Tips for Cooking Salmon on the Grill

by Wendy on March 31, 2015

Salmon is one of the better fish to grill that you will find at your local grocery store. Thanks to its relatively high fat content, salmon benefits from grilling much like beef, developing a smoky sear on the outside while sealing in its moisture.Delicious  portion of  fresh salmon fillet  with aromatic herbs, Unlike its leaner white fish cousins, salmon doesn’t need as much tending at the grill to avoid falling through the grates. Following a few of these practices will eliminate that worry altogether.

Cooking with the Skin On

Deciding to cook the salmon on its skin is often influenced by your guest’s taste, but there are other reasons to consider as well. Should you remove the skin, you must grill the salmon on both sides to prevent burning. Grill the salmon top with the rounded-side down first and then turn the salmon to finish. Place the fillet diagonally across the grates and rotate to the opposite diagonal to create grill diamonds on top. Over medium heat, allow a total of three minutes on each side for medium doneness. Give or take about 30 seconds per side for medium-rare or medium-well.

Don’t Shy on the Olive Oil

Any grilled salmon recipe will benefit from liberally brushing olive oil directly on the fish and on the grates of the grill before you fire it up. Do so as you’re preparing your fillets according to your recipe but only after you’ve seasoned the fish. Not only does the oil help prevent sticking, it adds flavor and aroma. Use a light olive oil as opposed to expensive extra virgin oil. Light olive oil serves this purpose without adding much fat to your meal or overwhelming the flavor of the salmon.

Alternative for Oil

To eliminate additional fat from your cooking process, protect your fillets from the direct flame of the grill with an aluminum foil pouch. The foil deflects the heat but is thin enough that it allows for some searing effect. Place fillets skin-side down on squares of foil large enough so that each fillet can be loosely wrapped. Leave pouches open at the top. If you’d like a bit more flavor, add a crushed clove of garlic or whatever herbs suit you. Grill your pouches over medium-high heat for three minutes and then reduce the heat to medium-low. Roast the salmon covered for about five minutes for medium doneness.

Turn Your Grill Into an Oven

Grilling the salmon on its skin allows you to cook the fillet skin-side, resulting in a crispy bottom and moist top. Grill over medium-high heat for two minutes, until the bottom of the fillet appears quite firm. Reduce the heat to medium-low, close the grill’s lid, and allow the salmon to roast, covered, until the top of the fillet is starting to turn color, or about five minutes. Use a metal spatula to remove the fillets from the grill. To serve the salmon skinless, place the spatula’s edge just above the skin. The flesh will easily separate, and you can enjoy the benefit of that perfect sear without the skin.

Wendy

Wendy

Health Contributor at Creative Bioscience
My name is Wendy and I'm one of the main contributors to our blog. I'm a retired elementary school teacher who's found a new passion for all things relating to health and wellness. If you feel like your body is not in the place it should be, join the club! We're here to help get you where you want to be in a long term way, and avoiding any extreme diets in the process. We believe in natural sustainable methods to reach a state of homeostasis. We want to get our body, spirit, and soul into prime shape and really start loving ourselves! Wendy's favorite product is Raspberry Ketone 1234
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