When it comes to cooking fish, there are several ways to do it. Some people like broiling or grilling them directly over an open flame, while others prefer baking or boiling methods. What’s really important when deciding how to cook your salmon is knowing which temperature you want it!
Fish will continue to cook slightly once it reaches that target temperature. This process is called “cooking carryover.” The longer the meat stays at a higher temperature, the more cooked it gets!
There are three main temperatures at which most foods usually taste their best: raw, warm, and hot. If your food tastes one step warmer than what you intended, then some of the time may be spent tasting and changing the temperature up until it is just right!
This article will talk about some great recipes for grilled salmon that can easily be done in either a gas or charcoal grill. They include tips and tricks such as keeping an eye on the pink color of the flesh to make sure it does not get overcooked.
Brush or rinse the fish
When cooking salmon either broil, grill, fry, or barbecue it! There are two main reasons to choose one method over the others.
The first is taste – clearly each style of cooking will take different lengths of time and use different levels of butter or olive oil to cook the salmon, thus changing how much flavor the finished product has.
The second is texture- grilled, pan fried, and smoked foods both have crispy, crunchy textures that some people prefer over softer ones.
So which is best? It really depends on your preferences. If you like soft, flaky meat then start with boiling or poaching the fish. This article’s bullet point about rinsing the fish can help you do this too!
If you would rather get more crispiness in your food than a soft one, try grilling, smoking, or barbecuing the fish instead.
Choose the right temperature for the grill
When cooking salmon, there are two main things you should be aware of. The first is how to cook it properly so that it tastes good and the second is what temperature your grill should reach before the fish can really taste too burnt.
To make sure your salmon does not taste raw or overly charred, bake it broil style in a pre-heated oven or turner grill until it is cooked all the way through. This takes longer than grilling it directly on the hot surface of the grill!
When baking it in an oven, regulate temperatures according to whether you like your salmon more buttery or crispy. For extra golden brown deliciousness, burn it slightly beyond what would normally be considered cooked.
Use the right oil
When barbecuing salmon, you want to make sure that you have enough olive oil in the recipe to do your fish some justice.
Olive oil has a high smoking temperature which will help cook the salmon more evenly and slowly. If your olive oil is hot when you add it to the grill or pan of salmon, then the oils in the salmon may break down and burn which would not be good. Make sure to let the oil cool down before adding it to the salmon!
There are two main types of olive oil that people use for grilling meat- sunflower oil and extra virgin olive oil (EVOO). Both are great oils, but one may smoke slightly more than the other so we recommend using both in the same ratio as needed.
Try new recipes
When barbecuing salmon, your final product can depend on what kind of grill you have and which seasonings you use. Grilling times will also play an important part in how well it cooks and whether or not people like it!
There are so many different ways to cook fish as a beginner that experimenting with different recipes is the best way to go.
Many recipes include olive oil, salt, and pepper for taste, but some include other flavorings such as chili powder, garlic, and cayenne pepper. These additions give the cooked fish its unique flavor and texture.
Some recipes call for butter or mayonnaise to be mixed into the grilled fish, and this can vary depending on the person eating it. Some love just rice, while others prefer breading the fish first and then cooking it.
Overall, there are lots of great recipes out there for anyone to try.
Use the right marinade
When it comes to barbecuing, there are three main types of sauces that can be applied to the salmon. These include butter, chili, and Asian-inspired or “sweet” toppings. The best way to barbecue salmon depends on which type of sauce you choose to use!
Butter is one of the most common basting liquids used when cooking fish because it helps keep the meat moist. As with any cooked food, making sure your grill is well oiled will help promote good grilled flavor and texture for the salmon.
When roasting fresh salmon, make sure to cook it all the way through before applying the butter baste. This cuts down on potential health concerns such as raw fats or overbaked parts.
Make a dry brine
A dry brine is one of the most important steps in cooking fresh fish like salmon. This process does not contain any liquid or salt- so do not add either during this step!
While there are recipes that call for adding water to create a brine, we will be avoiding those here as it may also include additional ingredients such as vinegar which can potentially cause food contamination.
Instead, use our adapted recipe from The Balanced Cooking Planner to make a dry brine. Simply mix together 1 cup kosher salt, 2 cups coconut sugar, and ½ teaspoon cayenne pepper until combined.
Put the coated salmon in a bowl or container with the dry brine mixture and cover. Let sit at least an hour (best if you leave and come back later in the day) before baking or broiling the fish.
When ready to cook, drain the excess moisture off the fish and then bake or grill it.
Know the difference between smoking and grilling
Grilling is typically defined as cooking food directly over heat, with or without grease, using temperatures of 400–500°F for most foods.
Smoking is an advanced grill technique that does not use direct heat. Rather than adding flavor and taste by mixing charcoal and wood chips, smokers use heated air instead!
A barbecue smoker will have a device called a smoke chamber in which raw meat is placed. This chamber has a source of oxygen and an adjustable vent, both of which help create an internal temperature controlled environment that allows dry-smoking (no water) of the meat.
The oven-like effect of this system creates slow, steady smoking that yields delicious results. Some common recipes include making salmon smoked and then serving it with green beans and roasted shallots.
Cooking time should be the same whether you are baking or smoking the fish.
Use the right heat
When cooking salmon at home, one of the most important things is ensuring that you have enough time to cook it before serving it. Too hot or too cold meat will totally ruin your culinary masterpiece!
Too high temperatures can also cause dryness which would not taste good. The best temperature for grilling salmon is medium-medium warm. A lot of people like to put their grill slightly open so some of the grilled flavor can seep into the fish.
If the skin gets crispy, then that’s okay, but try to keep it tender. If necessary, cover with a piece of parchment paper or use aluminum foil until it is soft. You want to make sure it cooks all the way through and tastes delicious!
And don’t forget to let the cooked salmon rest in the pan for a few minutes before lifting out to ensure easy slicing.