No pics this thread, I have to get them from my phone to my laptop for posting here and it's not an effort I will make.

If you want pics, suggest you leave this thread now.

If you want to know how to cook mouth watering salmon consistently read on.

We consistently  have absolutely wonderful salmon on the Kamado oven. Big green eggs are Kamado ovens and so are a number of others

Raised grid (4 inches above gasket level) is how I do them.

Dome temp of 400 degrees. I always stabilize at the temp for 10 minutes. This not only stabilizes the surrounding ceramic it stabilizes the coals. Works for me.

Salmon comes from various grocery stores, but we only buy it with the skin on one side. Haven't been able to get consistent results from salmon with no skin.

Cook with skin side down and don't bother to turn.

I use a thermopen to cook to internal temp. Others may work fine, but thermopen gives me consistency.

We like ours cooked to 140 internal, and many (most?) will want it more done. To each his own. I like shashimi, my wife would never eat. If you prefer yours more done, adjust internal temp as needed.

I have learned that since my wife likes hers a little more done, I just place her part more over the coals. Works for us.

I also learned that sometimes just one small area of fish won't come up to temp, and I will just take it out anyhow knowing that when it sits in tinfoil for five minutes it will be fine. Otherwise, if I wait for just a small area to come up the rest will not be as moist as I like.

We also usually put our personal favorite seasoning over the side we plan to eat. I love Tsunami Spin on mine usually she will use something different.

Stabilize for ten minutes, and let everything sit in tinfoil for five minutes has worked well for me.