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Ingredients
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Salmon portions, skin still intact
Vegetable Oil
Kosher Salt
Freshly Cracked Black Pepper
Directions
Step 1
Begin by pre-heating your grill to medium high heat or about 550°F at the GrillGrate surface. Make sure the tops of the GrillGrates rails are free from debris. Scrape clean as necessary.
Step 2
Rub the salmon down with oil and season with salt and black pepper- flesh side only.
Step 3
Place the salmon pieces flesh side down onto your hot GrillGrates.
Step 4
Allow to grill for 3-5 minutes before giving the salmon a lift and twist. The lift and 45 degree twist will give you salmon beautiful crosshatch grill marks.
Step 5
After another 3 minutes you can now flip the fish so it is skin side down. At this point you may want to drizzle something over the fish to add flavor. Lemon juice works well as does soy sauce. There are many pre-made marinades you can buy at the grocery store that will ad a zing to your fish. Be careful to avoid any store bought marinades or dressings that have a high sugar content. They will make a mess on your GrillGrates and potentially cause the fish to stick to the grill surface. We have used a teriyaki marinade as well as ginger-miso dressing that both had tremendous results.
Step 6
Allow to grill about 4 minutes or until the internal temperature hits about 140-145°F.
Step 7
Tried the salmon last night, came out perfect. I’ve never been able to get a result like this on a grill before…crisp skin, nicely browned on top and, best of of all, it did not stick to the grates and did not break apart.
Tried the salmon last night, came out perfect. I’ve never been able to get a result like this on a grill before…crisp skin, nicely browned on top and, best of of all, it did not stick to the grates and did not break apart.
On a gas grill, should you keep the lid up or down? Thanks.
Always lid down on gas grills – even with steaks!
I cook almost everything with the lid up. My gas grill gets too hot, even on the lowest setting.
Hey Mike,
I just sent you an email.
-Emily
On a gas grill, should you keep the lid up or down? Thanks.
Always lid down on gas grills – even with steaks!
I cook almost everything with the lid up. My gas grill gets too hot, even on the lowest setting.
Hey Mike,
I just sent you an email.
-Emily
Salmon is overdone at 145°. This works, but shorten the cooking times. Alternately, for crispy skin, start skin side down. Crispy salmon skin is wonderful!
Thanks for your input. We have to follow FDA guidelines when it comes to recommended temperatures.
Salmon is overdone at 145°. This works, but shorten the cooking times. Alternately, for crispy skin, start skin side down. Crispy salmon skin is wonderful!
Thanks for your input. We have to follow FDA guidelines when it comes to recommended temperatures.