How To Tell When Salmon Is Finished Cooking
The eternal question! The greatest of salmon crimes is overcooking. Here are the best tips to tell when your salmon is done.
- You can check for doneness by taking a sharp knife and peeking into the thickest part of your Grilled Salmon in Foil. If it is beginning to flake, but still has a little translucency in the middle, it is done.
- You can also quickly insert a butter knife into the thickest part of the salmon after about 6 minutes of cooking. Then, remove it and check the temperature of the knife by feeling it. If the knife is lukewarm, the salmon needs more time, but if the knife is medium warm, the salmon should be ready to remove .
- If your piece is thinner check several minutes early to ensure your salmon does not overcook. If your piece is very thick , it may need longer.
Types Of Salmon To Choose From
- Wild or farmed? You can choose wild or farmed, its up to you. Farm-raised salmon tends to be milder in flavor and more fatty/buttery in texture, while on the other hand wild salmon can be a little more spendy, but is leaner, pinker, and higher in minerals such as zinc and iron. Both are delicious!
- Skin on or off? Choose a salmon with the skin still on it. This will help keep the salmon extra flavorful, plus its easier to grill.
- Different varieties of salmon. The most common types of salmon youll find at the grocery store are King/Chinook, which is large with a high fat content, Sockeye, which is more red/orange in color, Coho/Silver salmon, which has bright red flesh, and Atlantic Salmon, which is always farmed.
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Easy Herbed Grilled Salmon
- 4 4 to 6 oz salmon fillets, skin removed
- 3 TBS extra virgin olive oil
- 3 TBS chopped fresh herbs
- 1-1/2 TBS fresh lemon juice
- 2 cloves garlic minced
- 1/2 tsp sea salt
1. In a small bowl, whisk together the EVOO, herbs, lemon juice, garlic, salt, and pepper.
2. Rinse the salmon under cold water and pat it dry with paper towels. Place the fillets on a large plate and coat both sides with the oil and herb mixture. Set the salmon aside while you preheat your George Foreman contact grill.
3. Preheat the grill for approximately 5 minutes with the top closed. Place the salmon on the grill, close the top, and cook for 3 to 5 minutes. The internal temperature of the fish should be 145°F.
4. Serve the salmon with your favorite sides. Grilled corn on the cob or grilled corn salsa is a nice accompaniment.
What Temperature Is Grilled Salmon Done
How to tell when grilled salmon is done. Grilled fish is cooked when it is 145°F, but remember about carry-over cooking, where food will continue to cook once youve pulled it from the grill or oven. To ensure your fish isnt overcooked, transfer it from the grill when it is 125°-130°F, then let it rest for a few minutes before stripping away the skin and serving.
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Marinate The Salmon In The Foil
- The marinade is crucial to create grilled salmon EXPLODING with flavor. First, whisk together the marinade ingredients in a bowl: olive oil, orange juice, soy sauce, honey, brown sugar, mustards and seasonings, then pour it all over the salmon.
- Let the salmon marinate at room temperature for 20-40 minutes. Prep the grill the last 15 minutes of marinating.
Make The Grill Hot For Grilled Salmon
Preheat the grill. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven. This takes about 10 minutes.
How long will charcoal briquettes last? Plan on a batch of 80 to 100 briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook.
MY HUSBANDS TIP: Carefully place your hand 3-4 inches above the grill grates. When you can hold your hand in place for one-one thousand counts, the grill is the right temperature to start grilling. Be very careful, you never want to touch a grate to see if its hot! Or, be like me and just look at the temperature gauge on the lid, looking for it to read 450°F.
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What Is Salmon In Foil
Salmon in foil is essentially a large-scale version of salmon en papillote, or salmon steamed in a parchment paper packet but in foil! This classically French method of cooking salmon in a packet boasts many benefits which make for an easy summer meal: the fish is super easy to grill, cooks evenly, and cleanup is a breeze, just to name a few. Here are more reasons to love salmon in foil:
Dishes To Serve With Salmon
Salmon is great on its own, but that doesnt mean you cant complement it with a great sauce or side dish. Try making a tangy dill sauce to serve over the salmon, or top it with an easy flavored butter. For a bolder option, look to this chorizo-olive sauce.
