How To Prepare The Salmon For Grilling
If buying a whole filet:
- Remove the belly area that has bones. This is typically the area where silver skin can be seen. We slice along the top of it to keep a nice uniform shape.
- Remove the pin bones if it has not already been done with tweezers.
- Slice the salmon into four equal filets around 6 8 ounces each depending on the size of the salmon. Pat the salmon dry with a paper towel and prepare to season.
Chefs Tip on Bone-In Salmon: Ask your fish monger or butcher counter to remove pin bones. Pin bones are not fun to pick through. Any good monger or butcher will do this for you.
If you use the tail end, leave that filet slightly larger to get the same weight and note that it will cook faster than the center cut. There is no need to marinade or brine the salmon.
Want To Make Salmon Packets With Vegetables
This grilled salmon in foil recipe can easily be made into individual salmon foil packets with veggies.; Before marinating, slice the raw salmon into individual fillets and make a packet for each person, plan on 1-2 fillets per pouch. Make sure to leave room for some veggies.
Lightly grease the foil, add the salmon fillet, then pour the marinade over top.; Marinate at room temperature for 30 minutes before adding the butter and veggies of choice. You will want to use quick cooking vegetables such zucchini, summer squash, asparagus, or cherry tomatoes. Avoid longer cooking vegetables such as carrots, broccoli or potatoes unless you par-boil or steam them first. Seal up the foil packet and grill per recipe instructions.;
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.
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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 Season Your Salmon
The great thing about BBQ salmon is that its going to taste amazing even with a simple seasoning of salt and pepper. But, if you want to be more creative with your flavorings, you can also try the following savory seasoning combinations that are sure to make your mouth water.
Lemon Salmon: lemon, kosher salt, pepper, butter.
Cilantro Lime Salmon: chopped cilantro, lime, kosher salt, pepper, honey, chopped cloves.
Spicy Sriracha-Glazed Salmon: sriracha, lemon juice, honey.
Soy-Glazed Salmon: soy sauce, honey, mustard, and lemon juice.
Salmon with Homemade Barbecue Sauce: lemon, garlic, brown sugar, soy sauce, water, and olive oil.
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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!
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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Which Type Of Salmon Is Best For Grilling
A typical serving of salmon is 6 to 8 ounces per person. Look for steaks or center-cut, skin-on fillets. Center-cut pieces are thicker and more uniform, so they cook evenly. The skin will hold the fish together and protect it from drying out or sticking to the grill. It’s easy to remove after grilling if you don’t want to eat it.
About This Grilled Salmon Recipe
This Grilled Salmon in Foil is a happy accident.;; I was going to make grilled salmon directly on the grill, but my husband accidently purchased skinless salmon, so I quickly came up with this recipe.; And honestly, I have never sunk my teeth into more tender, moist salmon in my life.; Part of that is the butter bath that drenches the salmon as it cooks, and part of it is the trapped moisture in the foil that makes for the juiciest salmon of your life.
As far as the flavor profile, I was inspired by my Cajun Honey Mustard Chicken with only rave reviews.; There are tons of garlic butter salmon recipes out there, and you certainly make this recipe with my version , but the Cajun Honey Mustard is intoxicating. Its a marriage of paprika, garlic, cayenne forward Cajun seasonings with honey mustard sauce spiked with orange juice and soy sauce.;;Its sweet, tangy, full of flavor and one of the most rewarding recipes of the season.
Lastly, what truly elevates this recipe is that its dotted with cubes of Danish Creamery butter before being sealed and grilled.; The butter melts as the salmon cooks, mingling with marinade and creating a drool worthy decadent, buttery sauce youll want to drink. Spoon this self-made butter sauce over the grilled salmon and drool.
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Steaks Fillets And Other Cuts
In addition to a wide variety of salmon available, there are many different options when it comes to cuts of this versatile fish.
Fillet: A fillet is the meaty part of the fish taken from the side of the salmon. This cut usually has the skin and bones removed, but they may still have some tiny bones.
Steak: A steak is a thick cross-section cut around the fish and across the spine. Usually one-half to one-inch thick steak cuts are available, either with skin or scaled with skin removed.
Supreme Cut: Considered the best and choicest cut of fish, the supreme cut is a slice of fish with all bones removed thats cut on a slant from the fillet.
Butterfly or Cutlet: The side of the fish is sliced from behind the head, around the belly and tapered toward the tail on both sides of the fish keeping the flesh over the tail connected, producing a double fillet.
Whole Fish: When grilling whole salmon, remove the fins, tail and internal organs. Make several angled cuts or slits into the salmon along both sides without cutting all the way through. Salt and season the inside and outside, including the slits on the sides.
Dressed and Pan-Dressed: A dressed fish is a whole fish that has been scaled and gutted of all internal organs. A pan-dressed fish also has its fins, tail and head removed.
How Do I Know Salmon Is Done
Cooked salmon will always go from a vibrant pink color to more of an opaque color when done.Use an instant-read thermometer is key! If Ive told you once, Ive told you a thousand times. It takes the guess work out of is it done or not. This is the thermometer I use, it has a probe and build in USDA doneness temperatures for every protein, including fish. If you dont have that a simple eye test will work flaking the fish with a fork or the skin will pull away from the flesh as well.
Grilled fish is cooked when it is 145°F, but remember youre food will continue to cook once youve pulled it from the grill or oven. Transfer your salmon from the grill when it reaches 125°-130°F, then let it rest for a few minutes and serve! I love to top mine with a juice of fresh lemon juice to brighten up the fish.
