Awesome, thanks for watching and subscribing! Lightly oiling the skin and temp control (both egg and meat) are key! Having the filet divided like this certainly helped too, much less messy than a whole filet. Good luck and let me know how it turns out!
I’ve found direct works really well for skin-on fillets! If it was skinless, I’d likely do indirect. You just need to oil the skin very lightly, no flipping needed, and I’ve had great results
Let me know how your salmon cook turns out!
awesome video!! I'll be doing this Sunday
Awesome, thanks for watching and subscribing! Lightly oiling the skin and temp control (both egg and meat) are key! Having the filet divided like this certainly helped too, much less messy than a whole filet. Good luck and let me know how it turns out!
Why did you choose direct vs. indirect heat?
I’ve found direct works really well for skin-on fillets! If it was skinless, I’d likely do indirect. You just need to oil the skin very lightly, no flipping needed, and I’ve had great results