Salmon and its cousins the Lake Trout and the Arctic Char are ideal candidates for grilling as they are firm fleshed, fattier than average so they don't dry out and large enough to cut into steaks.

Choose fillets or steaks 3/8 to 3/4 inch thick. Or cut fish into 1 cubes and skewer.

Marinades help maintain moistness and also enhance the flavor. Drain the fish well before grilling.

Grill fish first on one side until it is lightly browned on the surface and opaque about 1/3 of the way into the fish. Then turn the fish over and finish cooking. The fish is cooked just as soon as it turns opaque through the thickest part.

If you are using a marinade, baste the second side before continuing.

For easy cleanup, line your grill with foil and lightly oil it before adding the fish.

Firm fleshed fish such as salmon, trout and char need no help. [But as they must hold together under the intense heat and when transferred on and off the grill softer, more delicate fish should be wrapped in foil.]

Whole Fish: Cleaning fish head-on will help maintain maximum flavor and moisture. Season the belly cavity with salt and pepper. Add lemon slices, chile peppers, herbs, onion, garlic and other seasonings or a stuffing to the belly; close cavity with skewers if stuffed. Brush the outside of fish lightly with oil.

Cook over moderate heat until opaque through thickest part, turning the fish 2 or 3 times.

Fillets: Marinate fillets before cooking if desired. If using skin-on fillets, begin grilling skin side down over medium heat until skin is crisp and fish is two-thirds cooked; turn the fillet and cook just until opaque through. If fish is skinless, lightly brush with oil before cooking to help reduce sticking; cook until nicely browned and about half cooked, then turn and continue cooking until opaque through.

Fish Steaks: Cut steaks that are 1 inch thick so they will hold up on the grill. Brush with oil or melted butter before grilling or baste frequently with a sauce or marinade during cooking.

Cook steaks over high heat until nicely browned and about half cooked; turn and continue cooking until opaque through.

Source: Jim Weller