parchment

[Amajeff99]

I usually cook halibut or perch in a parchment paper pouch. Kind of afraid to try it directly on the grill as it is a flaky fish. What do you guys usually do when grilling its?

[kmhfive]

So far, I have only cooked one Salmon fillet and that on the Indirect heat. I know that MH recommended putting the fillet on a piece of paper to aid cleanup, so I think you'd be ok with indirect heat. I wouldn't put it on direct heat with paper, though.

[scottranda]

Frogmats

[sblair1255]

For halibut I use one of those cages only because it is more flaky than salmon, but I use a weber grill and cook direct and very hot. I baste them with a marinade which creates a lot of smoke and steam while cooking. Usually cook a whole half salmon 6-7 pieces and when I am done I just let the coals keep burning. Been doing it that way for 20 years and I have yet to have anything cooked after the salmon taste in any way like fish.

[Skip]

With salmon I usually go right on the grates and with other fish I usually use a small piece of foil.

[Mr. Bones]

I usually buy pre-seasoned salmon portions from HV...(I do tilapia, same way...)
I rub them a bit (lavish ) in butter (not margarine, btw), then smoke them, indirect-like, in an improvised foil pan, curled up to retain th' moisture. Folded over, but not seamed, at th' top...top's kinda like ?/\, only overlapped some...
They get plenty smoke, this way, an' are deliciously moist.

[Notavegan]

Bones I had dinner w my mother the other night and she still serves margerine w bread. Not quite sure what color that stuff is.

[Mr. Bones]

LOL! I hear ya' on th' color, heehee!!!
I keep an antique, cut glass butter dish right on my dinner table, so it's always soft, an ready to spread on food.
Same as my Ma, an' my Grandma done.
Same butter dish, in fact.

[HorseDoctor]

Start with a very clean grill. Oil it and the fish well and cook directly on the grill. Pull the fish BEFORE it flakes completely! By then it is overcooked! Enjoy!

[dtbach514]

I did Meatheads smoked salmon yesterday and oiled up the grills with olive oil but had some sticking issues. Salmon was from Costco so did not have the skin on. Was that likely the issue or should I use Canola perhaps?

[Black99vette]

For flaky fish I use a Drip 'N Griddle on the kettle. It is great because you can move the pan around and rotate it - allows for direct or indirect. I have been doing a fair amount of Tilapia for fish tacos. I put some butter and onions in the pan with the fish.

[Mr. Bones]

Man, that sounds like a winnin' combo!!!Yum!!!