Not bad at all, considering that a gas grill is what is recommended.


In rec.food.cooking, Tank > wrote:

> Lightly oil the salmon, both sides. Sprinkle a
> little kosher salt, and crack some pepper on it.
> Lean closely, and whisper the word "dill".
> Seriously, sprinkle the dill very lightly.

> Get your grill stoking hot. The rack should be
> as hot as you can make it. You will not need
> foil.

> Place the filet, skin side down, on the hot grill
> & close the lid. Reduce the heat to about a high
> medium. Let it go for 7-10 minutes, depending on
> the relative thickness of the filet.

> Lift the lid, and gently prod the filet. It should be
> starting to firm up. Once it is firm, use a large
> spatch & turn the entire filet to skin side up.
> The filet will turn beautifully, because it is
> mostly cooked, and very firm. Be sure to use
> a large spatch, though, so you can control the
> flip. Close the lid & let it go for another 3-5
> minutes or so.

> Remember, you can, and should, serve salmon,
> tuna, and similar fish just this side of done. Not
> done, or God forbid, over done. It is easy to
> overcook salmon.

> The secret to not sticking to the rack is making
> the rack very, very, very hot before the fish hits
> it. You also get some very pretty grill marks.

> Serve with fresh lemon & enjoy!

> --
> Tank

> This Space To Let. Ask for Charlie.



--
....I'm an air-conditioned gypsy...

- The Who