Farm-raised sockeye salmon, fresh from the Willy Street co-op. This is fish so good I don't mess with it much, just lay a couple pats of butter on the foil, lay the fish on top of it, and let it simmer for five or six minutes on a side.
I tried cooking it as slowly as I could tonight, just to see how it would turn out. After it cooked just about all the way through, I turned it, dropped a couple sprigs of dill over the top, closed the lid on the Weber and let it roast a little while longer.
When I could poke all the way through it with my fish turner I gave it just one more minute to finish up, then brought it still-sizzling to the table.
Don't be afraid to add too much butter. Yum!
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