Salmon is one of the most versatile proteins out there, and it's one of the most popular fish for any season for a few good reasons:it's plentiful, it's delicious, and it's very easy to prepare. Sure, you can always just cook it in the oven on a griddle or cook it on the stovetop, but if you really want to maximize the salmon's potential, the best way is to bake it on a grill. There's something about those grill marks and the slightly crispy crust it develops that makes grilled salmon irresistible. But if you've never grilled salmon (or failed at previous attempts), we understand it can be a little intimidating, even if it's easy enough. Here's a step-by-step guide to the perfect grilled salmon.
Choose steaks or fillets Both steaks (cut crosswise over the fish) and fillets (cut lengthwise) are equally ideal for the grill. However, we prefer fillets, which are tastier than steaks and easier to eat.
Buy wild-caught salmon
Wild-caught salmon is tastier and easier to prepare than farmed salmon. It's a bit more expensive, but trust us, it's worth it.
Cut it into individual portions
It is much easier to grill individual portions of salmon than large slices; the bigger the piece is, the harder it will be to flip. Before you start, make sure the salmon is portioned in portions of approximately 120 grams.
Make sure to leave the skin on
Leaving the skin on will help keep the salmon whole while grilling. If you don't like the skin, remove it after it's done.
Dab the salmon dry
If the salmon gets wet on the grill, it will create steam that you don't want. This applies to any meat you grill, especially chicken.
Rub the salmon with oil
This ensures that the salmon does not stick to the grill and ensures that the end result is nice and crispy.
Salt to taste
Make sure it's kosher salt you're using; it helps prevent sticking and is also the best salt for cooking in general.
Clean the grill and grease it with oil
A clean, well-oiled grill is the best defense against anything that sticks to it.
Heat grill to medium-high
Give the grill enough time to reach the ideal temperature.
Place the salmon on the grill with the skin side up
Make sure the fillets are not touching each other on the grill and place on top with the skinless side.
Don't touch it
Just like when you grill steak, you definitely want to leave the salmon alone for a few minutes; if you sit on it, it will definitely stick.
Use a large metal spatula
Have a large metal spatula and pliers handy; they'll be your best friends when it's time to flip, and they're must-have grilling tools.
Know when to turn around
A well-oiled, well-heated grill releases the meat when it's done; be patient and try not to force the salmon off the grill or it will fall apart. After about four or five minutes (depending on how cooked you want your salmon), gently slide the spatula under each piece (using tongs if necessary) and flip.
Watch out for white beads
If you notice small white beads forming on the salmon, it means it is starting to overcook. By the way, it is a completely harmless protein called albumin.
Remove from grill
After a few more minutes on the skin side, slide the tongs back under the fish and remove each piece from the grill. Six minutes in total (for an inch thick fillet) should be perfect for medium-rare (about 125 degrees); if you prefer your salmon well done, let it grill for about 10 minutes in total, or until it reaches 145 degrees.
Let it rest
Like any piece of meat that has just finished cooking, it needs a few minutes of rest to allow the temperature to even out and allow the juices to settle.
