There are plenty of opportunities to show off your grilling prowess with burgers, sausages, and hot dogs, but we suggest branching out and learning how to grill salmon this year.
There is so much to love about grilled salmon.
Salmon is a meatier fish, which means that it tolerates the higher temperatures of the grill more than the delicate white fish.
It’s also easy to infuse flavor into salmon fillets in different ways (we’ll get to that in a minute).
No matter which flavor you choose, you need to follow the steps down.
Here’s your guide to how to grill perfectly moist and flaky salmon.
1. Choose the right salmon
Ashley Nader, RDN, Founder Get Well by Ashley Noel, suggests trying to find wild-caught salmon, ideally from a local fish market.
Wild salmon steaks tend to like that It has less fat From farm-raised salmon.
Although farm-raised salmon has a slightly higher percentage of heart-healthy omega-3s than wild salmon, it also contains Omega 6 is much moreLess healthy fats.
2. Decide how you will cook it
Specific salmon recipes require some planning.
If you want to cook your salmon on planks, don’t forget to soak them in water for at least an hour before placing the plank on the grill, says Holly Mackie Clark, a culinary specialist at Beachbody.
If you are interested in using wood planks, give a try Salmon Cedar Blanc With Maple Glaze.
If the salmon fillet doesn’t have a skin, and you’re not using a wooden board, use tin foil so you don’t put the fish directly on the grill.
3. Clean the salmon and let it dry
When you’re ready to start preparing your salmon, Nader recommends rinsing it in the sink and patting it to dry completely before marinate or marinate it.
It’s not a step you’ll want to skip, either, if you’re working with salmon with the crust on.
Fillets need to be completely dry to get nice crunchy skin, she says.
4. Cleaning the grill
Scrape off the rotisserie before placing the salmon, even if you are using foil packets.
It’s better to do the work in advance rather than losing the crispy salmon skin or fighting with a can of foil because it sticks to the grill.
5. Flavor your salmon
If you’re going for a marinade, you’ll need to add more prep time.
Nader suggests adding the marinade to the fish and putting it in the fridge for a few hours before grilling.
Her favorite marinade combines coconut acids (a gluten-free soy sauce alternative) and honey to balance out the amino acidity.
But you can also sprinkle salmon with salt and spray with oil, then let it rest at room temperature for 30 minutes before grilling, says Mackie Clark.
This setting helps ensure that the salmon cooks evenly.
6. Preheat and oil the grill
You should set the gas grill to a temperature between 450-500 degrees Fahrenheit for salmon.
If you’re charcoal, let the grill heat up for about 20 minutes before placing the salmon.
Oiling the grill reduces the risk of fish sticking to the fillets.
7. Grill salmon
Finally, this is where the magic happens. If you’re using salmon fillets with the skin on, there’s no need to flip them, says Mackie Clark.
You will need to locate Goldilocks on the grill for best results.
“Choose a spot on the grill an equal distance from the hottest and coolest part of the coals,” she suggests.
You’ll need to flip the fillets over with the skin removed, but this means you’ll have the opportunity to brush a delicious marinade on both sides.
(We love our citrus and spice Grilled salmon with orange dressing recipe.)
The cooking time depends on how thick your fillets are, but you don’t need a timer.
You can also cook it until the filet has broken up with a fork, Nader explains.
8. Let the salmon rest
However you like to cook your fish, McKee-Clark suggests camping it in aluminum foil after removing it from the grill.
The tents help ensure the meat has a chance to rest and ensure an even maturity.
Once you reach a level of maturity that makes you happy, you can add additional flavors.
McKee-Clark likes to use “a mixture of fresh dill and lemon juice, or miso paste, soy sauce, and fresh ginger,” which she adds right before serving.
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