I just did some 'smoked salmon', huge fillets from Costco. Filled up both the main grill and the upper grill (4 huge fillets). I cooked low and slow...for me that is about 180 to 190 degrees, for about 3 hours or so...my goal being 145 degree internal temp or a bit higher if like it drier. Used deflector stone, 2 or 3 pieces of Alder Wood, home made marinade....very tasty. Cut up in 22 pieces, vacuum seal packages, freeze for another day.
The first time the fillets had skin on 1 side, so i just put Pam on grill, put skin side down and it did not stick at all. Cooked on the main grill. The last time, my fillets had NO skin, so i did put just enough foil down to match width of fillets. I also put Pam on foil. Used both grills. These did not stick either. My father did 1 huge fillet on his KK, forgot the foil, and his came off grill quite nicely...no sticking
As for cooking it for a fish dinner to eat as main course, i have not yet done Salmon this way. I only like salmon when smoked...
"In the midst of a busy life, take some time to be a kid again." -- Fortune Cookie
Her name is Kahlan !