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NW Washington | I grill salmon filets on a hot Weber charcoal grill. I put the flesh side down for about 3 or 4 minute and then turn over and finish skin side down. We like ours a little more done than some so I pull it off of direct heat and let it bake for a few minutes after grilling. The size and thickness of the fish is a big factor in cooking time.
Put on it what you like. Olive oil and salt is enough, but add whatever you want as long as it does not have a bunch of sugar in it which will cause burning and flames. | |
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Cooking Salmon
