miso glazed salmon--cook direct or indirect?

Birdman

I have a recipe for miso glazed salmon. It says to grill a 1 1/2 pound salmon filet, skin side down, for 10-12 minutes. Would you cook this directly, or indirectly?[p]Thanks in advance.

Nature Boy

<p />birdman,
Direct over the coals is the way I cooked it...you want good crusting. I cut my filet into thick strips, which gave more surface area for crusting, and made flipping much easier. [p]When you flip after a few minutes, if it is not well-browned then you need hotter coals. Yum.
Enjoy!
NB

Unknown

birdman,[p]I personally am not a fish expert but would say that the 10 -12 minute cooktime is indicative of high temps for searing therefore a direct cook method would be the way to go. Also the term "grilling" pretty much always means direct as far as my knowledge goes.

Gretl

Nature Boy,
You definitely get the prize for gorgeous food pix. Now I've gone from merely very hungry to RAVENOUS.
Have a great weekend.
Cheers,
Gretl

Nature Boy

TJ,
Killer deductions!!
Have a great weekend.
NB

Nature Boy

Gretl,
Thanks! RhumAndJerk gave me the book that inspired the creation. "The Asian Grill". It has beautiful pictures....the slivers of scallions curl up when put in a bowl of ice water! Great tip. Great little book!
Howdy to the family!
NB

Trout Bum

birdman,
Has to be direct. I cook 3-4 lb. fillets indirect at 300-325 for 1 to 1 1/2 hours. In this case,I don't think the weight has as much influence on cooking times as the thickness does.
B D