Did you rub in the rub? Obviously you have to be gentle so you dont break the fish, but dry rubs need to be rubbed in! You can see the colour change of the rub, it will go from light and powdery to dark and sticky.

20m bbq + 10m rest sounds like it would be really really overcooked, unless you were cooking it super low (when you say med-high Im guessing not).

Have you checked your thermometer recently? You can test it by throwing it in some boiling water and see if it reads accurately. Maybe it is running cold and gave you an incorrect reading? I normally cook until 130f and then pull it off and let it rest to come up a bit higher. I don't like well done salmon so ymmv.

Anonymous wrote:

Anonymous wrote: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.

what for the people who don't like sockeye?

What, because you don’t like fish that tastes like fish?

I grill salmon all the time. I buy the frozen sockeye from Costco (skin on). I use the salmon seasoning found in the spice aisle at major grocery store. I sprinkle that on it and grill skin side down for 5-6 minutes on medium heat (gas grill). You can tell when it's done bc the skin will stick to the grill but the filet comes off easily. I sometimes flip it a cook for another minute. OP I think you overcooked your salmon.

Anonymous wrote: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.

what for the people who don't like sockeye?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote: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.

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.

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:

Dunning Kruger is strong with this one.

Anonymous wrote:

Anonymous wrote: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.

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.

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:

Anonymous wrote: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.

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.

Dijon mustard with everything bagel seasoning

Put on smoker board or foil if you don’t have board or straight on grill with skin down.

20 minutes

Done

Other option is soy/honey/green onion

Double marinated and pour other 1/2 over finished salmon

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.

I cook salmon inside a lot, but the only grilled salmon that my family asks for over and over is a teriyaki marinade (only 30 minutes needed).I grill skin side down and then turn it for the last minute.
▢ 1/3 cup (85 ml) soy sauce
▢ 2 tbsp lemon juice
▢ 3 tbsp honey
▢ 2 tbsp olive oil
▢ 2 garlic cloves , minced

You’re making it way too complicated.

Salt salmon and let it sit for 30 minutes so it brines. Brush with a little bit of evoo, add pepper, sprinkle dill, and cover with thin slices of lemon. That’s all you need.

You can cook on cedar planks, but I think you miss out on tons of extra flavor that you can get if you cook high and fast to get crispy skin. Crispy skin is the best part.

Get the grill ripping to 500F. Cook skin down for a few minutes until the skin gets crispy, flip and cook a few minutes more until done.

Easy. Many people are unnecessarily afraid of high temps. Cooking high and fast can dramatically improve flavor because you’re imparting tons of flavor through Mailllard reactions.

This is very similar to how we grill ours, but without pre-salting or adding oil to the grill or fillets: https://www.youtube.com/watch?v=hbNP-oK5me8

It sounds overcooked. More evoo.

Can’t advise op cause I never did on the grill. I bake a full filet (assume that’s what you had) in oven at 400 for 15 minutes and then another 5 or so under broil. Maybe the grill temperature was not hot enough?

I grilled salmon on my weber gas grill this weekend and it was not good. Please share your tips. Here is what I did:

1 lb salmon filet from WF, skin on
dry rub (brown sugar, salt, cayenne, cinn, smoked paprika, garlic, onion, etc) and a little evoo

pre-soaked wood grilling board for an hour, lightly blotted and preheated board in closed grill for 5 min

placed salmon on board, grilled on med-high with lid closed for almost 20. Let rest under foil for 10 minutes.

The salmon took 5 min longer to cook than I expected (I used a meat thermometer to double check) and the rub never melted into the salmon- the finished salmon was basically the rub sitting on top of the salmon.

A flop.

Please help with tips!