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Salmon question

I have an enormous filet but realized when I got it home there is no skin on either side. Can I put it directly on my grate or should I put foil under it?

Comments

  • travisstricktravisstrick Posts: 4,895
    You can but, I would foil or use a cast iron skillet. 
    Be careful, man! I've got a beverage here.
  • WolfpackWolfpack Posts: 1,952
    When I go direct on grate with no skin I will cook longer on first side. It seems to hold together better- make sure grate is oiled and I would also cut the large filet into manageable pieces. Makes it much easier to flip without breaking apart.
    Greensboro, NC
  • nolaeggheadnolaegghead Posts: 20,105
    Slather some mayo on it....it keeps it from sticking to the grill grate and you can't really taste it.  Learned that trick from little steven who learned it from pool creature or someone.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • GrannyX4GrannyX4 Posts: 1,474
    What is a large filet?  When I cook salmon it's about 4 pounds if that is the case it would make your life easier if you cut it into smaller portions, planked it, or parchment paper.  Or like Travis said with foil or cast iron. 
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GramblerGrambler Posts: 148
    Almost 2.5 lbs. I threw it on whole since I slathered it with Dijon and then panko/parsley/pecan crusted it. Gonna try foil under this time and see how it turns out. Thanks all! Mayo Nola? Weird...
  • GrannyX4GrannyX4 Posts: 1,474
    Mayo VERY good - not weird.  Try it.  I season my mayo with lemon juice, parmesan cheese, scallions, red pepper and cayenne pepper. Good eats.
     
    ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • GramblerGrambler Posts: 148
    Couple of pics...salmon and sweet potato wedges.
  • Solson005Solson005 Posts: 1,911
    That looks great! 

    I use foil and poke holes through it when I make salmon, even with the skin on. 

    I'm still working on my sweet potatoes on the grill. The first time I made them they were great and every time after they have just been ok. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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