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Salmon

LegumeLegume Posts: 191
Costco had some nice wild sockeye filets today, so I coated one with Yoshida's and the other with Tony Chachere's and some mango habanero dust.

I put them on direct, flesh down @ 500 dome for about 4 minutes, then raised direct, skin side down until they started to pull from the skin. Brushed one with Yoshida's, the other with melted butter/rub mix while cooking. Both turned out really well, nice and moist inside with a very slight crust.

I've burned too many salmon filets cooking direct, skin side down, raising them up helped. In the end, I think the Tony's was just a bit too salty for the salmon for my taste. I'll have to find something that has that bite with less salt. Any suggestions?
Austin, TX

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