Dave’s salmon technique
Dave really does the tastiest salmon on the planet. Here is his response to my mom’s email asking us how he does it. Figured I’d save it for the day I actually try to cook him some salmon dinner 
I should first preface this by our favored marinade - huli huli sauce. See if any of you mainlanders can find it. It’s like a soy/ginger sauce. Very good. Might be in your “ethnic” section? I don’t know. I’d be curious if it’s available so when we move back I will know if I need to set up an import liaison in advance…
If she’s trying to do it “my” way, I make a “boat” out of foil and put the salmon in with all the excess marinade. The salmon basically gets poached in the marinade and retains alot of moisture, with the added bonus that the skin peels right off.Grilling directly probably gives you a bit more flavor, but you have to skin the filet (no easy feat) and use a well oiled grill. You would put the filet on, turn (90 deg), flip, and turn again (for the nice cross hatched grill marks). In my experience, you have to really know your grill to not overdo the fish this way. With a charcoal grill, the addition of some cedar chips (or kiawe!) would add to the flavor nicely.
Boy was our salmon last night tasty! We did it Dave’s way. Somehow he’s mastered a technique that’s nearly foolproof, and makes Richard a “star chef”!!! Thank you Davey!! We should have served it with one of Alli’s tasty salads that includes lettuce, dried cranberries and either walnuts or pecans with a fruity dressing. We like Brianna’s Poppy Seed Dressing.
Haven’t found huli huli sauce over here yet, but haven’t scoured the specialty food stores yet. Always something to do!!!
Sweet!! I’ll see if my HEB has it. We are getting a “Sprout” in the town south of us in the fall. I’ll check there too when I can.