Best Salmon Yet

Nature Boy

Howdy.
Last night I cooked the best salmon yet. Thanks Mary B., for the inspiration. I used mostly ingredients from her alder plank salmon recipe. Soy, olive oil (out of sesame oil, but I used 3 T roasted sesame seeds which were excellent), lemon Juice, 1 T dried dill weed (no fresh), and I added 2 T Honey, 1 T Oyster Sauce, 2T Rice Wine.[p]Marinated in fridge for 30 minutes, then 1 hour at room temp. Cooked 1 inch thick filet direct at 300-325 for 20 minutes a side. Nice golden brown caramel crust, moist and tender meat. Very tasty.

Gretl

Nature Boy,
When you say that you cooked the salmon fillet direct for 20 min per side, you mean without a drip pan or bricks under it, right? I can understand that the skin side would work out over the coals, but I'd be afraid that the flesh side would stick and be a mess to get off the grill. Please advise!
Cheers,
Gretl

Nature Boy

Gretl,
Never sticks. Just get the grill hot first. Stabilize at 325 before starting. At 325, as long as you don't keep opening the egg, the coals are the perfect temp to lighlty brown and sear the fish without any burning. Keep the lid closed to keep in the moisture, and open and flip at 20 minutes. You can always cook shorter on the second side after you asses doneness during the flip. Good stuff.[p]Plan on flipping only once (lightly).[p]The filet I used had the skin removed. Still no difficulties.
Finished up with one big piece of filet, beautifully golden and full of aroma.

Gretl

Nature Boy,
That sounds SO good I feel like running home and trying it right now. Duty (work) calls, however, so it'll have to wait.
Thanks for the explanation. [p]BTW, I forgot to mention on my Brainstorm post that I did buy a Weber grill and placed it above the BGE grill over the firebricks, just as you suggested. It worked great. The only drip pan I could fabricate that would accommodate the amount of chicken pieces (maximum capacity) was a pizza pan covered with foil. It worked just fine, and BARELY fit.