recipes for BBQ salmon

[shakyshooter]

 So, i am looking to BBQ up some salmon this weekend, during a camping trip. Anyone have a good recipe they recommend ?? 

[Kc_Kracker]

yes the age old method. if your a newb the #1 mistake is over cooking, youll kiss me later for this.

filet it open
lay it in a pan in foil (enough to cover it)
cover in butter
salt
other spices will tend to take away from salmon in a huge way
cover with rest of foil and grill

now WATCH THE TIME you only need about 10-15 minutes on a hot grill

its done when you can grab the spine and lift it up without meat sticking to it, and youll also notice its all one color of pink across the whole fish.
ITS DONE dont overcook salmon, its sacrilegious!  now after its cooked youll notice a UNIFORM pink color with white fat coagulated on top, ITS DONE!!

like i said, youll kiss me later. 
enjoy 

[Feanix]

Butter, mayo, sliced onion and sliced lemon. Wrap it in foil and cook on top rack. Depends on the size of the fish and if you are doing whole fish or fillets, but usually 10-20 minutes for fillets or 20-35 minutes for whole.

[BOWHUNTER45]

I have to many to explain again 

[shakyshooter]

 How about just give me your top 2, or if you can't decide, just give me one. I have tried the lemon pepper, mayo, butter, dill recipes before, but i am looking for something that is going to "wow" the group of people i am camping with... C'mon Help a brother out !!

[GUscottie]

Kc hit it on the head 

[BOWHUNTER45]

If I am cooking salmon I stay with honey ...if I am cooking steelhead or sockeye I stick with honey and brown sugar ....fruit is always a good thing too ...lemon and oranges ....Melt some butter in a pan ..add lemon juice and honey and diced garlic ...stir well and brush on both sides of the fillet ...well one side if you leave the skin on which I never ... Wrap in foil and cook ..or whichever you choose ! 

[BOWHUNTER45]

yes the age old method. if your a newb the #1 mistake is over cooking, youll kiss me later for this.

filet it open
lay it in a pan in foil (enough to cover it)
cover in butter
salt
other spices will tend to take away from salmon in a huge way
cover with rest of foil and grill

now WATCH THE TIME you only need about 10-15 minutes on a hot grill

its done when you can grab the spine and lift it up without meat sticking to it, and youll also notice its all one color of pink across the whole fish.
ITS DONE dont overcook salmon, its sacrilegious!  now after its cooked youll notice a UNIFORM pink color with white fat coagulated on top, ITS DONE!!

like i said, youll kiss me later. 
enjoy 

I know Kracker can cook ...that looks great 

[MuleySniper]

I take (sorry I wing it with amounts) veg oil, garlic cove, sesame oil, crushed red pepper, honey, fresh lemon juice, brown sugar, minced onion, worcheshire, soy sauce, cider vinegar, wasabi paste, Dijon mustard and black pepper. Put it in the quisinart and blend for marinade. Soak it thirty minutes with half amount of marinade. Set the other half aside and add desired mayonnaise and mix again for sauce. Webber grill only! Hit charcoal skin down for 8 or 9 minutes let marinade carmalize then flip face down for two minutes to add a little grill mark and seer. Finish off with a drizzle of sauce and serve. ONE of my favorite ways to have fresh salmon on the grill.

[Kc_Kracker]

i gave you wow, anything else/added is personal flavoring  lemon slices on top are a great extra  this is THEE most common and loved method for 200 years, just do it 

[quacksmoker]

The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.

[shakyshooter]

Mmmmmm mmmmm    Thanks everybody for the tips and giving me some good ideas.  My Brother in law just told me that he just made a batch of mango habanero sauce... looks like i will be Q-in up a few different filets.. i will be sure and post some picks of the salmon for ya'll... HAPPY 4TH

[shakyshooter]

The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.

Thanks for the tip, buddy !  would you suggest i use just a few coals and then add some over time, in order to keep it low and slow ?  as i will be using a kettle webber grill

[wildmanoutdoors]

Whiskey river BBQ.
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm

[Kc_Kracker]

The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.

uh sure it does, nothing like misleading newbs this isn't a 12 hr pork butt and this isn't a low n slow cook unless you want cat food. the coagulated debris is FAT leaving the meat nothing more nothing less, all meat has fat.