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.
Tips On Buying And Using Salmon
- Try to use your salmon the same day you buy it, if you can! It just tastes so much better.
- Use fresh salmon if you can as well.
- If you cant use your salmon within a day or two, I would recommend freezing your salmon. ;Freeze in an airtight container for up to 3 months.
- If using frozen salmon, allow to thaw overnight in the refrigerator before use.
- I usually try and buy salmon that is not much more than 1 inch thick at its thickest point.
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Grilled Salmon = Easy Grilling
When it comes to grilling, salmon is one of the quickest and easiest proteins to grill as long as you follow a few simple steps.
Our grilled salmon recipe is made flavored with the basics so that you can serve your salmon in many different ways. Try eating it next to your favorite grilled veggies, in a rice bowl, or in a breakfast scramble!
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Cooking On The Stovetop
Cooking salmon on the stovetop is the ultimate in ease: if you dont want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if youre looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.
Sautéing salmon means to cook it quickly in a little fat over fairly high heat. The method is easy and fast, and it works best for fillets, making it a great way to get a delicious weeknight dinner on the table.
Heres how to do it:
In a nonstick skillet, melt about 1 tablespoon butter over medium high heat and cook until foam subsides and turns deep gold in color, about 3 minutes.
Season the fillet with salt and pepper and add to pan, skin side up. Cook without turning for about 6 minutes, until fish turns deep brown. Flip the fish and cook until done to taste, 2 to 4 minutes longer.
The 3 Keys To The Best Grilled Salmon
Grilling theories: There are a few theories for the best way to grill salmon. Skin side up first, skin side down first, cooked on aluminum foil, cedar planks, etc. The theory to start grilling skin side up, then flip it to finish cooking does work pretty well. However, the skin doesnt have the chance to get crispy this way, so its not the winner in my book.
The best way to grill salmon is skin-side down all the way through. There are a few reasons for this.
Reasons skin side down all the way is the best:
- Crispy salmon skin. Isnt that reason enough? The skin gets super crispy and the skin is the best part.
- The skin protects the salmon while the closed grill acts like an oven to delicately and evenly cook the filets.
- You dont have to flip it. Just place it on the grill, close the lid and wait for perfection. Not only is this more hands-off, but it keeps the fish intact.;
- Grilling the flesh side on a hot grill can make it slightly tough and dried out if left too long.
- Its easier not to overcook the salmon when just the skin is in direct contact with the heat.;
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How To Make The Best Grilled Salmon
Follow these easy grilling tips for THE BEST, easy grilled salmon recipe thats about to become your new favorite healthy summertime dinner.
This recipe is brought to you by Weber Grills
There may not be another summertime recipe that hits our grill more often than this one, and that alone has made my husband the master of his domaine: cooking salmon on the grill.
My main man GDawg has years of experience perfecting the recipe for grilling a simple, bare-bones salmon. Although to be honest, it isnt as much a recipe as it is method. Either which way, this salmon truly is the best because its easy, fast, healthy and flavorful.
No matter what skill level of griller you claim to be, my mans tips make it easy to take command of the charcoal and serve up a moist and silky salmon dinner that wont turn chalky and overcooked or leave half your fillet stuck to the grill.
Heres how he does it.
Essential Tools We Recommend
For starters, youll need to decide the right type of grill for your cooking stylegas or charcoal. You cant go wrong with the Napoleon 18-inch Charcoal Kettle grill if cooking over briquettes or lump charcoal is in your future. If you decided to go for gas grills, look to the Weber Spirit II E-310. Short on patio space? Go portable with the Weber Q 1200 portable gas grill.
Its also helpful to have a thin, long-handled spatula and a pair of long grill tongs for greasing the grill grates.
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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!
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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How To Prevent Sticking And Falling Apart
The grill should be preheated to high heat, have clean grates, and you should apply oil to the grates before adding the fish. This will help create a nonstick surface. Make sure the surface of the salmon is dry before adding the seasonings and brush oil on both sides for extra insurance.
