Whether you choose filets or steaks, these tips can help you get your grill on with confidence. Prep your salmon by first by checking for any pin bones left behind. Remove them with steady fingers or a needle nose pliers. Next, let your salmon come to room temperature. Rub both sides of the fish with olive oil and sprinkle with salt and pepper. Leave the skin on! This helps anchor the fish together on the grill so you're not picking bits of it off the grate with your tongs.
You want to preheat your grill to a high heat so that you can burn off whatever may be left on it. After the grill has been on high for a couple of minutes, use a grill brush to clean the grate thoroughly. Turn the heat down to medium high heat for grilling your salmon. This will give the fish those nice grill marks without burning the outside.
You want to make sure that your grill is oiled generously. The only way you can really screw up grilling your fish is if it sticks to the grill.
Hi Nowah. I was sorry to hear about your experience. Yesterday, I grilled a whole skin-on salmon filet just to check that the instructions were spot on for temperature and timing—which is the essential part of cooking any protein. It sounds to me like the temperature of your grill was higher than degrees F, which is a simple fix if you want to give it another go sometime.
Thanks for your question! Your recipe intrigues me. It has been a long time since I grilled fish. Typically, we bbq salmon on a cedar plank, indirectly, using mesquite lump. This method extends the cook time which expands the window of opportunity for removal at the desired temperature.
My mom always said that potato skin is the best part because that is where the vitamins are. True as well for salmon. Also, a fish basket can be a life saver. I will try your approach, for experiential value. Always good to have another arrow in the quiver. The first time I had wild salmon was cooked on a cedar plank next to a live fire on the beach.
It is surely the best! Hope you report back once you try this method. Thanks for sharing your technique, including the floss. I should have added that a length of dental floss, drawn the length of the fish, along the plank, is ideal for freeing the fish from the plank. We take a simpler approach and get much desired results. We place the side of salmon on aluminum foil, salt it, and place it on the Weber kettle grill lid closed.
The charcoal is going well when we add wood chips, again close the grill. When smoke begins pouring out of the kettle place the salmon on the grill and close the lid. No flipping, easy to remove, and the salmon slides off the skin when serving. As exotic as crispy fish skin sounds it will probably produce over cooked fish for most just to get that experience.
We eat salmon for the flesh and not the skin and prefer the smoking. Many wonderful uses for leftovers as smoked salmon is so versatile. I love smoked salmon, and yes there as so many ways to enjoy it. Thanks for sharing the details of your grill technique.
There are so many great ways to cook a salmon fillet once you get comfortable with it. Generally, fish is fully cooked at degrees F, so pulling it at degrees F, it will not be overcooked, guaranteed. Great recipe and very insightful and respectful comments. My question is about the fish scales. Do you bother removing them? I find their texture somewhat unpleasant, but not having tried your recipe yet, I wonder if they disappear in the crispy goodness.
Great question, James! So, the fish I buy generally frozen wild salmon has already been scaled. Or, if using fresh-caught lucky person , then, yes, you definitely want to remove the scales to fully enjoy the crispy skin. This is a basic grilling method for producing just-cooked salmon with a crunchy skin for your eating enjoyment.
Or, you can remove the skin easily after grilling for those who choose not to partake. Use this to practice and gain confidence in your own grilling expertise. Course Main Course. Cuisine American. Prep Time 5 minutes. Cook Time 10 minutes. Total Time 15 minutes. Author Lynne. Ingredients 1 salmon fillet, skin on wild whenever possible kosher salt 1 medium lemon, sliced. Instructions Preheat your gas grill or light a medium-hot charcoal fire degrees F.
When ignited and heated, put the grill cover on for about 15 minutes with the cooking grate. All opinions are always my own. We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box. Your email address will not be published. Not Deputy Dawg then? I was glad to see portions of fish I take it that was for four people are similar to the ones I can get from my Super Market, but I can manage two of those.
I agree about the lighting technique. I had a neighbour who party BBQed quite often and the stink from the lighting fluid was awful. I is common around here. We are bound to have a nice day now and then Many Thanks. Just found your site via Pinterest. Definitely considering this grill now and making this. Thanks for the recipes! The clam recipes look amazing too. I can hear good sound thank you so much for sharing nice post. Thank you for this recipe. I followed your instructions and the salmon was absolutely perfect.
This was my first time grilling salmon and your instructions were very easy to follow and they turned out excellent just as the recipe States. Thank you for sharing this. I followed the directions and it turned out perfect! So, I am always tentative about cooking any type of fish including salmon.
I followed the directions and it was moist and delicious:. Big difference! I have always been eating over cooked salmon- even at the best restaurants. I am so glad I found this recipe! Tried it out tonight. Thanks for posting the recipe. Maybe you should have just not replied at all. All of these people are saying how much they loved the recipe and then you come on here with an assumption and leave her 1 star. How rude! Looking forward to grilling tonight. Thanks for the advice.
Your recipe is indeed the best method for grilling salmon. Thank you. Iam not saying anything about what you said I would just like to know. Thank you!
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