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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]I lived in Seattle and Portland for 15 years and have cooked salmon outside over 500 times.

Get a pellet grill. 350 degrees for 20 minutes. Rub with love salmon recipe. That’s it. The person saying 500 degrees is nuts. The cedar plank stuff is a gimmick imo.

If you don’t have a pellet grill try to manage the temps but shoot for indirect 350 for 20 min.

Costco has fresh (never frozen) sockeye. Dont buy farmed stuff.[/quote]

You’re an idiot.  Just because you fail 500 times at cooking salmon doesn’t mean you know something.

https://playswellwithbutter.com/grilled-salmon-fillets-with-crispy-skin/

https://yulicooks.com/juicy-grilled-garlic-rosemary-salmon/

https://shungrill.com/article/how-to-grill-salmon-to-get-crispy-skin

https://www.weber.com/AU/en/recipes/seafood/crispy-skin-salmon/weber-1981009.html

It’s hilarious how someone who knows so little about food science thinks they know so much about food science.  High temp, short times is the key to crispy skin.  No one wants your trash slimy and soft skin salmon.  I bet you throw away the best part every time.  You probably fail at basic cooking to achieve perfect Maillard.

[/quote]

Look everyone… a salmon skin snob. Let me guess, you serve the fish skin side up to force everyone to eat it?

Get outta here with your high stuff. Unless you’re cooking farmed fish and it’s needed to kill all the disease:[/quote]

Dunning Kruger is strong with this one.[/quote]

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