On The Grill: Method 2
Whole fillets on the Grill
I tend to use a whole side of fish when I am in the mood for something different, and won’t mind having a few leftovers.
Whole fillets from sockeye are perfect for this kind of cooking. The other larger species work ok as well, but for me I seem to get the best consistent results with a sockeye fillet this way.
1) Heat grill to medium high heat.
2) Create an aluminum “foil pan” to place on the grill. Spray it with no stick.
3) Place your whole salmon side on the foil pan skin side down. Season it to your liking.
4) Place foil pan on grill and close the lid. Let it cook for about 10 minutes. Check for doneness. Remove from grill and serve.
Any leftover Salmon can be turned into some sort of Salmon Spread the next day to be eaten with crackers or made into Salmon Salad sandwiches. Yum!