On Your Grill

Your Online Grilling Resource

On Your Grill - Your Online Grilling Resource


Grilled Salmon

Grilling salmon on your grill is as easy as 1-2-3. Grilled salmon is simple, delicious and good for you too. Salmon has relatively high fat content, so it can stand up to grilling with less chance of drying out like other fish. It only will require a short grilling time, but you do need to prepare it a little ahead of time. You can have a delicious grilled salmon by following these three simple steps. It is easy to grill your salmon to perfection every time, whether you have a charcoal, gas or electric grill, by following these three easy steps.

Here are the 3 steps.

Step 1: Prepare the Salmon.

There are many different ways to prepare the salmon for grilling. This will make the difference between a fantastically delicious salmon exploding your taste buds with every morsel of delight or just a cooked on the backyard grill fish. There is an eBook that I recommend Salmon Smoking Secrets. I have used it a lot and have produced some of the best tasting salmon I have ever had including our famous local seafood restaurant. One of the good things, is, that it is an instant download, so you can use it today and not have to wait for the mail. I’ll not go into one of their recipes, but one of the simplest ways to prepare salmon is to brush it with olive oil, keep skin on and add a little salt and pepper. My brother also sprinkles on a little DILL as well. If you want to marinara, there are many different marinades to choose from. Take care that you do not allow the salmon to sit in the marinade for more than fifteen minutes or the acidic ingredients will begin to break down the meat and cause the salmon to become mushy.

Step 2: Prepare the Grill.

Preheat your grill to about 300-350 degrees Fahrenheit or if you have a charcoal grill, coals should be bright red, and flames should be low.

Some people oil their grill, while others oil their salmon. To oil the grill, use a paper towel and soak it in vegetable or olive oil and lightly coat the grill with a pair of tongs. I personally do not like oiling the grill because sometimes the oil will drip onto the burner and sometimes flames up. Although, I expect it, I find that I jump about every time.

Step 3: Grill the Salmon.

Place the salmon on your grill skin down. Grill 4-6 minutes on each side. If you grill is gas, then you may cover by putting the lid down. No need to fuss with the salmon, just set a timer and turn or remove the salmon when it goes off. Your salmon may look a little raw inside, but it will continue to cook for a bit once you remove it from the grill. To test for doneness, you can touch the salmon and if it is a little squishy it needs to go back on your grill. If it is firm with some give, then it is medium rare, which is the recommended doneness for salmon. If it is black, hard and burnt, then it is well done and ready for the garbage man.

Another option is to line the grill rack with heavy-duty aluminum foil. With salmon, it’s not necessary as they are meaty enough to not fall through the grates, but I sometimes do it so that the salmon will simmer in their juices. If I do this, I will sear the salmon first off the foil on high flames to get the grill marks. Then let the salmon simmer in its juices. You might want to lift the edges of the foil to form little sides so the juices don’t run off into the fire.

Once again, after grilling salmon on your grill a few times, using several different recipes you will become known for the best salmon in your neck of the woods, and you cooked them perfectly on your grill.

NOTE: Do NOT refreeze meat after thawed as that may result in the cooked meat becoming mushy. Freezing breaks muscle fibers when the fluids freeze and expand, then when it thaws, water and fluids again settle into different parts of the muscles. The refreeze causes this fluid to again expand which breaks additional fibers. (tenderizing) The result is a breakdown of the muscle fibers in the meat which can cause mushiness. Fish are especially susceptible to becoming mushy as the meat is much more delicate.

Category: Recipes

OmahaSteaks - Chateaubriand - Literally Melts In Your Mouth
OmahaSteaks - Chateaubriand - Literally Melts In Your Mouth