Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
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Notes -
Broiler puts the heat inside your house, grill keeps the heat outside your house. Useful in the summers.
Other than that, maybe hot-smoking. I don't think you can do a decent hot-smoked salmon in your oven with liquid smoke and, but that's just me, and I could be wrong.
I live i southeast asia. The heat is an everpresent oppressive nightmare and I am 100% convinced the 70% average humidity when sunny does things to cookings no western chef has ever dared contemplate.
Never tried grilling baking broiling frying steaming or anything fish That is my one true enemy, an eternal nightmare of inconsistent textures and cook times incomprehensible to my feeble impatient hands. I defer to anyone who can cook fish well, but this specific deficiency seems to be spreading among my peers and I fear in a generations time no one will know what to do with snapper.
Grill needs to be very clean (but oiled) and hot in at least one area -- sear just long enough to break free of the grill over the high heat on both sides; at which point you may be done if you are cooking fresh salmon or similar for people who don't mind it rare, otherwise you may need to move to a somewhat cooler area of the grill and fuck around until it's flakey but not dry.
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