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 #1 of 12
2/4/09 at 1:53am