First, I prefer a charcoal grill. I know, I know, it's not nearly as easy as lighting the propane, but for pure flavor, it's how I really enjoy it.
Create a makeshift aluminum pan from heavy-duty foil. I am far too thrifty to buy one every time, and the skin will stick to the pan bottom, so for pure ease of clean-up, this is the way to go.
Lay the fish, skin side down, in the pan.
|Silver salmon spread with homemade spiced peach preserves.|
Season (here are a few ideas):
- spread with butter, sprinkle Johnny's seasoning, drizzle with honey
- apricot or peach preserves
- mix mayo, Dijon mustard, capers, salt and pepper, and fresh parmesan
Grill for approximately 15 minutes. Check for doneness easily with a fork. When fish "flakes" apart...it's ready to enjoy.