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Grilled Side of Wild Salmon

Grilled Side of Wild Salmon


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Ingredients

  • 3 tablespoons extra-virgin olive oil plus more for brushing and drizzling
  • 1 4-pound wild salmon fillet, skin on, pin bones removed
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Build a medium-hot fire on 1 side of a charcoal grill, or preheat a gas grill (if using a 2-burner grill, light 1 burner on high; if using a 3-burner grill, leave center burner off and heat other 2 burners on high).

  • Brush a rimless baking sheet with oil. Place fish, skin side down, on sheet. Rub flesh side of salmon with 3 Tbsp. oil and season generously with salt and pepper.

  • Brush grill rack with oil. Slide fish off sheet and onto grill rack over indirect heat. Cover; cook until salmon is just cooked through and just opaque in the center, about 20 minutes. (To test doneness, slide a paring knife into the center of the salmon, remove, and carefully press the knife to your lower lip. If it's very warm, the fish is done.)

  • Holding baking sheet with oven mitts, slide under salmon; use another thin rimless baking sheet or a very large spatula to gently push fish onto first sheet. Transfer fish to a platter. Drizzle with oil; season with salt and pepper. Serve with lemon halves for squeezing over.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

One serving contains: Calories (kcal) 370 Fat (g) 20 Saturated Fat (g) 3 Cholesterol (mg) 125 Carbohydrates (g) 2 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 45 Sodium (mg) 160Reviews Section

The Simplest Way to Make Crispy-Skin Grilled Salmon

Wild salmon is precious. While I’ve known that in the abstract, it’s all hitting home while reading Langdon Cook’s acclaimed new book Upstream.

Generally I’m delighted to find flash-frozen wild salmon at a local grocer. But last week while vacationing on Vashon Island, I indulged in fresh sockeye salmon filleted to order.

Then, when I returned home, the headline on our local newspaper read, “Chinook Salmon Harvest Cancelled this Year.”

Precious has a taste. The fish we ate around the fire that night on Vashon was achingly good. Cooked just to succulent doneness with a crispy skin.

This, in itself, is a rare thing.

Saving Salmon Skin

Have you ever had salmon served with the skin as browned and crisp as a potato chip?

I learned to skin salmon so that customers at a high-end restaurant where I cooked didn’t have to be bothered by food waste at the table. I, too, habitually scraped off or avoided fish skin.

But I haven’t skinned a salmon for my own eating in years.

I’m not sure when it happened. Was it the fact that sushi restaurants were charging for salmon skin rolls? Or that I read about the omega 3s in fish skin?

Or when I cooked a skin-on frozen salmon fillet in a hot pan and then took a bite of the tender flesh with the shattering skin?

A very crispy and deliciously char-grilled skin-on salmon.

However it happened, I became one of the converted. Crispy-skinned salmon is similar to eating fried chicken: two textures, more flavors. Excitement ensues.

Skin-On Grilled Salmon

A few weeks ago, I taught a grilling class for a fun group of women. Among other things, we grilled flat breads, lettuce, beef, chicken and shrimp.

But no fish. Fin fish, like halibut and salmon, are more in the intermediate griller’s range. Not because it’s difficult by any means, although most people do overcook it.

It’s more the general uncertainty–when is it done?, people worry. So, I believe it just takes the confidence of a griller with a bit of experience.

But you can’t get any experience if you don’t try. And this method is the simplest because it involves no flipping.

That’s right, you won’t have to worry about sticking or fish acrobatics of any kind.

High-quality fish needs only good seasoning and attentive heat application.

There are only three components required to grill salmon:

  1. Fresh or flash-frozen wild-caught salmon
  2. Seasoning, by which I mean salt. Preferably sea salt. My current favorite is Jacobsen’s kosher salt farmed on the Oregon coast.
  3. Medium-high heat from any source, but a grill–if you have one of any make or kind–is ideal.

Optional extra: That funny spatula in the photo above is a fish spatula . It is offset with a very thin blade, which makes it very practical for fish and many other uses.

The white albumin (protein) that appears is an indication of doneness.

A Simple Salmon Supper

As for accompaniments to the salmon, I admit to being a purist. No honey-mustard marinades or mango salsas allowed when the fish is this good. Instead, I reach for one of these simple garnishes:

  • grilled lemon slices
  • any flavored butter, like this nettle butter to melt on top
  • any herb sauce, like this garlic scape pesto or chermoula to dollop on top
  • a flavorful side dish, such as this roasted potatoes in vinaigrette

And of course, eat every bite with some of that crispy skin!

Grilled salmon fillet served with nettle butter and grilled asparagus.

