#GRILLING SALMON SKIN#
There’s something about that smoky-charred flavor with the crispy skin that makes my mouth buds sing each and every time. I’m going to give it to you straight: I could subsist – nay, thrive – on grilled salmon alone. This simple method for cooking salmon requires only a few ingredients, a few minutes, and minimal cleanup.
#GRILLING SALMON HOW TO#
Since thinner fillets cook faster, keep an extra close eye on them during grilling and cut down on the cook time as needed.An easy tutorial on how to grill salmon in foil packets. Because sides of salmon taper toward the tail, cutting the fillets yourself will result in fillets of different thickness. It's also practical for families, especially if folks have different appetites. Yes! It can be more economical to cut fillets from a skin-on side of salmon yourself. As long as the grill grates are clean and hot and the salmon is well oiled, skip the basket and go straight for the grill.Ĭan I cut salmon fillets from a side of salmon? Yes, but just like grilling on a wooden plank, it's an extra tool to clean that you don't really need. Grilling salmon adds a hint of char and caramelization that you can't get from cooking it on a plank.Ĭan I make grilled salmon in a grill basket? Planks do take away any chance of the salmon sticking to the grill, but it's a piece of specialty equipment that is only good for one use and you don't need it. For extra insurance, oil the grill grates by rubbing them with a paper towel coated with oil.ĭo I need a wooden plank to grill salmon? First things first, clean those grill grates! Whether you opt to clean them right after grilling or just before, get the grill super hot (with the lid closed) and use a heavy-duty wire brush to dislodge any stubborn charred bits.
How do you keep fish from sticking on the grill?Įven seasoned veterans get the jitters when it comes to grilling fish. For this recipe you start the salmon skin-side down and cook for about 5 minutes to allow the skin to crisp up some. Then you flip and continue cooking for about 3 minutes more. The result is beautiful, evenly cooked salmon every time! Technically you don't have to, but to get those great sear marks from the grill on both sides you'll want to. If you can't find skin-on fillets, proceed with this recipe, just be sure to coat the salmon in olive oil to guard against sticking. The skin adds an extra layer of fat and flavor and provides a little more insurance against overcooking, because it provides a barrier from the direct heat of the grill. Salmon fillets are the easiest for grilling, because there's basically no prep at all. It gives the fish a fantastic bright, tangy, smoky flavor that works well with its richness. This recipe keeps the ingredient list short and the flavors punchy with a mixture of apple cider vinegar, dijon, and smoked paprika that's brushed onto the salmon. While it doesn't take much to make it taste great (salt and pepper go a long way!), salmon is a fish that can handle bold flavors. Sockeye is considered one of the better varieties for grilling, due in part to its firm texture and rich flavor. Atlantic salmon is almost always farm-raised other common varieties include King, Sockeye, and Coho. Wild-caught salmon tends to be leaner, whereas farm-raised salmon typically has more fat, which can be more forgiving on the grill. The first distinction is wild-caught versus farmed. What kind of salmon is best for grilling?ĭepending on the store, there are a lot of different options when it comes to salmon. But don't worry, follow these no-fail tips and tricks to add grilled salmon to your list of grilling recipes to try this summer! For a totally al fresco feast, grill up some seasonal veggies and grilled potatoes and dinner is served. If your family is already a fan of salmon recipes, they'll love this one, too! Grilled salmon is what summer is all about-easy cooking, with little to no clean up! While most folks are comfortable grilling steaks, pork, and chicken, grilling fish can be a little intimidating.
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