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Cut a piece of aluminum foil about the size of your fillet. I fold up the sides a half inch and fold them in the corners to make a little tray so the greasy fish juice doesn't cause a flame-up. I don't bother to flip it, though I have in the past. Put another piece of foil on top of the salmon and then flip it so the top faces down on the grill. The skin cooks onto the aluminum foil, so when I bring it in I just use a spatula to scoop the good part of the salmon off the foil/skin, and throw out the foil. Unless you're one of those crazy people who eats the skin too, haha. Oh, and a couple thin lemon slices spread over the top while it's grilling make it extra delicious.
Posts in this Thread:
- OT: Any grill experts/Connoisseurs here?, B Millar , Fri, 1 Mar 2013 13:59:22
- Not about Saab grilles, StupidMe, Mon, 4 Mar 2013 15:25:40
- Thanks guys!, B Millar , Mon, 4 Mar 2013 10:42:24
- Best Salmon for grilling, Don M , Mon, 4 Mar 2013 10:38:35
- I have a Weber Genesis and can get the temp up to, JTMav, Mon, 4 Mar 2013 06:34:21
- couple things..., John J, Mon, 4 Mar 2013 06:16:42
- Re: OT: Any grill experts/Connoisseurs here?, Dean, Sun, 3 Mar 2013 13:28:29
- Have a very similar version, Noel, Sat, 2 Mar 2013 14:19:33
- Re: OT: Any grill experts/Connoisseurs here?, larry byer, Sat, 2 Mar 2013 11:35:49
- I feel your pain, Mike Johnson, Sat, 2 Mar 2013 03:35:44
- olive oil, isn't a little wasteful?, AeroEd, Sat, 2 Mar 2013 10:15:27
- The key to salmon..., B Millar , Sat, 2 Mar 2013 05:25:48 <-- Viewing This Message
- olive oil, Coggs, Sat, 2 Mar 2013 04:59:08
- what kind of grates are on it?, fwd84, Fri, 1 Mar 2013 16:55:52
- Re: OT: Any grill experts/Connoisseurs here?, Rogerhs, Fri, 1 Mar 2013 16:38:02
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