Grilling Salmon

Discussion in 'Grilling Tips' started by mofo, Aug 4, 2009.

  1. mofo

    mofo Meat Mopper

    I'm looking for some fail safe instructions on grilling salmon for the first time. In particular, how hot, keep skin side down? and how to prepare for the grill.

  2. wutang

    wutang Smoking Fanatic OTBS Member

    This is some salmon I grilled just the other day. I put a small amount of butter and drizzled a small amount of honey over the salmon. Then sprinkled a little black pepper and garlic salt. I used a grill basket so I could flip it easily.
  3. scubadoo97

    scubadoo97 Smoking Fanatic

    When I do salmon on the grill I start with portion sizes cuts. I first grill the flesh side a short time and flip and finish on the skin side. Usually the skin is pretty burnt and the flesh lifts off the skin in full. It's a good idea to give the salmon a good coat of oil before hitting the grill and make sure your grates are clean and oiled as well.
  4. mofo

    mofo Meat Mopper

    Do you use high heat, medium heat or low heat. I'll be using my Weber E310 gasser.
  5. wutang

    wutang Smoking Fanatic OTBS Member

    I used a chimney full of RO lump and tossed in a couple pecan chunks spread out over half of the grill. I grilled the fish for about 5 min. per side then moved it to the "cooler" side until it was finished.

    So I guess high heat in the beginning and medium heat til finished.
  6. I grill salmon with high heat, over 500*. The fish and the grate get oiled. It goes on meat side down first. The rule of thum for fish fillets or steaks is about 10 minutes per inch of thickness, collectively, with high heat. Give the top side a extra minute or so to release from the grate before attempting to flip it. Its a good idea not to use a new grate for fish the grate needs to be well seasoned and well maintained.
  7. fishawn

    fishawn Smoking Fanatic

    I use a Weber gasser (Silver-C) and turn the center burner off & the front & rear burners on Medium. Make a "boat" out of a double layer of aluminum foil to fit the fish. Then onto the fish goes: Johnny's seasoning (all purpose seasoning), fresh garlic out of a press, brown sugar & dill. Unlike a lot of people, I (We/Family) prefer Salmon cooked until the meat flakes apart, probably what you would consider close to "Medium" in terms of being done. The skin will stick to the foil & separate from the meat when cooked which makes for easy serving. I learned this from a good friends dad & have been cooking it this way for about 25 years.
  8. mofo

    mofo Meat Mopper

    Thanks all. I might give it a go this weekend. I have a chip box I use in my grill. What wood would go good with salmon? I think I have pecan, apple, cherry, hickory, and mesquite.
  9. fishawn

    fishawn Smoking Fanatic

    I personally, would not use Mesquite. Alder is by far the most popular wood for "smoking" salmon around here & The Natives bake or cook them on open fires made of Alder.
  10. von

    von Newbie

    Plank it.

    Soak a cedar plank an hour+, then put a salmon fillet on it. Wouldn't hurt to put some oil down underneath it.

    On top, slather with dijon mustard and sprinkle with brown sugar. Cook until it's done.

    Simple, easy, delicious and impressive. People will think you did far more work than you actually did.
  11. I have about 40 pounds of Salmon in my freezer from a recent fishing trip and have been grilling it up like crazy. I use three of the methods above.

    Cedar Plank, soak for an hour, put plank on grill medium high heat, when plank starts smoking put salmon skin down on till done.

    High heat, oiled grates, salmon meat side down for two minutes, flip reduce heat to medium, and grill till done.

    Fish basket on medium heat 4-5 minutes each side.

    I usually use a little S&P or lemon pepper, slice some lemons and oranges and lay them across my Salmon. Sometimes I will sprinkle with a little bit of dill.
  12. walle

    walle Smoking Fanatic OTBS Member

    In addition to the above, try rubbing the fillet with a couple of shakes of soy sauce - really cuts down on the "fishy" taste inherant to older/frozen cuts. This tip came from a dock boss at Queens Island, BC - really works with no over powering salty or soy taste.
    To be used for those of you have guests that love fish as long as it doesn't taste like fish!
  13. mofo

    mofo Meat Mopper

    Can Cedar Planks be used more than once?
  14. I generally use them 2-3 times. I think the ones I am using are about 1/2 inch thick.

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