Scott Miller 
BBQ List
Scott@peachdog.net

Lanny,

thanks for the photos. that's a nice sized piece of salmon you got there. i love salmon and have cooked lots of it, lots of different ways. the virtual weber bullet site has an informative article on salmon featured right on their home page this month.
here's the link to go directly to the page: http://www.virtualweberbullet.com/salmonselect.html .
they also have a good dry salmon rub recipe and detailed info at: http://www.virtualweberbullet.com/salmon1.html . in the recipe they give for the rub, they use equal parts brown sugar and salt. personally i like to use more sugar than salt. i also use fresh dill, chopped garlic and the zest of a lemon, grated, in my rub. i don't actually measure things when i do this, but if i were to try and make a recipe out of it, it would be something like this:

3/4 cup brown sugar
1/2 cup kosher salt
1/4 cup chopped fresh dill
6 cloves of garlic, minced
the grated zest of 1 lemon

just mix all the ingredients together and pack this onto the salmon fillet. refrigerate the covered fillet for at least 4 hours then rinse the rub off and pat the fish dry before applying heat.

judging from your photo, i'm guessing that you laid the fish on the grate in it's natural form; i would suggest either cutting the fish into 2 separate fillets or butterflying it and laying it skin side down on the grate.

i think you might want to decrease your cooking time also. if you're a thermometer using cook, the internal temp should not go much above 160 F, though i personally like my salmon a little undercooked (about medium leaning toward medium rare; i don't use a thermometer with salmon as i've cooked so much of it that i go by touch).

hope this helps,

scott in FTL