To make dinner even easier, grill some vegetables tossed with olive oil, salt and pepper. Asparagus, sliced zucchini, eggplant, red peppers, portabella mushrooms, carrots or even lettuce.

When wild grilled salmon is on the menu, there isn’t much else you need.

Just add some good friends, a chilled bottle of wine and enjoy this easy meal in your own great outdoors. Summer is on.

What’s your favorite side dish for a grilled salmon supper? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.


Grilled Salmon Recipe – How to Grill Salmon for the Best Flavor!

Hey, folks! Thank y’all for stopping by. So, what have we got cooking there today? I got a recipe for y’all that will blow you out of the water. It is a grilled salmon with a butter brown sugar smokey glaze.

Buy the Fresh Salmon

Get the fresh salmon, never frozen.

When you go to buy salmon, try to buy that fresh, wild caught salmon, never frozen. You’re gonna be so much better off in the long run. And I do like to leave the skin on because it helps hold the fish together.

You also need to make sure to pat them dry before you season them- this will help the seasoning stick. Seasoning with s alt on both sides also will help keep the salmon from sticking on the grill. So, get some good coarse sea salt and put it on there pretty generously. If you can find some of that good smoked sea salt, that’s good too.

Season the salmon with some sea salt and coarse black pepper.

Then, coarse ground black pepper.

Now, while we let it sit there for about ten minutes, let me give you one really important tip.

Hot grill! Yeah. It’s gotta be hot, it’s gotta be cleaned and old, because, if you ever grilled fish, you know that if it ain’t, that thing will stick to it like Poligrip to dentures and you’ll never get it off!

Grill the Salmon on a Good and Hot Fire

Fry the salmon for 2-2.5 minutes, meat side first.

Put your salmon meat side down first to make them pretty little rascals. This is a pretty quick method, cause these ain’t as thick as what some of y’all might see. This is pretty thin, so I’m gonna shut that lid and leave it just for a minute.

When the salmon is about ¾ -inch thick grill it about 2 1/2 each side. If you ever begin to see the white fat bubble up and make spots of color in there, you’ve cooked that salmon too long. Make sure you don’t overcook it.

Get to basting the salmon with the glaze.

When you flip it you’ll want to give it some glaze on the tops.

Now, we gonna shut the lid for 30 seconds. Start the countdown!

Before you serve it, give it another good basting and enjoy this good fish!

Watch the full Grilled Salmon Recipe with more tips and a little bonus footage



How to Grill Salmon Fillets: Step by Step

Step 1: Prep Your Grill

Setting up your grill for salmon fillets follows the same basic best practices for grilling anything else. You want to preheat your grill and grill grate, clean the grate well with a grill brush, and finally oil the grate. A hot, clean, and oiled grill grate will be much less likely to severely stick to your fish than a dirty, cold one.

You'll want to mostly cook your salmon over higher heat—the time it takes to crisp the skin and quickly sear the fleshy side is often about as long as it takes to also get a good medium-rare internal doneness—but you'll want a cooler area available just in case you need to cook it a bit longer but the fillet seems in danger of burning. That means you need to set your grill up with a two-zone fire, which will allow you to position the fish over the hot coals, but still have the option to move it off to the side if it's browning too quickly.

Step 2: Prep the Salmon Fillets

While your grill is preheating, you can prep your fish. It's important to dry the salmon well on both sides using paper towels—minimizing surface moisture helps speed the searing process and reduces the chances of the salmon sticking to the grill.

To that end, I also like to lightly rub the fillets with a neutral oil like canola or vegetable oil after drying them. It's just one more bit of insurance against sticking.

Step 3: Grill the Salmon Skin Side Down

Salt slowly draws moisture out of proteins like fish and other meats, so I make sure to sprinkle it on the salmon just before placing it on the grill. After we've made sure to dry the surface of the fish well, the last thing we want to do is get it wet again before putting it on the grill.

When putting the salmon on the grill, be sure to lay it skin side down first. This is going the be the side where we do most of the cooking, since, as mentioned above, the skin insulates the flesh from the heat while having plenty of time to dry and crisp.

There's a good chance that the skin will stick at first, even with all the grill and fish prep we've done, but it should release pretty easily once it's ready. Exact cooking times are hard to give, since there are so many variables to account for (the heat of the coals and the distance of the grill grate above them being two major ones), but you're probably looking at about four minutes or so on the skin side.

Many people wonder about the white stuff that sometimes clots on the surface of the fish. That's fish protein called albumen, and it's a sign that the fish is being overcooked. It's almost impossible to totally avoid it on the grill due to the high dry heat, though, so don't get too upset if you see a little of it form on the surface. Just wipe it away and continue.

