
Salmon is a great choice for a barbecue, whether you're cooking for a large group or looking for a quick and easy summer meal. It's a robust fish that can withstand the high heat of a barbecue, and the smoky flavour is a perfect match for salmon. But how do you cook it to perfection?
Characteristics | Values |
---|---|
Temperature | Medium-high heat, around 450°F-550°F |
Cooking time | 3 minutes skin side up, 4-6 minutes skin side down, depending on thickness |
Marinade | Oil, garlic, lemon juice, capers, dill, lemon thyme, salt and pepper |
Testing doneness | Internal temperature of 50°C or 120°F, or use a knife to check |
Spatula type | Metal or heatproof |
Sauce | Tartar sauce, Dilly Creme Fraiche Sauce, Easy 3-Minute Blender Hollandaise, Easy Homemade Basil Pesto, Tomato Avocado Salsa |
What You'll Learn
How to choose the best salmon for grilling
When it comes to choosing the best salmon for grilling, there are a few key factors to consider. Firstly, opt for steaks or centre-cut fillets with the skin on. The skin will help hold the fish together, prevent it from drying out, and reduce the chances of it sticking to the grill. It can easily be removed after grilling if you don't want to eat it. Aim for a serving size of 6 to 8 ounces per person.
If you're catering to mild fish fans, a quality farm-raised salmon will have a more mellow flavour. Wild-caught salmon, on the other hand, tends to have a stronger flavour and is leaner due to the extra work the fish have to put in to survive in the wild.
When selecting your salmon, look for firm-fleshed fish. You can also ask your fishmonger for advice on the best cut and variety for grilling.
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How to prepare your grill for cooking salmon
When preparing your grill for cooking salmon, there are several steps to follow to ensure the best results. Firstly, it is important to choose the right type of salmon. Look for steaks or centre-cut, skin-on fillets, as the skin will hold the fish together and protect it from drying out or sticking to the grill. It can easily be removed after grilling if you don't want to eat it.
For your grill, you can use either charcoal or gas. You will also need an inexpensive, flexible fish spatula to easily slip under the salmon while it's cooking. Before grilling, let the salmon come to room temperature for about 20 minutes and pat it dry with a paper towel to speed up the searing process and prevent sticking. If you are using a marinade, which is not necessary but can add flavour and moisture, blot off the excess before placing the salmon on the grill.
To clean your grill, use a brush to remove any food residue from the grates while it is still cold. Then, coat a bunched-up paper towel with olive oil and, using tongs, wipe this onto the grill grates. Be careful not to use too much oil, as this can cause flare-ups and excess smoke.
To heat your grill, create two cooking zones: a hot zone for searing and a lower-heat zone to finish cooking. For a gas grill, set one burner to high and the other to low. If using charcoal, push the hot coals to one side of the grill. Close the lid and preheat for about 15 minutes. This will burn off the oil and make the grill non-stick and very hot, around 500 degrees Fahrenheit.
Tips for Grilling Salmon
Once your grill is prepared, you can begin cooking your salmon. Place the salmon skin-side down on the hot zone and allow it to cook for about 6 to 8 minutes, depending on the thickness. Use your fish spatula to gently flip the salmon and cook for another 2 to 4 minutes on the other side, depending on your desired doneness. Salmon cooks quickly, so be careful not to overcook it. It will be medium-rare when an instant-read thermometer inserted into the thickest part reads 120 degrees Fahrenheit.
To test if the salmon is cooked without a thermometer, slide a small knife into the centre and press it to your lip. If the knife is hot, the salmon is cooked.
Remember to brush your salmon with oil and season with salt and pepper before placing it on the grill. You can also try a marinade with a simple combination of oil, lemon juice, garlic, and herbs.
Happy grilling!
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How to test when salmon is cooked
There are a few ways to test when salmon is cooked. Firstly, you can use a digital probe thermometer to check the internal temperature of the fish. The salmon will be cooked when the internal temperature reaches 50°C or 145°F. If you don't have a thermometer, you can slide a small knife into the centre of the thickest part of the salmon. If you remove the knife and it feels hot, then the salmon is cooked through.
