Here is my brother Brent and son Adam out in one of the boats picking salmon from a gill net on Brent's Clam Gulch beach site.
We like these fish fresh, filleted, and grilled on the BBQ. The seasoning my nephew Chris used this summer was simply salt, pepper, and a touch of olive oil. Be careful not to over-cook the fish. Three minutes on each side, covered is usually about right. I got the fillets off onto a ready tray for our 4th of July feast.
© Judy Labi 2013
© Judy Labi 2013
I learned the following trick from Cook's Illustrated magazine. Place a sheet of aluminum foil on top of the grill to super-heat the metal and remove any impurities. Then remove the foil and immediate oil the grill to season it. Then place the salmon pieces on the grill before it cools too much. The seasoned grill will prevent the salmon from sticking, making the pieces easy to turn over, and the super-heated metal will leave nice-looking grill marks on the salmon. It will be delicious and beautiful.
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