You are missing out! I use a riff on this, and it’s amazing. Cedar-Planked Wild Salmon Recipe - Barbecuebible.com
Are we far enough into the thread that I can say
Hamza might have something to say about that.
The very first time I used our smoker was for salmon marinated in equal parts soy sauce, lemon juice, and white cooking wine. Cider vinegar also works in place of the wine.
Cedar planks have become my favorite way to grill salmon. It imparts a slight smokey flavor to the fish. I usually rub a little oil on the skin so it doesn’t stick to the plank, then season with a little kosher salt, fresh ground pepper, dill, and lemon slices. Then prepare the plank and grill according to the manufacturer’s directions.
Aghast!!! And egads!!!
Just finished a delicious meal of grilled salmon. My stupidly simple, failsafe recipe.
-Turn grill on high.
-Place the salmon skin down on aluminum foil. If no skin, spray foil w/ oil.
-Sprinkle parsley, then coat with bread crumbs, then with parmesan cheese (from the can)
-Place the foil on the grill, turning the burner immediately below the fish down to medium.
-Close cover and cook 22-25 minutes (a little less if the pieces are smaller/thinner, a little more if larger/thicker.)
-Grab a corner of the foil and slide it off the grill onto a plate.
Perfect every time.
We like it with asparagus. Perhaps our favorite meal. We eat it at least once a week!
Yeah, I always use foil with salmon on the grill.
I forgot to specifically mention - fold up the edges of the foil to make a “tray” - to keep the oil from flaring up.
As an aside - I often wonder why some salmon generates a lot of oil, and others very little. Have not been able to discern any variables to explain.
I have found “extra oily” to be MOST common with wild-caught, rather than farmed which tend to be more consistent in fat content IMHO. Probably depends on the season and diet of the particular fish that was caught.
But that’s supposition and anecdotal, so could be totally wrong.