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A Simple Salmon Supper
As for accompaniments to the salmon, I admit to being a purist. No honey-mustard marinades or mango salsas allowed when the fish is this good. Instead, I reach for one of these simple garnishes:
- grilled lemon slices
- any flavored butter, like this nettle butter to melt on top
- any herb sauce, like this garlic scape pesto;or chermoula to dollop on top
- a flavorful side dish, such as this roasted potatoes in vinaigrette
And of course, eat every bite with some of that crispy skin!
To make dinner even easier, grill some vegetables tossed with olive oil, salt and pepper. Asparagus, sliced zucchini, eggplant, red peppers, portabella mushrooms, carrots or even lettuce. ;
When wild grilled salmon is on the menu, there isnt much else you need.
Just add some good friends, a chilled bottle of wine and enjoy this easy meal in your own great outdoors. Summer is on.
- 1mediumlemon, sliced
Tips For Salmon Shopping
For delicious results, we highly recommend using steak and fillet cuts for cooking salmon on the grill. Make sure the salmon skin is still on because this effectively prevents the fish from crumbling to pieces or from sticking on the grill. Its not impossible to grill skinless salmon but it is definitely going to take a lot of hard work to keep the fish from falling to pieces, which becomes more challenging when its time to flip.
Additionally, when youre learning how to BBQ salmon, buying your fish from sustainable sources will be kinder for the environment. Ask your fishmonger for in-season and wild-caught options. There are always several varieties of salmon available either fresh or frozen at your local farmers market or grocery store.
Choose from the following types of salmon:
King Salmon : high in fat, rich flavor, and big fish.
Sockeye Salmon : vibrant red color, outstanding flavour, low in fat, leaner meat.
Chum Salmon : smaller in size, lower in fat content, slightly paler flesh.
Steelhead Salmon: pinkish to orange flesh color, affordable option.
Atlantic Salmon: mild in flavor, cheap, farmed.
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Cedar Plank Salmon Recipe
In our cooking classes here at the Weber Grill Restaurant, we have showcased this recipe a number of years, with great success. One of our key tips is that you want to purchase salmon from the freshest of a source as possible.
Look for busy fish markets, or stores that specialize in seafood, so the inventory is constantly being replaced with fresh catch. When cooking this simple recipe, the raw ingredients need to shine.
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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How To Grill Salmon 101
We have been making grilled salmon for years and I have been meaning to sit down and gather all that we have learned into one post for you guys! Here it is! Hope you find it helpful! ;Having grilled salmon for dinner is such a go-to for us. Our kids love it and I always make extra so we have leftovers. ;It can be used in salads, frittatas, etc.! ;So good for you and really so easy!
Tips For Buying And Preparing Sockeye Salmon:
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How To Perfectly Grill Salmon On The Bbq
If you love having backyard barbeques with friends and family, then a meal of grilled salmon should be on your list. Its healthy, nutritious, versatile, and super easy to make!
In this article, well cover everything you need to know about cooking salmon on your Napoleon grill. From the best salmon cuts for grilling, the most creative ways to season your fish, how to get an accurate salmon cooking temperature, to why you should leave the salmon skin on, and more!
Cooking The Salmon Perfectly
The best way to know when salmon is finished cooking is to use a thermometer . The USDA recommends cooking salmon to an internal temperature of 145° F. While that temperature results in a moist, flaky fish, we prefer our fish a little closer to medium125° F.
If you dont have a thermometer, you can still cook salmon perfectly. Pay attention to the color of the fish on the side of the fillet. Youre looking for that translucent pink to turn an opaque white as it creeps up towards the top of the fish. If you gently poke the fish with a fork, it should turn into flaky pieces.
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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:
How Do You Know Its Done
Use a fork to see if the flesh flakes apart easily, but still moist towards the center. The fish should be opaque, and slightly more translucent in the center. Test the thickest part of the salmon with an instant-read thermometer. Depending on the desired doneness, target 125ºF for medium-rare, 140ºF for medium.
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How Long Do You Cook Salmon On The Grill
The salmon cooking time will depend on its thickness. A large, thick piece of salmon, closer to 1 ½ inches thick will take around 15-20 minutes at 400 degrees F. It will require the same time if baking in the oven.
Smaller, thinner, salmon, around 1-inch thick, will take closer to 10-15 minutes at 400 degrees F. Again, it will require the same time if baking in the oven.
Can I Grill Frozen Salmon Steaks
You can purchase frozen salmon steaks for use on the grill, but you cant grill them in their frozen state. Not only can they cause dangerous grill flare-ups as they thaw and drip liquid, but theres also a good chance that they wont cook evenly.
If you do choose to buy frozen salmon steaks, make sure youre buying quality ones. The steaks should be vacuum-sealed to prevent loss of flavor and moisture, keeping them as close to their original state as possible. They should also be brightly colored, just as youd see fresh salmon in the butchers department.
Follow the package instructions for thawing. Usually, you can thaw it in the refrigerator overnight on a plate away from other foods.
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Should You Grill Your Salmon With The Skin On Or Off
Either way works great. Leaving the skin on salmon helps to keep it from breaking apart when grilling directly on the grates. Place the salmon skin-side down on the hot grill, cover and cook undisturbed. Use a spatula to remove the fish from the grill.
For skinless salmon, you can use aluminum foil to form a thin barrier between the fish and the grill. The layer of skin or foil will help keep the fish from sticking and over-cooking.