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Grilled Salmon

Al
Al Posts: 10
edited November -0001 in EggHead Forum
What is the best way to grill Salmon? Should I do direct or indirect. If direct, skin down or up? What temp?
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Comments

  • Little Steven
    Little Steven Posts: 28,817
    Al,

    Salmon is pretty flexible for a fish. You can grill direct, roast indirect, smoke or poach on the egg. Generally skin side down on the grill, but don't waste the skin. Alder, cedar or maple plank is good as well.

    Steve

    Steve 

    Caledon, ON

     

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  • Fidel
    Fidel Posts: 10,172
    I like to do it about 350&deg direct on a raised grid. I start it skin up for a few minutes, then flip it to skin down until done.
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  • Blue Ridge Smoke
    Blue Ridge Smoke Posts: 100
    I use a cedar board and coat with a bit of old bay seasoning or Dizzy's Raging River. Let it cook until it flakes and you'll have a winner!
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  • Little Chef
    Little Chef Posts: 4,725
    Al...I treat mine just like a steak....regular set up direct...Flesh side down until it releases from the grid, then finish it skin side down. I pull it at 120* internal. (A brush of olive oil on the flesh before seasoning helps it release from the grid. If it is sticking...leave it alone! It will release in a moment or two! The fish will tell you when it's ready to be flipped! ;) )
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  • Village Idiot
    Village Idiot Posts: 6,959
    I cooked this for my wife, and she said it was the best salmon she's ever eaten.

    http://www.dizzypigbbq.com/recipesSalmon.html
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • [Deleted User]
    [Deleted User] Posts: 0
    Thyese are all good suggestions. I will try Fidel's method one of these days. You can never go wrong following LC's advice. when in doubt, do what she says.

    My basic salmon filet cook is to cook it at 350-400, skin side down, no flipping. cook to 125 internal. takes about 12 minutes.

    You can experiment with different seasonings. my favorite is DP ragin river with drizzled maole syrup.
    My daughter loves it plain with no seasoning.
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  • Shiff
    Shiff Posts: 1,835
    We don't like it cooked with the skin on, so we remove that first. We have tried a bunch of different ways of cooking, and have settled on using a semi circular cast iron grill. This way the fish does not need to be flipped and is easy to put on and take off without tearing up the fish.

    The picture shows Salmon cooking on the grill with some rub, but we now usually cook it with lemon slices on top and bottom and a lemon pepper seasoning on the fish. Since it is on a solid grill, the lemon slices under the fish stay there during the whole cook.

    We cook indirect at 350 and remove at 135-140 (we like our fish cooked more than some of you).

    DSC06175.jpg
    Large BGE
    Barry, Lancaster, PA
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  • MountainGriller
    MountainGriller Posts: 300
    That looks great - thanks for the salmon grilling idea.
    My son cooked a whole salmon before we went to the Carolina Panther/Saints game - it was excellent - and so was the game.
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    I hate overcooked salmon. I like to grill mine direct over high heat, aiming for a nicely seared exterior and a medium-rare interior. I haven't checked the internal temp with a thermometer before, and generally go by feel. I'd probably go 400ish direct or 500ish raised grid direct.

    The Dizzy Pig maple-glazed salmon recipe is outstanding. Definitely a favorite.
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