The secrets to perfectly grilled salmon:
1. Check for tree branches or other objects overhead. Have a fire extinguisher or bucket of sand nearby.
2. Make sure the grill is very clean.
3. Lay a fire with an area that's larger than the food.
4. Start the fire approximately 45 minutes before cooking. (If using propane, preheat the grill at a medium hot
temperature.)
5. When the coals are uniformly gray, you're ready to start cooking.
6. Never apply lighter fluid to coals that have already been lit.
7. Check grill temperature by holding your hand above the fire:
5-6 seconds = low
3-4 seconds = medium (fish)
1-2 seconds = hot (steaks)
Ready, set, grill.
Gather the following items:
Metal spatula, kitchen fork, tongs and wire brush
Small bowl of coarse salt
Pepper grinder
Olive, salad or peanut oil
Towel
Bowl of ice for flare-ups
Warmed serving plate(s)
The main event:
1. Coat fish lightly with oil, then season with salt and pepper.
2. Always start cooking the salmon skin-side up. (If skin has been removed, the skin side will appear darker.)
3. Don't crowd the grill.
4. Grill the fish for 2–3 minutes.
5. Turn the fish only once. (For easy turning, use a two-prong kitchen fork inserted between the grill bars to lift fish slightly, then slide a metal spatula under the fish and turn.)
6. Use ice to extinguish any flare-ups right away.
7. Fish is done when nearly opaque. (Remember: Fish keeps cooking after it's removed from the fire.)
8. After cooking and before the fire dies, use a wire brush to clean the grill. (Don't use soap.)
9. Enjoy!
