400 that way.
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  • lousubcap
    lousubcap Posts: 32,349
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    I generally hot smoke mine indirect but if I was going direct I would go with a raised grid if you have that option.  Somewhere around 350*F and I would cook to 140*F at the thickest part of the fillet.  140*F will be nice and moist-I would give it no more than 2-3 minutes /side for starters.  Hopefully someone who does more grilling of the salmon will be along.   
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • boatbum
    boatbum Posts: 1,273
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    I tend to direct cook on a raised grid.   Brush with EEVO - season with Paprika, Salt, Pepper, touch of dill weed and butter flavored pop corn salt.

    Fairly hot - 400 or so, SkinLESS side down first.   After 4 or 5 minutes you will have some nice grill marks, then flip over, skin side down and cook till finished.   Usually another 5 or 7 minutes.  

    If you like smoky flavor, throw a chunk or two in before the salmon goes on.   Easy, Fast -- and predictable.

     

    Cookin in Texas
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  • gfavor
    gfavor Posts: 74
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    So if I do indirect with the plate-setter, what temp and about how long?
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  • boatbum
    boatbum Posts: 1,273
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    Raised grid seems to take the flare up's out of the equation long as your cooking lid down.   I use paver stones to raise my grid up to felt level.

     

    Cookin in Texas
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  • BRush00
    BRush00 Posts: 367
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    Flareups?

    On the egg? 

    You do remember that when the dome's closed - there are no flareups? 

    I just grilled salmon the other day.

    Stock level grid, around 400 degrees, nothing but salt and pepper on the fish.  cooked maybe 4-5 minutes/side until fish flakes away when you put a fork to it.

    One of the simplest cooks out there, but if you overcook the salmon, it can be painfully dry.
    [Insert clever signature line here]
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  • JerkChicken
    JerkChicken Posts: 551
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    I did salmon last night. Marinated the skinless filets in a Teriyaki sauce for about an hour. I went direct, raised grid at ~350. Threw in some Alder wood chips for nice subtle hint of smoke. Cooked to 150 degrees in the thickest part of the filet, around 7 minutes per side. Came out perfect!
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
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  • boatbum
    boatbum Posts: 1,273
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    forgot pics on earlier post .... imageimage
    Cookin in Texas
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  • burr_baby33
    burr_baby33 Posts: 503
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    Direct, 350-375. Alder wood is perfect.  Use DP Raging River or your favorite salmon rub.  Brush on a little maple syrup. Don't overcook.
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  • rickHP
    rickHP Posts: 49
    edited June 2012
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    Copper River (or any wild salmon) has a lot less fat than farm raised. I did some last weekend, skin on, direct at about 375 over alder chips. 6 minutes skin up and then 6 minutes skin down, per some posts on the site. I found the salmon did stick a bit on the grill on the skin up part. Maybe I should have used a raised grill. I did a brown sugar & bourbon glaze that need a bit of a savory note in it. Still the salmon turned out delicious.
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  • boatbum
    boatbum Posts: 1,273
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    I coat the non skin side with EEVO - keeps it from sticking.  If you don't want to use EEVO - then "carefully" spray your cooking grid with a cooking spray.   Carefully since it can be flammable.   best trick, grab your grill with the gril picker-upper - hold it over to the side, coat the grill then put it back on.
    Cookin in Texas
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  • rickHP
    rickHP Posts: 49
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    I coat the non skin side with EEVO - keeps it from sticking.  If you don't want to use EEVO - then "carefully" spray your cooking grid with a cooking spray.   Carefully since it can be flammable.   best trick, grab your grill with the gril picker-upper - hold it over to the side, coat the grill then put it back on.
    Tried the EVOO, wasn't 100% successful.
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  • stike
    stike Posts: 15,597
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    it will stick when it isn't ready to flip.  i have given this advice a lot, and last night cooked some striper (fresh!) and didn't listen to my own advice.  it stuck, i flippd, it tore.

    i actualyl find a too-clean grid increases chances of sticking.  best thing for me is a black grid. no chunks, but not totally clean
    ed egli avea del cul fatto trombetta -Dante
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