From America's Test Kitchen Season 8: Fish on the Grill
Salmon is perfect for glazing and grilling, but try to do both things at once and the fish desperately wants to stick to the grate. The promise of sweet, smoky glazed grilled salmon makes this recipe very appealing, but how could we make getting there less frustrating?
Of all the glazes we tried, tasters preferred the concentrated sweetness of a jelly-based glaze, which also had just the right consistency to coat and cling to the salmon. But no matter how much we scrubbed the grill grate or how well we oiled it, the sticky, sweet glaze adhered to the grill and wouldn’t let go. We came up with a simple solution: placing our salmon on the grill in individual pieces of aluminum foil. We were able to get great grill marks, full smoke flavor, no sticking, and, if we removed the skin (which most people discard anyway), we could glaze both sides of the salmon. The extra glaze, enriched with butter, even caramelized in the foil “boat,” adding another great dimension of flavor.
Use any brand of heavy-duty aluminum foil to make the grill trays, but be sure to spray the foil with nonstick cooking spray. Alternatively, you can use Reynolds Release Nonstick Aluminum Foil and skip the cooking spray.