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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Thanks all, from OP.

I appreciate the recipe suggestions but I love this rub and use it when cooking inside with salmon all the time and it works great (I do rub it in, I basically make a paste of it with evoo). I use many salmon rubs and marinades, I find most are good and it is hard to mess up salmon.

I really wanted grilling suggestions for the salmon. Like what temp do you grill at and for how long; do you grill on cedar plank or grates or a grillng tray or what; grill cover open or closed. I appreciate your answers.

I am versed enough in salmon cooking indoors that I can pretty much tell if it is cooked by sight/touch, but I think I relied too much on the thermometer since I’ve never grilled it, and it was faulty, as someone suggested. The salmon surprisingly was not overdone- but the rub never “melted” into the fish. I suspect it was cooking at a much lower temp than I realized/intended (I wanted around 400 deg).

Thanks again.

PS- personal preference, I am not as much a fan of sockeye, the atlantic farm raised is much more buttery and yummy imo. [/quote]

I think the combination of the rub and water soaked board was your issue.  You are basically steaming the salmon.  Try using a tray with holes so the flame can reach the salmon and the fat can drip.  [/quote]

+1 Resting under the foil also may have added to the steaming effect.

OP, this is a quick and easy set of instructions:
https://aksalmonco.com/blogs/learn/how-to-grill-salmon-perfectly
[/quote]

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