Advice for grilling salmon over apple wood charcoal ::update::

[irisblue]

Last edited Wed Jun 3, 2020, 03:12 PM - Edit history (2)

I finally thawed my sockeye salmon fillet, I would like to grill it on my new charcoal grill. I have apple wood briquets. I already know the general info, oil the grates, wait till uniform gray ash

#1- should I have the briquets offside, with the thicker fillet piece close to that and the thinner piece away from the direct heat?


#2-Marinade? Rub?

Thx.

[mr_lebowski]

1. I would look up some recipes if it were me just cause I'm not super familiar with fish on the grill

Most 'treatments' of fish I've seen involve a mix of olive oil and chopped fresh herbs. And cracked pepper for sure.

I would definitely be thinking indirect heat. Aside from more even cooking-thru w/o burning the outside, you also soak up more smoke that way cause it spends more time on the grill.

I think it's common to put fish on a piece of foil or in a foil pan or the like rather than directly on the grill. Reason being it's easy for it get stuck even w/oil on the grill. Also cooked fish breaks apart pretty easily. If you want to keep it all intact when you remove it ... something under it to support the entire thing will help (assuming these aren't just 'spatula-sized' fillets.

That's all I got

[Dream Girl]

2. I'd recommend direct heat as cooking time is short - only takes a few minutes

Definitely oil the fish and then seasonings. There are some nice salmon rubs like rubs of love, but I’d base it on preference could do Mexican, creole, lemon pepper, anything you like just oil the fish first. Should take about 5 minutes more or less depending on thickness. You could also wrap in foil, it would be moister but less flavorful than just grilling over coals...

[mr_lebowski]

3. I'm definitely no expert on fish so if you say direct is better, I believe ya :)

But ... grilling something wrapped in foil, at least if it's in foil the whole time, seems pretty pointless. Might as well bake it if you're going to do that. Unless you're grilling other stuff too, of course.

Just sayin'.

[Kali]

4. (olive) oil, salt, pepper, direct heat

oil grill too, skin down first

cut in two pieces if thickness is that different?

if your grill is new it may stick a bit until things get "seasoned" so an alternative is to do it on a piece of foil, but that can stick too and won't get the good crispy skin I assume everybody likes as much as me

[irisblue]

5. Taking all of the advice, I'm going to do this

https://www.mccormick.com/grill-mates/recipes/main-dishes/montreal-salmon-rub

I already know I like Montreal steak seasoning & have the lemon & dill.

Closer to grill time, I'll pay dry the filet, sir chill in the fridge for a bit, oil the fish, season it and then grill it.



Thanks everyone.

[Turbineguy]

6. One of the methods I learned...

If the salmon has skin, place it skin down on un-greased foil. When the salmon is done, the skin will stick to the foil. I put the brickets on on side of the BBQ and the salmon on the other or separart the briquets to opposite sides and put the salmon in the middle. I mix some melted butter and lemon and spread over the salmon. When the grill is hot, cook the salmon (on the foil) for about 20 minutes. You end up with a nice smokey flavor and a crispy crust on the top. Check for donenes with a fork between the flakes.

In addition to the lemon and butter, salt and pepper and garlic if you like.

Serve with a cool cucumber dill sauce or sauce bearnaise.