Salmon Grilled to Perfection
Salmon is one of the most universally loved fish, both satisfying and healthful (remember your omega 3’s!). While there are countless recipes, the following quick grilling recipe using a relatively high temperature creates a crispy, savory outer crust on the top of the filet. Finishing the fillet topped with a pat of butter in a low oven kicks it into high gear and for those who prefer a firmer texture, further cooks the fillet.
Note: As with all fish, the key is to not overcook. Salmon - especially filets - lose moisture quickly if left on the grill too long. Cooking the filet with the skin still on will also result in a moister grilled filet.
Using wood chips in your grill for smoking – specifically alder wood enhances the fish’s flavor. The wood smoke imbues the fish with a subtle, almost earthy hint of sweetness and does not overpower the fish as hickory or mesquite tend to. Alternatives to alder wood include stonefruit woods (almond, apricot, peach, but not cherry).
A classic, satisfying dish
Shopping for salmon
For superior flavor and texture, choose quality king (Chinook) or Atlantic salmon filets if available (steelhead can also be very good – avoid pink & chum salmon which are inherently less flavorful & moist after grilling); whether you choose wild caught or farmed, buy whatever your budget can afford. · Figure a 6-8 oz. (.375-.500 / pound) portion per serving. Choose a shiny filet with significant white striping; choose a portion from the thicker “head” end of the filet for more striping and flavor. The white striping contains the most healthful omega-3 fatty acids and when cooked properly offers the flavorful, moist salmon experience we’re looking for.
Servings: 4
Prep time: 25-30 minutes; cooking
time: generally 4-5 minutes + 5-10 mins in a very low oven (170-180°F).
NOTE: Be ready
with side dishes ahead of time; the fish fillets cook very quickly. Ingredients – § 2 lbs Fresh salmon filet, skin on § Fish grilling seasoning § Olive oil or butter spray § Several pats of butter for post-grilling Grill Preparation & Equipment – § Gas BBQ if avail. § ½
C wood chips, moistened, placed in a
metal fire-proof container – alder wood preferred; a few hickory or mesquite chips
may be added § 2 or 3-pronged, long-tined fork for turning
fish § Metal long handled spatula for removing
fish from grill to oven-proof platter. Preparation &
Grilling Instructions – Ø Take fish out of fridge ~25-30 minutes before
cooking. Ø Place the filet on a cutting board; cut the
belly flap off (generally 1-1½” wide) and place on sprayed platter, skin-side
down.
Cut remainder of filet portions & place on pre-grilling platter, again skin-side down.
(Notice significant. white striping)
Belly flap cut (flap grills up nice & crispy)
Salmon portioned out.
Sprinkle filet portions liberally with fish grilling seasoning. Filet portions should show the seasoning but are not overloaded. Lightly spray top & sides of each filet. Cover lightly with plastic wrap & let sit on counter while the grill is warming up; seasoning will have time to permeate into fish. Seasoned & sprayed
Covered in plastic wrap for 10-30 minutes - ready for the grill