Andy grew up in Seattle, and as far as he’s concerned there is nothing better than king salmon (also known as Chinook salmon) from Puget Sound. It is the biggest, and some say the best-tasting, salmon in the world. On the grill, with a simple garlic butter and lemon, it can rock your world.
Two of the most common issues that come up when grilling fish are its proclivity to stick to the grates and tendency to dry out. These are easily addressed with patience and vigilance. For salmon, we want an internal temperature of 140 degrees F —a nice soft pink on the inside. Professional cooks can tell by touch, feeling the spring, or give, to know whether fish is done. This takes practice, and your reward is a great sense of accomplishment when you master it — and a great grilling shortcut, too.
This recipe is from the Grill to Perfection cookbook. Click here for a list of places you can buy a copy.