Comments: And Then There Were 10... or 11...

Ummm....maybe ask the CHEF sitting in your home? Maybe? lol......because personally I have no clue. Heck, my brand new fancy grill is still in the box in the garage a year now.... ;-)

Posted by Tammi at April 6, 2012 11:19 AM

I nearly always use "indirect" cooking. You put coals or turn on a burner only on one side of the grill, then put the food over the "off" side and close the lid. Then fat can drip all it wants, with no ignition source underneath.

Posted by George P. at April 6, 2012 02:20 PM

Wrap it in foil, which is baking it on the grill.

Posted by Toluca Nole at April 6, 2012 02:43 PM

Indirect is the only way to prevent flares from oil. The only other thing you could do would be to mostly pat off the excess oil. Salmon is an oily fish anyway so it doesn't need much.

I use the foil method myself either in the oven or on the grill. I'm making it tonight for dinner. I have 2 pounds of salmon cut into 4 serving pieces. I'll make them all - we'll have 2 tonight for dinner and 2 more for lunch over the weekend. Yum! 20 minutes no muss no fuss and dead easy cleanup!

Happy Easter and enjoy all your family being in town!!!

Posted by Teresa at April 6, 2012 05:44 PM

When cooking salmon we soak cedar planks in water for a few hours, place them on the grill and the salmon on the planks. The planks smoke and char, but keeps the fish from burning and adds an extra layer of flavor.

Posted by K-nine at April 6, 2012 07:00 PM

.... never put oil on anything when you are going to grill it over an open flame.... ever..... yikes!.....

Posted by Eric at April 6, 2012 07:34 PM

A cast iron grill plate works for me.
Lodge makes a good one.
Some things are better when done on the flat side and some are better with the ribbed side.

Posted by jon spencer at April 6, 2012 08:12 PM

Your spam filter does not like my yahoo address, but accepted a mailinator address. Oh-well.

Posted by jon spencer at April 6, 2012 08:14 PM

Salmon is tasty on the George Foreman.

Posted by Toluca Nole at April 6, 2012 09:23 PM

If you wrap it in foil, you will actually be poaching it as the foil will keep the steam in.

Lay the foil on the grill and then the fish on the foil. If you set it skin side down (ie two fillets per fish) you don't need to turn it over as salmon tends to come apart when you do that. I do this regularly here on the west coast as salmon is relatively inexpensive and it comes out wonderfully each and every time.

Posted by Calvin A at April 7, 2012 09:52 AM

Is that why the fire trucks ran through our neighborhood yesterday?? haha actually keep it in the foil on the grill or keep it ON foil. I love placing cedar planks under the salmon too. All great suggestions above.
Tammi, get that grill out of the box... you don't know what your missing!!!

Posted by jd at April 7, 2012 11:39 AM

So...did y'all survive? ;)

Posted by Mrs. Who at April 9, 2012 04:32 PM

Never marinate Salmon. If you want, put a thin, I mean really thin, coat of mayo on it for grilling. Trust me on this.

Posted by Yabu at April 9, 2012 10:42 PM