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Grilled spring chinook

post #1 of 12
Thread Starter 
Its time to start moving this stuff so when the fresh fish get here in a couple of months there will be room for them in the freezer. This is my favorite way to cook salmon. I keep it simple. Salt, pepper and garlic powder. I throw it on a hotter than hell grill grate. I think the thermo on my performer said 475ish this time. Start it skin side down, always skin on. I flip it a couple of times because I like the fireworks and I get a better feel for how well done it isent. I dont cook it, for myself, untill it flakes apart because most of the flavor is gone by the time it gets that well cooked. I want it so its just good and hot and cracked open a little in the thickest part. Nice and rare.



post #2 of 12
That's enough to make a guy hungry! Thanks for the pics.
post #3 of 12
Looks good. icon_smile.gif
post #4 of 12
Cacus that looks mighty tasty!! Mmmmm, could ya send some over for my breakfast? biggrin.gif
post #5 of 12
Taste buds are going crazy!
post #6 of 12
I'm with ya slant, mine are running in overdrive today

PDT_Armataz_01_37.gifgreat looking fish
post #7 of 12
That does it! I am getting some salmon tommorow.
post #8 of 12
Very nice!
post #9 of 12
looks perfectly cooked to me :-)
post #10 of 12
Thread Starter 
Thanks for the kind words folks.
post #11 of 12
That be some sweet salmon!!
post #12 of 12
LOOKS GREAT Caucs...Can't wait till spring and get the flyrod out
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