[nwmud]

Not trying to give too much away from my recipe going in my book eventually, but here is the basics of what I do. Being from the Pacific northwest - I am blessed to have lots of salmon available pretty much all year.

So I grill my salmon fillets. I keep the skin on and put sjin side down on foil. I do double the foil to keep the fish from burning.
I preheat the grill and turn it down to med low right be fore ther fish goes on.
fish prep...
with the fish skin side down... I mix Mayo, mustard, and some flavorings... maybe dill, taragon, even tried summer savory, and little sweetener, I like splenda and brown sugar twin. I make up a paste and cover the fish with this mayo/mustard sauce.
Cook about 10-20 minutes - depends on thickness of the fish. when it flakes - its pretty much done. I have had people who dont really like fish much - want more. Play with recipes, or if you really need more details - email me directly and I will try to provide a litle more insight.

anyway - it keeps the fish low carb and as tasty as you will ever get. I have done this many different ways as i have a relative who hates mustard. you realy dont taste it - but he is convinced its too much. the key is smoothing the fish with mayo. Adding the right spices to make it taste great.

have fun.

[adrenaline]

I came from the Northwest too so I know what you mean about salmon. I remember catching coho at Whidbey island and hour later eating it off of the hibachi.

Here is all I do.

I do it the start out the same way but I just keep mine simple and it is so good. (You will need a wild salmon tho!) To me the Atlantic farm salmon is way to bland. Maybe because I have been exposed to some of the freshest salmon ever.

I bar-b-que my wild salmon.

Spray a piece of tin foil with a light coating of PAM then on the meat side of the salmon spread your favorite lemon pepper spice on and let it sit while you are warming up your grill then place the meat side down on the foil and add to the grill. Let it cook till it starts to turn white and chalke. Then flip it over right onto the skin and let it finish up.

That is it. That is a great salmon steak.

Hmm makes me think about the good ole days.

P.S. I have not heard of the mayo/mustard thing tho I may give that a shot may work with a Atlantic farmer.

[nwmud]

I dont know if anything will make an Atlantic taste good to someone from the Northwest