Salmon for just 2 of us. We get a filet... with skin. Here is how we did it on the old gas grill.
- season salmon (we like dill weed on it with salt and pepper, coated with some olive oil.)
- put salmon on sheet of aluminum foil (skin down!) and fold up the edges a bit.
- put foil/fish on gas grill as high as it would go (probably around 450)
- after 10-15 mins take spatch and lift salmon to plate. SKIN STICKS TO FOIL! (wife hates the skin!)
- throw foil away
Done this way for 20 years, always perfect.
No way will wife let me buy a $15 piece of use-once wood to make fish on. I'll use foil.
Should I put foil on regular direct, raised direct, or indirect with my plate setter?
What temp? How long?
Am doing this tonight on my new large BGE so I hope someone has answers.