07-13-2006, 08:05 PM
or the foil route.
I do salmon fillets laid on top of doubled-over foil sprayed/wiped with olive oil, and laying on a bed of thick onion slices. The onions sacrifice themselves so the salmon doesn't burn. And as they cook/smoke, they flavor the salmon as the smoke and steam wraps around the salmon on the way out of the grill.
I do salmon fillets laid on top of doubled-over foil sprayed/wiped with olive oil, and laying on a bed of thick onion slices. The onions sacrifice themselves so the salmon doesn't burn. And as they cook/smoke, they flavor the salmon as the smoke and steam wraps around the salmon on the way out of the grill.