So I have a Salmon fillet with skin on one side for the bbq. Any tips on cooking but not over cooking?

i always just use aluminum foil around my salmon when i grill or barbeque it. i'm not sure what method you use, but the foil does help.

i simply put the salmon onto the aluminum foil instead of wrapping it in, with a bit of olive oil salt/pepper

always delicious

put it in foil and on the top rack... thats how i did it...

it doesnt take long for it to be ready to eat and it usually is pretty soft..

When i grill salmon heres what i usually do... i rub my salmon piece with oil , salt and pepper... flash it on a hot spot of your bbq (if it's too cold it's gonna stick) , just cook it quickly on both side, fish should be around rare/medium-rare...
Then i let it rest for 5-10 min, this will help have a nice and moist (semi-cooked) salmon.. Then just put it back on the grill (or in the oven) for like 3-4 minute

I throw mine on the grill for 2-3 mins skin side down, then push it off the skin with the spatula (it should just come right off) then put it skin side down on a water soaked cedar plank directly over the fire. cover & let cook for about 20 mins on about 300-350 degrees. YUM.

hmm interesting

Recommend ^

20 min at 350? it's gonna be waaay overcooked.

its ok to put the salmon on a folded peice of foil...
last night i cooked a sockeye filet on the grill. i folded the foil to make a tray with 4 small raised side wall things.. (sorta like a baking pan)

i just buttered it up, slapped the salmon on there and put the grill on med/high.
my new grill doesnt have a top rack but hte salmon did fine and did not burn.