On Tue, 20 Oct 2009 20:21:47 -0700, "Nonny" > wrote:

>"Janet Wilder" > wrote in message
.. .

>
>Janet, we have Salmon roughly weekly. We usually do it with the
>same method, and you might want to give it a try.
>
>Salmon is cut into fillets with the skin ON. It's washed and
>drained before preparation, then doused liberally with olive oil.
>
>Placed skin side down, the flesh side is then sprinkled with
>Kosher salt and then covered liberally with dry dill weed.
>Period.
>
>The grill is preheated to as high as it goes, then the grates
>sprayed with Pam for Grilling. Immediately, the salmon is placed
>flesh side down and cooked for 3-4 minutes, max. It's then
>flipped to flesh side up and cooked until the thickest part is
>120f maximum. By then, the skin is hardened at the edges.
>
>It's served with our ginger butter sauce, which I've posted
>before. If you ask, I'll post it again. We serve the salmon in
>about 8 ounce fillets per person and that seems to be about right.
>Most prefer to flip the fillet over, remove the skin and then use
>the side of a fork to remove most of the dark fat/line before
>flipping it back over and enjoying.

I plank the salmon on a soaked cedar plank, spinkle with lemon zest,
olive oil, dill, and pepper and salt to taste.

cook it on indirect medium on my gas grill.


Desideria