#GRILLING SALMON SKIN#

Grilling salmon adds a hint of char and caramelization that you can't get from cooking it on a plank.Ĭan I make grilled salmon in a grill basket? Planks do take away any chance of the salmon sticking to the grill, but it's a piece of specialty equipment that is only good for one use and you don't need it. For extra insurance, oil the grill grates by rubbing them with a paper towel coated with oil.ĭo I need a wooden plank to grill salmon? First things first, clean those grill grates! Whether you opt to clean them right after grilling or just before, get the grill super hot (with the lid closed) and use a heavy-duty wire brush to dislodge any stubborn charred bits. How do you keep fish from sticking on the grill?Įven seasoned veterans get the jitters when it comes to grilling fish.

#GRILLING SALMON SKIN#

For this recipe you start the salmon skin-side down and cook for about 5 minutes to allow the skin to crisp up some. Then you flip and continue cooking for about 3 minutes more. The result is beautiful, evenly cooked salmon every time! Technically you don't have to, but to get those great sear marks from the grill on both sides you'll want to. If you can't find skin-on fillets, proceed with this recipe, just be sure to coat the salmon in olive oil to guard against sticking. The skin adds an extra layer of fat and flavor and provides a little more insurance against overcooking, because it provides a barrier from the direct heat of the grill. Salmon fillets are the easiest for grilling, because there's basically no prep at all. It gives the fish a fantastic bright, tangy, smoky flavor that works well with its richness. This recipe keeps the ingredient list short and the flavors punchy with a mixture of apple cider vinegar, dijon, and smoked paprika that's brushed onto the salmon. While it doesn't take much to make it taste great (salt and pepper go a long way!), salmon is a fish that can handle bold flavors. Sockeye is considered one of the better varieties for grilling, due in part to its firm texture and rich flavor. Atlantic salmon is almost always farm-raised other common varieties include King, Sockeye, and Coho. Wild-caught salmon tends to be leaner, whereas farm-raised salmon typically has more fat, which can be more forgiving on the grill. The first distinction is wild-caught versus farmed. What kind of salmon is best for grilling?ĭepending on the store, there are a lot of different options when it comes to salmon. But don't worry, follow these no-fail tips and tricks to add grilled salmon to your list of grilling recipes to try this summer! For a totally al fresco feast, grill up some seasonal veggies and grilled potatoes and dinner is served. If your family is already a fan of salmon recipes, they'll love this one, too! Serve alongside the salmon.Grilled salmon is what summer is all about-easy cooking, with little to no clean up! While most folks are comfortable grilling steaks, pork, and chicken, grilling fish can be a little intimidating. While the salmon is cooking, add the coleslaw mix, almonds, sesame sticks or wonton chips and the reserved dressing to a large bowl and toss until well combined. Remove the plank from the grill and serve the salmon from the plank (the fish will slide right off with a metal spatula, leaving the skin behind). Close the lid and cook until the salmon is opaque throughout and large flakes break off when flecked with a fork, 15 to 20 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Place the salmon fillets, skin-side down, on the plank. Close the lid and let the plank heat until you hear it start to crack, about 15 minutes. Meanwhile, place the soaked cedar plank in the center of the preheated grill. Pour the remaining mixture over the salmon and let marinate in the refrigerator for 15 minutes.

Reserve 1/4 cup for the salad dressing and set aside. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Mix the rice wine vinegar, maple syrup, soy sauce, ginger and garlic in a medium bowl. Soak a cedar grill plank in water for at least 1 hour and up to 4 hours.