Endsley/Prince of Wales
I don't know about you, but when I put
a salmon on the barbeque the same day it's caught I like to taste
the salmon and not a bunch of other stuff. Salmon has a unique
flavor that is unrivaled by any other fish and drowning that flavor,
especially on fresh fish, is a shame.
The first thing I'll do is rub some
olive oil over the fish and let it sit for a while, say for 15 to 20
minutes. The olive oil really brings out the flavor in the
salmon and helps to keep it from sticking to the grill.
Sprinkle a little salt and pepper on the fish prior to placing it on
the grill. No need to overdue it here, just enough to add a
Set the grill on "hi" and get the iron
as hot as you can, making sure the grill is clean before adding the
salmon. Place the salmon meat side down on the barbecue for
about a minute, or just long enough to sear the fish. Flip the
fish using a metal spatula and finish cooking the fish with the heat
between "medium" and "hi", removing the salmon from the grill when
it just past medium rare.
The salmon will continue to cook for
several minutes after it's removed from the heat. Like other
types of meat salmon will dry out when it's overcooked, so it's key
to remove the fish at the right time to retain as much flavor and
juice as possible.