Lets keep this rolling, still looking for help with grilling the salmon, or trout on the grill. Anyone with any solid advice is welcome.
be sure to remove any of the gray 'fatty' matter that is usually between the skin and fillet. This is what usually causes the 'fishy' taste in Salmon. It should scrape right off with a fork or spoon.
My brother-in-law's family has three charter captains in Kona, Hawaii. They're always cooking up some kind of fish.Here's their tarter sauce recipe:1/3 cup Sour Cream1/3 cup Plain Yogurt1/3 cup MayoFresh onion, sweet pickle relish, and horse radish to taste.