As far as side dishes go, you cant go wrong with grilled vegetables. Try whipping up some foil-pack vegetables, or make your favorite potato salad recipe. For something a little different, try serving salmon with Mediterranean lentils or quinoa with peas and onions.
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How Do You Know When Grilled Salmon Is Cooked
There are a few ways to tell if your salmon is fully cooked or not, and once you get the hang of cooking and grilling salmon youll become more and more comfortable with judging it based on the look.
As I mentioned, its better to undercook rather than overcook your salmon, and remember that it will continue to cook as it rests after you grill it!
Best Smoked Salmon On Pellet Grill
This smoked salmon recipe turns an ordinary piece of fish into an extraordinary, delectable, melt-in-your-mouth, flavorful morsel that will become a new favorite with just your first bite. What is really amazing is how easy it ishardly any prep and utter deliciousness. I mean, seriously. It is so unbelievably easy!
We absolutely love salmon around here. Plus, it is incredibly healthy for you. It is very low in saturated fat and a good source of protein. It’s also one of the best sources of vitamin B12, potassium, and other nutrients like iron and vitamin D.
I also love how quick and easy this salmon is to cook up on a wood pellet grill. You mix the rub, put it on the salmon, and place it on the grill. Set the temperature, set the timer, and that’s it! Super easy!
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How To Master The Charcoal Grill
Gas grills are popular for their convenience and ease in heat control, but a charcoal grill is where youll really find that smokey flavor and aroma that makes the neighbors noses twitch with envy, wishing they were invited over for dinner.
Setting the standard, Webers kettle BBQ grills have come a long way from the classic Weber. With a heavy duty steel cart, side table, and propane starter, our Weber Performer Premium Charcoal Grill also comes with a built in thermometer, LCD timer and a handy bin attached underneath the cart to keep charcoal within reach but out of the elements.
How To Grill Salmon With Skin
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For a delicious but healthy meal, grill up some salmon with the skin on. Make sure the salmon is deboned and cut up evenly before placing it on a well-oiled grill. Cook the meat side first with a sprinkle of salt to prevent it from sticking. Then cook the salmon with the skin down until its pink and flaky. Grilling salmon with crunchy skin isnt complicated at all, so give it a try!
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Which Salmon To Buy
In this household, buying salmon is a treat its definitely not the most cost-efficient ingredient. However, when I do buy salmon, there are a few things to look at primarily whether to buy wild vs. farmed salmon.
Wild salmon: This includes Sockeye, Coho, Spring, etc. Wild salmon contains more minerals, higher levels of Omega-3s and a 3x reduction in Omega-6s . Wild salmon is also leaner but more expensive.
Farmed salmon: Most fish labeled Atlantic are farmed. Farmed salmon can contain more contaminants, are often fed antibiotics and artificial GMO feed. Farmed salmon is also very confined with limited movement, which results in higher amounts of Omega-6s . However, it is cheaper than wild salmon, and the extra fats can mean its more buttery in flavor and texture.
We live on the Pacific ocean, so we fish all the time. Salmon is not that easy to catch. But when we do, we stock the freezer and make a stock of healthy salmon recipes.
Ingredients Youll Need For This Grilled Salmon:
I told you, this is a basics recipe so youll need minimal ingredients to make this salmon.
- Salmon Fillet: I like to buy a salmon fillet with skin on and then cut my own portions but to make it easier you can buy them pre-cut. Either way make sure they have skin on.
- Tasteless Oil: Oils that are tasteless and can handle high heat are key. Avocado oil is what I normally use but peanut oil, grapeseed oil or vegetable oil would do.
- Salt & Pepper: These are must to anything you make.
- Grilling Utensils: I love using my fish spatula or tongs to flip so I dont break the salmon up when I flip.
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What Else Can I Make With Grilled Salmon
This grilled salmon recipe is fabulous in its simplicity or it is magical in its versatility. The Cajun honey mustard marinade lends itself to so many different types of cuisines and dishes. Here are just a few to make with leftovers or with the salmon hot off the grill:
- Grilled Salmon Salad: I LOVE adding salmon leftovers to this salad. Add salmon to a bed of baby arugula, spring mix or spinach along with cucumbers, craisins, feta, sliced almonds and sunflower seeds. Drizzle with olive oil and balsamic vinegar or I love mine with peach vinegar .
- Breakfast foods: add flaked salmon to quiche, frittata, eggs benedict, or scrambled eggs or serve on the side of any type of eggs so good!
