We absolutely love stuffing our stomachs with juicy, meaty patties all-year-long. However, sometimes it’s okay to take a break from the unctuous and comforting dishes and opt for something lighter. One of our favorite entrées on our menu is most definitely the grilled salmon. This summer specialty is one of those dishes that has just a few ingredients but full of flavor. However, the simplest recipes are often the hardest to make.
Before we give you the best and easiest grilled salmon recipe, let’s talk about how to cook fish without getting it stuck to the grill or drying it out completely.
Grilling Salmon the Right Way
Preparing and cooking fish might look intimidating at first glance, but once you get the hang of it, it’s just like cooking any other meat. Filleting salmon can be a tedious task, especially if you want to make a quick meal for dinner. Asking your local fishmonger to do it for you is a better option if you’re not experienced. That being said, fish that’s been filleted just before being thrown on the grill will definitely taste better, so make sure to try your hand at filleting at some point. We suggest practicing on inexpensive fish like Catfish, Red Mullet, or Mackerel.
Follow These Steps to Prepare Your Salmon Perfectly:
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Cut your fillets into portions
Separate thick parts from the thinner ones. The time it takes for grilling salmon fillets depends on the thickness of your cut, so by cutting your fillet into portions, you can remove the thinner parts from the grill earlier than the thicker ones. Avoiding overcooking is key to making a tender and juicy grilled salmon fillet.
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Make sure your grill is clean
Start preheating it while you continue preparing your fillets.
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Remove all the moisture
Take a paper towel and wipe the salmon in order to remove all the moisture from the surface. Moisture will make your salmon stick to the grill which is something we’re trying to avoid.
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Seasoning is done a little bit different than you’re used to
Salt draws even more moisture to the surface, so you either want to salt your salmon at least an hour before and then dry it with a paper towel or just before you put it on the grill. You can also use a seasoning mixture if that’s what you prefer. Don’t forget to massage the salmon with olive oil just before you put it on the grill.
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Brush the grates of the grill
One last step is to take a paper towel drenched in a little bit of oil and brush the grates of the grill. This is one more variable that will prevent the salmon from sticking to the grates.
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Check the temperature and place the salmon on the grill
Cook it for about 3 to 5 minutes, depending on the thickness of your fillet and the temperature of the grill. A good indicator that one side is done is the color. When the flesh turns from translucent pink to opaque white, it’s time to flip your salmon. Take a spatula and gently flip it over. We like leaving the skin on because it tastes absolutely delicious when grilled on high heat. Remove the salmon once the skin is nice and crispy.
Your technique is much more important for this recipe because the ingredients include only 1 – 1 ½ pound of salmon fillet and seasoning. Top it off with some lemon juice or make a simple sauce by mixing lemons and garlic butter in a pan. In our Mediterranean restaurant in Miami, we like serving grilled salmon with a side of mashed potato and Mediterranean sauce (garlic, tomatoes, olives, artichoke, oregano, basil, peppers, marinara, heavy cream).
Want to check out more fantastic cooking recipes? Make sure to give our blog section a look. Can’t be bothered with cooking dinner tonight? Stop by our new restaurant located in downtown Miami and order the best-grilled salmon fillet you’ve ever tasted.
