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I’m concerned about the skin up first when cooking I see what you are saying about the skin making to easier to pick up, but I’ve more often skin side down first makes it easy to flip and stay together. How well does it release your way?
Hi Herb, if the grill is hot enough, and oiled right before putting down the salmon, you should have no problem.
My husband was skeptical but ended up loving this meal! I used the basic marinade (delicious), and the grilling technique worked perfectly.
Thank you!!! This is simple with fantastic results.
This method for grilling is perfect. I haven’t tried her marinade, but the grilling instructions are the best I’ve seen, and I’ve been grilling salmon for decades. Thanks!
Thank you Stacey!
Wonderful! Didn’t need any tartar sauce for this salmon and hubby usually uses a lot. Used the basic teriyaki marinade. YUM!!!
This is a great recipe with a slight adjustment or two. Alaskans grill salmon skin down first with lid down. 500 degrees. After 3 to 4 minutes cooking with the lid down, slide your spatula between the skin and the filet and flip it over back on the skin. Drizzle more marinade on top and cook another three to four minutes. Slide the cooked filet off the skin and enjoy (I like jasmine rice for this one). For a weird old Alaskan thing, I sprinkle my favorite seasoning on the top (un-blackened) side and flip and cook for 5 more minutes to create amazing “salmon skin chips.” Really! It’s awesome!
The whole last part was the remaining skin only :)
I love Grilled Salmon! Thanks Elise, for sharing something that I adore!
You’re welcome Serena, I’m so glad you like it!
Elise, Finally a person and recipe that knows how to grill a salmon fillet. I lived in Alaska for 30 years so I’ve grilled literally hundreds of salmon fillets. Most recipes I’ve seen talk about grilling for 6 to 8 minutes per side which almost always leaves you with dry salmon unless you’re cooking a King Salmon fillet that’s 2 inches thick. I particularly like the part about err to undercook as once it’s over cooked all you can do is make sandwich spread. As for my favorite recipe I just make a simple garlic butter and baste the fillets a few times while cooking, just have to watch for flare-ups.
Honey, Soy sauce and a nip of lemon. Mix together and marinade. Perfect
I grill my salmon on stove top in a cast iron skillet with grill marks on The bottom. Add a little canola oil and butter and season salt and ground blk pepper. It’s good and simple
What do you do if your salmon is getting burned?
Hi Serena, just turn down the heat if you are cooking on the stovetop. If you are cooking on the grill, lower the heat if it is a gas grill. If a charcoal grill, make sure you have arranged your grill so that there is a cooler side so you can always flip the salmon over and finish it on the cooler side of the grill. If the grill is so hot it is burning the salmon, next time, don’t pile the charcoal as high in the grill; leave more room between the coals and the grill grates.
Rub with a little lemon juice, then Catalina dressing, & fresh chopped basil, broil 12 to 15 mins.
This is the recipe to try if you’re not too familiar with grilling fish and or don’t have a “fish basket” to flip… don’t need one , at least for the salmon.
I used soy, garlic powder and lemon juice. And of course olive oil although coconut oil would be great also for more of an island taste.
Thumbs up, Juicy and tasty..tried it twice just to make sure …heehee
I just made this with the baking sheet since I didn’t have a pan large enough and it was AMAZING! My husband isn’t into seafood and even he was raving about it. Plus I like simple recipes and I don’t like my salmon sweet.
My marinades consist of two main ingredients…olive oil and lime or lemon. I throw in a bit of herb or red wine.
I simply rub olive oil on the salmon filet, shake on some seasoning salt and grill it skin side down first, just like this recipe does. I give it a little grind of black pepper on the plate.
Tom, the recipe calls for skin side up, flesh side down first, then flipped. This makes all the difference and this is how the natives cook salmon up here in the northwest.
Cooking it first flesh side down, you actually hold in the moisture. It works and its the only way I look it now.
Its also fun to put alder in a first and cook it over grates the same way. amazing.
I thought she started off with skin side up
I don’t really worry about grill marks. I get my salmon from Little Fish Company at the Sacramento Farmer’s Market on
Sundays and it is incredible. I just grill it skin side down, which provides a little tray for the fish. Then, when it’s done, I use a spatula to take the fish off, leaving the skin on the grill. Once it’s cold, it just peels off the grill.
Great recipe. I love it.
My favorite way to cook/grill salmon is using a cedar plank. Soak plank for 30 min or so, place salmon on top of plank, sprinkle with favorite brand of cajun seasoning, cook med heat for about 20 min. It is delicious. I find that while using the cedar plank infuses an nice flavor it has the added perk of not having to flip the fish!
Hi thanks for this. I like to grill my salmon, & most fish, on a bed of sliced lemons to add flavour & stop it sticking to the grill.
Great recipes. My favorite grilled salmon is adapted from an old Cooks Illustrated recipe. In a blender, pulse together 1/2 cup Apricot preserves (Bonne Maman is the best!), 2 cloves minced garlic, 2 chopped scallions, 1/2 cup cilantro leaves and fine stalks, 1 teaspoon lime zest and 1/4 teaspoon red pepper flakes (or more to taste!). Put the blended mix into a small pan and bubble over a low heat for 2-3 mins. Remove about 1/4 cup from the pan, and use to coat the seasoned (salt and pepper sprinkle) salmon fillets. You can remove the skin if you like to get more sauce to the fish, because the next step will ensure that the salmon behaves itself on the grill! Add 2 tablespoons butter to the remaining pan sauce, and leave on a very low heat.
Now this is the genius part – make a little boat/tray out of NONSTICK foil for each fillet. Vons stocks this foil, made by Reynolds, and it is just brilliant. Cook the salmon in the nonstick foil trays/boats, as Elise describes above. Brush with the buttered sauce after turning. Thanks to the nonstick foil, you can turn the fish easily without it sticking or disintegrating, and the foil conducts heat so well, that you can still get grill marks. Meanwhile the foil stops your grill from getting all sticky and black. Serve with more sauce, either poured over, or on the side. Incredibly delicious and easy cleanup too!
That is brilliant Dawn, thank you for sharing this tip! I love stick-free aluminum foil, especially find it useful in baking.
I hasten to add that the non-stick foil was Cooks Illustrated’s idea, not mine! :)
I use a marinade of lime and tequila. Tastes delicious.
Did this and it’s awesome!