Another way to test is to simply look at the colour of the salmon. As it cooks, it will turn a lighter opaque pink. You can also test by touch—the fish will become more firm as it cooks. Finally, you can test by trying to lift the salmon off the grill. If it comes away from the grill easily, it is likely cooked.
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How to prevent salmon from sticking to the grill
Salmon is a great choice for a barbecue, but it can be a little daunting to cook. Here are some tips to prevent your salmon from sticking to the grill.
Firstly, make sure you are using a salmon fillet with the skin on. The skin provides a layer of protection between the grill and the flesh of the fish, helping to keep it together and prevent it from drying out. It is also easier to remove the skin after grilling if you don't want to eat it.
Before placing the salmon on the grill, lightly rub both sides with a good quality oil, such as grape seed oil or extra virgin olive oil, and season with salt and pepper. Oiling the fish, rather than the grill, helps to prevent sticking and improves the appearance and taste of the fish.
When it comes to cooking, place the salmon skin-side down on the grill first. The skin side will take longer to cook than the flesh side, so this will allow you to adjust the temperature if it is too high or low. It will also give you time to cook the skin to your preferred crispness.
Keep the lid on the grill while cooking to maintain a consistent temperature. After 6-8 minutes, the skin should be crisp and will release naturally from the grill. Then, simply flip the salmon and cook the other side for 2-4 minutes, depending on your desired level of doneness.
If you are using a charcoal grill, be sure to preheat the grill for around 10 minutes after placing the coals. You can test if the grill is hot enough by holding your hand 3-4 inches above the grill grates – if you can hold your hand there for three seconds, it is ready.
Finally, avoid moving the salmon while it is cooking. The fish will release itself from the grill when it is ready, and moving it beforehand risks breaking it.
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How to grill salmon without skin
Preparation
Before grilling salmon without the skin, it is important to note that the cooking process will be more delicate and fiddly, and the fish will be more prone to breaking. To prevent this, you can either wrap the salmon in foil or paper (en papillote) or use a cast-iron skillet on top of the grill. If you don't have a cast-iron skillet, you can cook the salmon on top of something else, such as asparagus, or roll up the fillets and put them on a kebab stick.
Once you've decided on your method, brush or rub the salmon fillets with oil to prevent them from sticking to the grill. You can also season the salmon with salt and pepper, or any other seasoning of your choice.
Cooking
When cooking salmon without skin, it's important to note that it will cook more quickly than salmon with skin, so be extra cautious not to overcook it. The salmon is ready to be flipped when you notice the opaque pink colour has spread halfway up the side of the fillet. This will be about halfway through the cooking time.
To flip the salmon, use a metal or heatproof spatula to quickly flip it over. For larger pieces of salmon, consider using a fish basket, which is a flat metal cage that you can also use to cook other ingredients, such as lemon or fennel, to flavour the fish.
Cook the salmon for another 3-4 minutes or until it reaches an internal temperature of 145°F (63°C) or until the thickest part of the salmon turns opaque and flakes easily.
Serving
Salmon is best served hot and fresh off the grill. You can pair it with a fresh salad, such as avocado salad, cucumber salad, or Panzanella. If you're looking for something starchy, try serving your salmon with potato salad or bulgur wheat.
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Frequently asked questions
For even cooking, let the salmon come to room temperature for 20 minutes before grilling. Set the salmon on a paper towel-lined pan and pat dry. A dry surface speeds up the searing process and prevents sticking. Lightly rub the salmon with olive oil on both sides, and sprinkle with salt and pepper.
To test the doneness of fish, a digital probe thermometer is useful. Check the internal temperature by inserting the probe into the centre of the thickest part of the salmon. The salmon will be perfectly cooked when the internal temperature reaches 50°C.
Salmon is best cooked at a medium-high temperature. A salmon fillet cooked directly on the BBQ grill will require about 3 minutes of cooking time on each side, so 6 minutes in total. An 850g side of salmon will require cooking for about 20 minutes. The BBQ must reach the desired temperature before putting the fish onto the grill.
Brush the salmon with oil to reduce the likelihood of it sticking to the grill. Cooking the salmon skin-side down first will also help prevent sticking.
Some side dish suggestions include roasted garlic mashed potatoes, quinoa salad with pomegranate and herbs, honey-glazed carrots, grilled peach and arugula salad, and lemon herb couscous.