How to Grill Salmon?
Home-grilled salmon can be a great dish to try when you want to step out of your comfort zone, especially as a cook, but it can also catch you off guard if you’re used to grilling normal meat. The differences can be subtle, but knowing how to grill salmon is the first step towards producing delicious, low-cholesterol meals like a natural!
We at Product Expert can help you get started with a few quick tips on how to grill salmon properly! Whether you’re cooking for yourself or grilling up a huge meal for the whole family, our recommendations should help you create the perfect dish time and time again without having to rely on fancy gimmicks or expensive equipment – you just need the normal tools that almost every kitchen should have.
Related; Electric Grill Review.
The first step to cooking any kind of fish is to gently rinse out the meat and pull out any obvious bones you can see – if the meat has already had its bones removed, you can obviously skip this step, but it’s good to wash it anyway just in case. Don’t worry about removing any skin, though – in most cases, it doesn’t make much of a difference to the taste and quality of the cooked meal, so don’t stress over it too much!
If you still want to clear off the skin before grilling, you can use a dash of salt to make it easier to grip the fish, letting you easily cut it off with a sharp knife or strip it off with a fork. Having it off will make the salmon dry out faster and reduces how much oil might be left in it, so it generally comes down to your personal preference.
Once it’s clean and bone-free, get a paper towel or soft brush and sweep some oil over the grill surface. This makes sure the salmon won’t stick to it as it cooks, something that a lot of novice cooks forget about! It might be a good idea to cut your salmon down into smaller chunks if it’s a big slab of meat since this makes it much easier to grill.
Once you’re about ready to start the grilling process, preheat your gas, electric or infrared grill to your preferred temperature: this will give the salmon time to heat up to room temperature if you’ve had it frozen, and you can use the downtime to add salt and seasonings or spices of your choice.
Grilling the Salmon
Unlike most types of ‘regular’ meat, fish doesn’t really have different levels of doneness: it’s either uncooked, cooked or overcooked, and the lines between them are thinner than you might expect. You need to put a lot more focus on hitting the ‘sweet spot’ between raw and burnt. Most professionals recommend heating the grill to about 60-70°C (roughly 150-160°F).
Higher heats can put you at a higher risk of accidentally overcooking the fish but can also replicate a smoky flavor that you might find in restaurants, so you should try to find a balance between the two if you’re wanting that little extra zing of smoke. Place it on the grill with the skin side (if it has one) downwards at an angle that’s easy to remember – this is important for getting the best-looking end result.
After a couple of minutes, turn it by 90 degrees so that the grill surface burns a cross pattern into it, then flip to over after about four minutes to cook the other side for an additional four minutes. Before you take it off the grill completely, make sure you check for doneness – the easiest way is to pierce or cut it with a sharp knife or other utensil and see if it’s been cooking properly all the way through, rather than just on the outermost layer.
Thicker pieces of salmon may take a bit longer to cook, so don’t be afraid to leave it on the grill for a few more minutes if it still seems too pink. When you think the salmon’s done, and you’ve checked to see if it looks safe to eat, take it off the grill and move it to a plate, platter or another clean surface so that you can cut it up and serve it.
You can also use a George Foreman grill to cook salmon – just make sure to use foil.
Serving the Salmon
The process of serving grilled salmon is almost as important as making it, and it can make or break your finished meal depending on how well you do it. Some people prefer to serve it in the skin it was grilled with, which can make it seem oily but provides a natural ‘plate’ for it to rest on. Salmon skin is perfectly safe to eat but has a different texture that not everybody will enjoy, especially if it’s still attached to the meat rather than laid out below it.
If you want to remove the skin post-grilling, you won’t need to do anything that difficult – simply get a good grip on it and slice it off with a knife like you would before grilling it.
With those tips out of the way, Product Expert have one final recommendation for you: practice! Get out there and try to grill some salmon of your own, get used to the timings and prep work you need to do, and start putting your new knowledge to good use by creating excellent salmon-based meals for you and your family to enjoy!