When it comes to cooking fish, there are several good ways to do so. Grilling is one of the most popular methods and definitely not wrong! If you have ever made grilled salmon before, you probably just used olive oil as a flavorizer and grill brush to coat the pieces.
That’s totally fine, but we will show you how to make your grilled salmon more than that here! We will also include some tips and tricks for keeping the cooked fish nice and flake-free as well.
Making sure your grill is heated properly is an important part of the process. Make sure to cook the meat slightly beyond what temperature it would be raw so that it can finish baking once it is placed onto the barbecue. This way, it does not burn or stick when eating it.
Cooking time varies depending on the thickness and size of the piece of fish being cooked. The timing chart below is only estimates and should help get you close.
Make a mixture of lemon juice and salt
To cook salmon like this, you will need to start with fresh, raw salmon fillets. These can be leftover or new depending on what time you make the grillings!
Once the fish is cooked through, remove it from the fire and drizzle its plate with the mixing liquid that we mentioned before. Let it sit for several minutes so that the flavor may combine.
Coat the salmon with the mixture
The second step in grilling your fish is to coat it with a flavorizing mix or sauce. This gives the meat taste and texture, as well as enhancing the nutritional value!
To make sure the grill cooks properly, you should know how to cook steak. There are several recipes for cooking salmon on the grill that use this technique.
Cook on a hot grill
When cooking salmon on the grill, an important thing to know is how to cook it! The temperature of your grill matter quite a bit when baking or grilling fish. Grills that are hotter can sometimes burn or dry out the outside of the fish faster, which may cause it to taste more like beef than seafood.
Griddles with warm butter can also take longer to cool down, which means there will be some burnt butter left over that you have to either discard or use as spreaders on toast. This could possibly hurt your appetite for the next day!
To prevent this, make sure to bake the fish on a cooler grill. A low-medium heat source is ideal so that the oven time is not too long and the food does not overcook. Also, remember to check the fillet frequently while baking to see if it has flaked away due to drying.
Try different cooking times
When baking or broiling salmon, how long you cook it depends mostly on what kind of grill or oven you have as well as your personal taste in fish. Most recipes call for either warm or cold smoked salmon that is cooked slightly longer than needed to reach temperature because they want it to continue smoking while serving it.
If you like very strong flavors, then start with warmer smoked salmon and rinse under running water to remove some of the smoke flavor. For more delicate tastes, colder smoked salmon is better to begin with and can be eaten without any pre-treatments.
The best way to achieve this is by starting with cold smoked salmon and warming it up in the oven or on the grill.
Use a grill pan
When cooking salmon outside, there are two main ways to do it. One is using a whole fish and cook it either on an oven- or stovetop-broiler. The other way to prepare grilled salmon is in pieces! If you know how to make brats (we recommend the sweet potato version!), then making grilled salmon may be easier for you.
With the first method, if you don’t have an oven that works, you can usually find recipes that call for just putting the broiler bag under the salmon as it cooks. This probably isn’t the best option unless you have a really sturdy broiler bag because the smoke will get inside the bag and ruin your meat.
The second way to cook salmon is by breaking it down into individual pieces. This makes grilling it much more versatile as you don’t need to use the same length of time to achieve done-ness for every piece. You can also mix up what kind of grill you use, like trying oak or hickory skewers to toast up some vegetables.
This article will talk about one of our favorite ways to cook fresh Atlantic salmon: grilled salmon on the grill with olive oil and lemon.
Serve with your favorite veggies
When cooking salmon on the grill, what kind of cook you are really depends on how you like yours. If you like yours very well done, then start it off in the oven first and finish it on the grill.
If you like yours more raw or warm, then start it on the grill and let it cook down under broiler heat for some time before serving it. The best way to determine if it is cooked enough is by trying a small piece — if it flakes easily, it’s good!
Another option is baking it first and then finishing it on the grill. Just remember that baking will not dry out the fish as much so make sure to check it every few minutes otherwise it can overcook and become overly dried and gross.
Try different flavor combinations
When cooking salmon on the grill, what kind of grill you have can make a big difference in how well it cooks. If you like your fish more salty, then lower heat is better!
If you like it lighter or warmer, high heat is needed to achieve that. This article will tell you some great recipes for grilled salmon that include tips for cook time and temperature depending on whether the outside of the fish is crispy or not.
Make a salad to go along with it
While baking or grilling salmon at high temperatures can be wonderful, there are some things you need to know before doing so. If you are not careful, your salmon could taste burnt or have all sorts of strange flavor additives.
Grilling fish at low temperatures is much better than boiling it because that removes moisture, which makes the meat dry out. When cooking fish at higher temperatures, make sure to keep an eye on it to see if it has browned properly.
When roasting or broiling fresh fish like salmon, leave it alone for several minutes after taking it off the grill or oven to allow time to easily handle it.