Salmon on the Grill

Simplicity ought to be a virtue in grilling, at least when you want the flavor of the meat and the quality of its preparation to shine. As such, I am experimenting with a very simple method of grilling atlantic salmon fillets. The fillets are huge (two weighing nearly one pound each). They are also, unfortunately, unequally thawed. One is fine; the second is thawed enough to allow me to move forward, I believe.

I am putting them on tinfoil on the grill, and basting them with a lemon-butter-parsley-sea salt sauce. Roughly 1-2 tablespoons butter, quarter wedge of lemon, few sprigs of parsley.

I set up the Big Green Egg for indirect cooking, laid down a sheet of tinfoil, and stuck the salmon fillets on with the grill still heating up. It took approximately 5 minutes to hit 300-350 degrees. I'm having difficulty with heat on my grill right now. It's time for a serious cleaning.

Start cooking time at 6:00. By 6:05, hit 380. Shortly after, 400. Holding steady there. Pulled it off shortly after 6:20. The total cooking time was likely 25 minutes. Big Green Egg recipes said 18 minutes at 450, so we'll see how this stacks up.

UPDATE: the salmon was delicious. Not overcooked, but definitely on the medium side. Could have been a little less done. A nice presentation, too.