#1 Grilled salmon

[Prawnhunter]

Take a fillet of sockeye, coho, chinook, even pink. Dry it off with paper towline, mix half bag of Demerara with 1/4 cup rock salt. Spread it on the fillet and mist with water bottle till sugar just starts melting. Slice very thin or grind a little fresh Ginger (depending on how much Ginger you like) and sprinkle it on the fillet. Let it sit for a few hours in the fridge the place it on your freshly oiled BBQ skin down. Cook for ten mins per inch of thickness (usually 10-15 mins) on a BBQ preheated to 350-400F. Serve over steamed rice.

 

[Labman2]

Basically the same as what I use, I spritz with a little fresh squeezed Lemon/Water mix.
I also take fresh Dill and Taragon, chop it then rub it together in your palms and sprinkle it over the fish just before the fillet starts to flake.
Serve over Brown or Basmati Rice, with some Lemon wedges on the side...................YUM

 

[Prawnhunter]

Gona have to give that a try!! Good with some of that sririachi sauce ( think it's called that)