Grilling Salmon Time
So, you know how to grill a steak or some shrimp on the barbecue. But what about salmon? If you’ve already mastered some of the basics, but are struggling with getting the perfect flaky fish into that hot skillet without turning too soggy and overcooked, then this guide is for you! I have a few tips to help get your salmon grilling time started off on the right foot. Once you’ve got that fish on the grill, you want to ensure it’s cooked just right.
From a tender and flaky meat, so moist and delicious in your mouth, to a cooked out piece of fish that is nearly inedible. Grilling salmon gets quite a few people confused. For novice cooks, timing is everything when grilling salmon fillets. So what exactly is the secret to grilling salmon? Well, it’s all about knowing when the cooking process begins and how long it will take. Understanding the grilling salmon time and process will allow you to make it taste amazing every time.
I like to start out with a good brine. Brining your salmon gives it an awesome flavor, keep it moist and tender, and makes for an overall better grilled fish experience. The brine also helps to preserve the fish, so that you don’t get any freezer burn or ice crystals forming in the meat. It also helps add some extra saltiness to the fish if that’s what you’re looking for in your meal.
The brining process makes the fish extremely moist and flavorful. With the brine, the meat is going to be super tender and flaky when it comes off of the grill.
Place your salmon on a well oiled grate (you can place it directly on your BBQ). Then place your fish pieces in an aluminum pan or some sort of deep dish pan to make sure you don’t overcook the fish
How to Make the Best Grilled Salmon
Grilled Salmon Recipes
Here are some of the best Grilled Salmon recipes to try this summer. These recipes are sure to make your mouth water.
- Southwestern Grilled Salmon
- Lemon Pepper Grilled Salmon
- Easy One Pan Balsamic Glazed Salmon
- Bacon Wrapped Stuffed Salmon
- Jalapeno and Lime Grilled Salmon (low carb, keto)
- Grilled Cajun Grouper with Pineapple Salsa
Ingredients For Making Grilling Salmon
1/4 c. kosher salt
1/4 c. brown sugar
2 limes, juiced
1 tbsp paprika (preferably sweet)
Directions: 1 . In a large bowl, whisk together lime juice, 1/2 tsp. sea salt, and black pepper; set aside while preparing salmon
2 . Combine brown sugar, garlic powder, onion powder, paprika (if using spicy paprika add it now), ground ginger and plenty of freshly ground black pepper
3 . Stir in 1/2 c. Greek yogurt and vegetable oil until a smooth paste forms
4 . Line the bottom of an aluminum tray with parchment paper; set aside
5 . Rinse salmon in cold water and lay it flat on a cutting board, skin side down
6 . Pat dry with paper towel to remove excess moisture
7 . Spread yogurt mixture over salmon to completely coat it
- Lay salmon skin side up in prepared tray; cover and refrigerate for at least 6 hours or overnight
- Preheat grill to high heat
- Prepare the grill while salmon brines by cleaning it and oiling it thoroughly
- Remove the salmon from the refrigerator 45 minutes before you begin grilling
- Place the salmon flesh side up on a well oiled hot grill Leave space between each piece of fish
- Grill for 6-8 minutes until the edges begin to brown
- Flip and grill for another 5-7 minutes or until fish is flaky and easily pulls apart
- Remove the salmon to a platter, sprinkle with additional sea salt, squeeze extra lime juice over top, and serve immediately
5 Minutes Cooking time: 15-20 Minutes Ingredients 2 pounds salmon fillets Salt and pepper to taste 1 tablespoon olive oil Method Preheat your grill or skillet on high heat. While the grill or skillet is getting hot, season your salmon. In a small bowl mix together the salt, pepper and oil. Brush this mixture onto both sides of the salmon fillets and then place them on the grill skin side down. Cooking time will vary depending on the thickness of your fillets, but it should take about 5-10 minutes per side.
Salmon is done when you can see that it flakes easily with a fork. Serve warm.
The Best Salmon for Grilling
Salmon is the most popular fish in America, but there are a few varieties of the salmon you need to know about, before you decide on what to grill. I’ve discovered 4 types of salmon that I think are great for grilling and tasting amazing. The first is the wild salmon. Wild salmon is usually caught in Alaska and Canada, and it’s very fresh because they have time to swim long distances while they’re migrating from one place to another.
12 oz, 99 calories, 0 Grams of fat
The second type is the farm raised salmon. This type of fish is usually raised in a controlled environment, providing it with healthier conditions. The third variety is called the keta salmon. Keta salmon is from Alaska and it’s a bit fattier than the other types of salmon out there. It’s also very flavorful and super soft and tender.
4 oz, 415 calories, 4 Grams of fat
And lastly, there is the pink salmon. If you’re looking for a more mild and tender fish, then you should choose the pink salmon. Pink salmon is fattier than the other varieties of salmon, but it’s very tasty.
How long does salmon need to be on the grill?
The salmon should cook for 15 to 20 minutes, depending on how thick the fillet is. It’s always best to do this over high heat, with a grate that’s oiled up. Make sure to not move the salmon around once it’s on the grill, or you might risk it being overcooked. It’s always better to leave it alone and let the fish do its thing.
15 minutes will cook the salmon all the way through, but if you want that perfect flaky texture, then I recommend letting it go for closer to 20 minutes. Grilled salmon isn’t fully cooked until you press it with a fork to see how flaky it is.
How to grill perfect salmon: two simple methods
Method 1: The best way to grill salmon is with the skin side down first. Then when the skin has browned and is crispy, flip it over and cook it on the other side. If your salmon is not quite as thick as I suggested above, then you can turn it half way through grilling time. But be sure to get those pieces of meat very browned with a nice flavor on both sides.
Method 2: Grill the salmon over direct heat, which is much faster than indirect heat. You can ensure that you get a nice sear on both sides for salmon. With a grill that’s slightly higher off the ground, you can also sear it in one direction instead of turning it over.
What grilling material should you use for salmon?
Searing your meat with a little bit of oil is the best choice. Remember, you don’t want to move or flip the fish around, because this will make sure it cooks evenly and doesn’t dry out. You can use any type of grate on your grill, but my favorite is a heavy-duty cast iron griddle that can withstand high heat and temperature fluctuations.