I put salmon scale/skin side down on a paper bag, cut the bag around the fish leaving about 1/4". Season, juice, EVOO or whatever you like and cook indirect on a hot grill. Paper won't burn. Then slide your fork between the bag and the meat when plating. Easy cleanup and works great every time. I also do wood smoke of some sort right on the coals for a little added flavor. This was coconut Jasmine rice, salmon and home made mango salsa. Definitely will be making this again!
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