- Grilled Salmon Tacos: top tortillas with black or pinto beans, salmon and desired toppings. Pick from avocado corn salsa,corn salsa,avocado crema or guacamole, cotija cheese, pickled red onions and/or hot sauce.
- Grilled Salmon Burritos: layer a burrito size tortilla with plain rice, cilantro lime rice or Mexican Rice, black or pinto beans, salmon, avocado corn salsa and sour cream.
- Grilled Salmon Burrito Bowls: layer cilantro lime rice or cauliflower rice with cheese, black beans or pinto beans, salmon, chopped lettuce, and your favorite toppings including tomatoes, corn, crushed tortilla chips and either sour cream/Greek yogurt or I highly recommend either Avocado Crema, Tomatillo Avocado Ranch or Cilantro Lime Dressing.
How To Grill Salmon:
Most of the time when I barbecue, I do the lazy thing and dont even brush the grill with a wire brush before plunking down the food. Id avoid taking that approach when you go to grill fish. Take a wire grill brush and get all the leftover food particles from your last grilling experience off.
- Brush or spray the grill generously with olive oil .
- Preheat your grill to a medium-high setting and be sure the grill is all the way hot before placing the fillet on the grill
- Place the fish skin-side down on the grill, just over the flame. Cook for 3 to 6 minutes with the cover down without touching the fish. Use a spatula to carefully flip the salmon and cook an additional 2 to 4 minutes, or until the fish reaches desired done-ness. For a 1-inch salmon fillet that is rare on the inside, cook for a total of 6 to 8 minutes. For a 1-inch salmon fillet that is perfectly cooked all the way through, cook for a total of 8 to 10 minutes. For salmon that is thicker than 1-inch, youll likely need to adjust the grill time to be closer to 10 to 12 minutes total. Only leave the fish raw on the inside if its sushi-grade and can safely be eaten raw.
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Heidi’s Personal Grilling Rules
When I am grilling, I make the salmon my first priority. I know this may sound silly, but I don’t even like to have a conversation with someone while I have fish on the grill. It cooks fast and it is super easy to overcook. I like to have a glass of wine and my timer set. I started this “timer rule” when I nearly overcooked 6 pounds of salmon at a dinner party. I had had a few drinks and was deep in conversation and nearly ruined dinner. If something like this does happen to you, whatever you do, don’t point it out to everyone that the salmon is overcooked. Most people will still think it is delicious and probably won’t even notice if it is a little overcooked, unless you point it out.
Salmon In Barbecue Sauce
Although the combination of barbecue sauce and salmon may sound unfavorable, the results are opposite. In addition to improving the overall look of the dish, the barbecue sauce enhances the taste of the grilled salmon. You can either pour the sauce over the grilled salmon while cooking it or serve it as a dipping sauce at the table. Either way, the sauce will add to the taste of the salmon and make it even more delicious.
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Important Points To Remember
Remember, preparing the best grilled salmon is easier said than done. Slight carelessness can result in a salmon that is undercooked and not as good as the dish can be. Before you go about cooking a salmon, keep a few essential tips in mind.
- Avoid overcooking the salmon
- Frequent turning will tear the flesh
- Dont forget to purchase salmon with its skin on
Considering the factors mentioned above will help you in ensuring that the salmon is well-cooked and ready for consumption.
Can I Eat Salmon Skin
Yes! Also long as the scales have been scraped off. I usually will use a spoon on the whole fillet to remove the scales before cutting. Simply run the spoon in the opposite direction of the scales and theyll flick off. If youre lucky, some grocery stores already have them cleaned and ready to eat.
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The Best Grill Temperature For Grilled Salmon
Grill the salmon on a 450°-500° F hot grill. The number one way to ensure success when grilling fish is a smoking hot grill. Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish wont stick to the grates and will lift easily away once its done.
Oil the fish, not the grill. Contrary to popular belief, theres no need to oil the grill grates. Oiling the fish itself improves the chances of it releasing more easily from the grates to lookand tastebetter. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose.
What Side Do You Grill Salmon On First
Grill the salmon first skin side down. Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. The salmon skin provides a layer of safety between the grill grates and the fishs flesh as it cooks.
Keep a lid on it. Maintain a more consistent cooking temperature with the grill lid covering the fish as it cooks, creating the same environment as an oven.
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