coolbreeze01
Redding, Ca
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Joined: 08/24/2006
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Sounds like you had blackened salmon.....anyway the salmon will still be pink when its done, and it doesn't take long.
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AllisonAndrews
Stephenville, TX
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Joined: 08/02/2005
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trailernovice wrote:Jeep? this will sound stupid, but then again I'm no chef
what do you mean by 'indirect heat', when cooking on a bbq grill?
Not jeep, but thought I'd throw in a simple explanation. Perhaps jeep can elaborate more on it when he/she returns to this thread.
If I want to cook something indirectly, I will build my fire on one side or part of the grill only. It basically depends on your grill how you do that. With charcoal, it is pretty easy as you can just keep the charcoal on one side of the grill. With gas, it just depends on the burner configuration - you might be able to turn off a side or the back/front, etc. Basically, you want an area of the grill that is not directly above a heat source - hence the term "indirect". You do need to be able to close the lid/cover your grill to cook this way.
There are a lot of foods that I will sear above the direct heat and then move them away so that they can finish cooking with the indirect heat.
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SWMO
Southwest Missouri
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I cook it skin side down on a piece of foil. I start checking it with a skewer at 5 minutes and every minute after. Depending on the temperature and thickness of the fillet it can be done in 8 minutes or so on a hot grill. The skewer should slide in with the same pressure all the way to the skin.
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