Grilled salmon is one of my favorite things in life!
Not so much for B!
He will eat it… may even enjoy it… he sure doesn’t love it.
BUT… he loves me! So, he grills it up anyway!
If you’re a fan of grilled salmon, you know how expensive it can be at a restaurant. But it’s pretty easy to do yourself at home!
When grilling any fish, whether with gas or charcoal, you have, have to be sure your grates are clean! If not, you can be certain that your fish will stick. And I mean stick! Even go a step further and brush or spray your grill as well. (Be sure to turn off the grill when oiling so as not to set your eyebrows, or the backyard, on fire!)
Now, salmon will emit its own fats during cooking, which kinda looks like mayonnaise is squeezing out, and may look a little “icky”. But don’t worry… its natural!
It only takes 3 – 4 minutes per side for medium rare, but if you like it a little more done, leave it for a another minute or two. You can tell by watching how the salmon tightens up in the middle and the “mayo” dries up, as to how well done it will be. The more opaque the salmon becomes, the more done it is. And of course there is always some carry-over cooking after removing it from the grill. Don’t overcook or it will be dry!
If your filet has skin on it, and you don’t particularly like to eat the skin (or have health concerns), it is easier to remove after grilling than when raw. Plus the skin will help the salmon retain its moisture.
You’ll want to start with the skin side down on the grill. When ready to flip, use a flat metal spatula to gently turn the fish over. At this time, you can use a fork or flat metal tongs to easily pull the skin from the flesh. Once salmon is cooked to your desired degree of doneness, use the spatula to lift to the plate.
Speaking of plating, salmon can be enjoyed in so many ways!
Try it right off the grill, seasoned with a little s&p, lemon, dried dill and a cold beer to wash it down!
Over mixed greens with our refreshing cucumber salsa…
Or dress it up over pasta by drizzling with a lemon butter sauce and topping with our spiced pecans!
I can go on and on!
One way B does enjoy salmon is a little more exotic dish that places the grilled salmon with sauteed veggies in a bowl of ginger broth. Top that off with some fried wonton strips and you are in a whole new world of Delish-Ish-Ness!
So Let’s Grill It!
- 4 (6- to 8-ounce) salmon fillets, skin on
- Salt and pepper
- Granulated Garlic
- Dried Dill
- Olive oil or Spray Oil
- Build a medium-high fire on a clean gas or charcoal grill.
- Spray the salmon filets with a light dusting of oil.
- Season the salmon with salt, pepper, garlic and dill. (Can be marinated or glazed also.)
- Turn off grill and lightly oil the grates. Turn grill back on to desired temp and place the fillets, skin-side up over the fire.
- Cook for about 3 to 4 minutes, depending on the thickness of your filet. Keep an eye on the side of the filet. You will be able to see the flesh firming up as it cooks.
- Gently flip the salmon over and cook 3 to 4 minutes more for medium rare.
We personally like our salmon medium rare. But as said before, if you would like it cooked through, leave it on the grill a little longer. Again, be sure not to overcook, or the salmon will be dry!
Also, be aware that salmon may have pin bones that need to be removed before cooking. To remove them, drape the salmon over a soup bowl. The pin bones will stick out from the center and can be easily removed with a pair of needle-nosed pliers. Grab the bone and pull at an angle to remove. Run your finger along the line where the pin bone was found to ensure you have removed them all!