I've got two beautiful Sockeye filets that I want to grill (smoke, bar-b-que?) on Saturday. I have a salmon rub that a friend brought from Seattle that I plan to dust over the fish. But I need some advice on cooking technique please. Direct or in-direct heat? Must the filets be grilled on both sides (I always have trouble turning fish on the grill)? Smoke? Approx. cooking times? How do you fish grillers handle filets? Thanks in advance!
what i cook ------> http://dcinsideout.blogspot.com/icook