Originally Posted by Cliff H.
To be honest, I have never grilled salmon before.
I love to grill salmon. Here's how I do it: Spray the grill with Pam, put the fillet on skin-side down, brush it several times with a lemon juice/melted butter/garlic/black pepper baste, grill 10 or so minutes depending on the fire, until the meat separates easily into flakes -- here's
where I really love the Thermapen. When the thick part is at 145 , it's done, no subjective guessing whether it's flaky enough or not.
(No skin? You'll want to turn it, which is tricky. One of those fish baskets might be the ticket.)