Brush the cooking grate with oil. Place the salmon, skin-side-down (see Note, below), on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets.
Whole salmon gets a spicy Asian treatment, with soy sauce, ginger, hot chili sauce, brown sugar, and lime juice. Bundled up in foil and cooked on the grill, it’s perfect for summer-time get togethers. Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.
May 10, 2018 · Instructions. Meanwhile preheat grill over medium-high heat to about 400 degrees. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
Jun 09, 2015 · How to Grill Salmon. You can also grill salmon fillets and steaks directly on a greased grill rack. If the fillets still have skin, remove it after grilling. To grill salmon on a charcoal grill, place the fish on the grill rack directly over medium coals. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork.
Grilled Salmon with East-West Spice Rub and Orange-Soy Glaze. Don’t remove the skin from the salmon until after you’ve taken it off the grill. The skin protects the flesh from the intense heat, allowing it to cook on just one side. This eliminates having to flip the …
Keep salmon refrigerated until ready to grill. Keep salmon skin intact while grilling. The skin will prevent the salmon from curling up and flaking apart. The skin is easily removed after grilling. Brush salmon and grill grate with a thin coat of cooking oil to prevent sticking on the grill. Oil the grill grate before starting the grill.
Jun 03, 2011 · In this recipe, we grilled a Copper River Salmon that was a little under eight pounds. Wild-caught salmon from Alaska is the “Best Choice”, according to Monterey Bay Aquarium’s Seafood Watch program and the Marine Stewardship Council.