The key is to not move the fish once youve placed it on the hot grill grate. A crust should form, creating the characteristic dark char, and that is when the fish will naturally release from the grates. I find that the fish needs to be about 70% done cooking before you flip the salmon. If needed, carefully use a spatula to help unstick any stubborn areas when attempting to turn over.
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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How To Make Pan Seared Salmon
Begin by seasoning the salmon with salt and a few grinds of pepper. Dont skimp on the salt!
Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to fiddle with the fillets as they cook. Letting the fish sear untouched in hot oil creates that lovely, flavorful, golden crust that makes this dish restaurant-worthy.
Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.
Transfer to a platter and serve. Enjoy!
Fall In Love With Grilled Salmon
Salmon is one of our favorite proteins to grill all summer long because its:
- Fast & easy. Youll have flavorful grilled salmon in under 30 minutes with just a few super simple steps. Dinner win!
- Delicious. There are so many different ways to season and flavor salmon that youre guaranteed to never get bored. Have fun experimenting!
- Packed with nutrition. We love having salmon for lunches and dinners and get excited that Sidney loves it, too, because its packed with lean protein, healthy fats and omega-3s. Amazing for growing kiddos and adults!
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Key Temperatures For Grilled Salmon
The ideal cooked internal temperature for salmon is between 120 and 130 degrees Fahrenheit. Why the big range? Thats because just like a steak, it depends on your preference of texture and it also depends on the type of salmon you are cooking. Certain types of wild salmon are much better cooked to just 120° F.
While the USDA recommends a minimum internal temperature of 145° F to be safe, this is overcooked in my opinion. The perfect temperature is 125° F.
Finished internal temperature:;Medium-Rare: 120 to 125° FMedium: 125 to 130° FUSDA recommends: 145° F Grill temperature: medium. Not too high or the salmon will overcook on the outside before the inside cooks. Too low and the skin wont get crispy and you will miss out on extra flavors.
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.
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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.
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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Tips On How To Grill Salmon Skin Side Down
Grilled salmon is simple and fast. There are a few key tips that you should know when you are grilling salmon so that it doesnt stick to the grates, fall apart or become overcooked.
Allow for your salmon to rest on the counter for 10-15 minutes before you grill it. Also, check and make sure that it is still fresh before you go through all of the trouble of grilling it. You can read up on how to tell if salmon has gone bad here.
One of the most important tips is to cook with the skin side down. And second, knowing when your salmon is done. Read this post on how to tell when salmon is cooked.
You get a different flavor profile when you grill salmon rather than baking it or pan-searing it. When cooking with the skin on your salmon, nothing crisps up that skin better than grilling it.
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!
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How To Make Grilling Salmon
- You can start by making the sauce. That is by putting brown sugar, butter, olive oil, honey, soy sauce, and chopped garlic in a bowl, stir using a spoon.
- After that keep 8 salmon fillets on a shallow plate, pour the sauce that has been made, cover with plastic, and store in the refrigerator for 30 minutes.
- Prepare the embers, let the salmon rest for 10 minutes before baking, and separate from the sauce.
- To grill, it places the salmon with the skin facing down on the grill. bake for 10 minutes over medium heat while smeared with seasoning until easily peeled with a fork, discarding the remaining seasoning.
Grilling Salmon On Foil
You can totally grill salmon on foil and there are benefits. However, one of the reasons for cooking on the grill is the flavor that comes from the flame. The main benefit of cooking on foil is how easy it is to place it on the grill and remove it all without having to turn it or get any dishes dirty.
Place the salmon filet on aluminum foil that you have created a rim around. Drizzle the fish with olive oil, season with salt & pepper and leave it skin-side down. Place directly on the hot grill and cook on the skin side until it reaches the desired internal temperature. Remove the salmon and foil from the grill and place directly on a serving platter.;
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