Step 4: Flip the Fish and Finish

When you think the salmon is ready to be flipped, proceed with caution. Fight the instinct to slide a thin metal spatula under it, which is almost guaranteed to tear the skin. Instead, slide the thin tines of a carving fork or the long prongs of culinary tweezers down between the grill grate so that they're below the fish. Then, lift gently so that you use more of a prying motion to detach the skin from the grate.

Once free, you can roll the fillets over, using a metal spatula to catch them on the other side and lower them down gently.

You only want to cook the fish on the fleshy side long enough to reach your desired internal temperature 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium.

If you do run into a situation where your fish risks burning on the outside before it's reached its final internal temperature, move it to the cooler side of the grill to finish cooking.

When done, the skin should be crackling-crisp and blistered in spots, while the interior should still be moist and silky. Following these instructions, that won't be too hard at all.


Its rich flavor, beautiful red-orange flesh, and high levels of beneficial omega-3 fatty acids, are just some of the reasons why salmon is the most popular fish in the U.S. Wild-caught salmon is the best-tasting and most environmentally friendly choice. We're fans of Alaskan salmon, which is wild-caught then flash frozen and widely available in grocery stores and at fish markets. When you see fresh, not frozen, wild salmon for sale, it is usually fish that has been thawed.

Salmon is super simple to cook and so versatile, as you'll see from this collection of recipes. You can use it in everything from hearty chowders to homemade sushi, and when either is made with baked&mdashnot raw fish&mdasheither is a family-friendly recipe that can be easily added to your weeknight dinner rotation. Our Roasted Salmon and Spring Onions with Mint-Caper Pesto, pictured here, is an impressive, delicious place to start. For easier prep and cleaning, we also have one-pan salmon dinners like Wild Salmon and Romanesco Pilaf. And salmon is sublime for entertaining, whether cured for a stunning party appetizer like Juniper-and-Gin Gravlax or roasted with dill and beets for a most spectacular entrée.

If you're already a salmon fan but tend to always cook this king of fish the same way, our recipes will inspire you to bake salmon in a parchment parcel, poach it on the stovetop, or turn it into the most delicious fish cakes. Let salmon be the star of salad entrées like Salmon Niçoise with Caper Dressing, or try salmon in our spicy coconut curry. You can even take it to the grill (or grill pan) with recipes like a weeknight Grilled Salmon with Rye Panzanella and or Crisp Grilled Salmon with Fennel and Olive Relish where a whole side of salmon is grilled for a dramatic but foolproof dinner party centerpiece.

Whatever the occasion, let these salmon recipes guide your cooking&mdashyou'll soon see that the king of fish deserves a spot in weeknight dinners with the family and larger dinner parties alike.


Grilled Whole Salmon for a Crowd

  • 1 9 to 11 pound (4 to 5 kg) whole Kvarøy Arctic salmon
  • Salt and freshly ground black pepper
  • 3 shallots, sliced
  • 3 lemons, divided
  • 6 tablespoons (84 g) butter, divided
  • Handful of fresh dill and parsley

* The salmon must be cooked over indirect heat. If using a pellet grill (as I did here), place the salmon directly onto the grates – there is no need to turn the salmon at all while cooking. If using charcoal, liberally oil the grates and move the hot coals to one side and cook the salmon on the other side, turning once halfway. If using a gas grill, place the salmon on a large baking fish tray and turn once halfway.

Preheat the grill for indirect heat at 375 F (190C).

Using paper towels, wipe the outside and inside of the salmon clean. Liberally season the inside with salt and pepper. Layer the sliced shallots inside. Cut 2 of the lemons into slices, reserving 4 slices for the top, and layer the rest on top of the shallots. Cut half of the butter into small pieces and place toward the innermost part and layer with dill and parsley.

Using a sharp knife, cut 4 diagonal and evenly spaced slices on top of the salmon. Place a lemon slice in each cut. Cut the remaining lemon in half and squeeze some juice on top. Melt the remaining 3 tablespoons of butter and drizzle over the top of the salmon. Season with salt and pepper.

Transfer the salmon directly onto the grill grates with foil below. Grill with the lid closed for about 1 hour or until the salmon reaches an internal temperature of 140 F (60 C). Using a large spatula or two, carefully transfer the salmon to a large serving tray. Allow guests to help themselves by peeling the skin away to reach the flesh, being wary of bones. Serve with seasonal sides and lemon wedges.


The BEST Grilled Salmon

With every salmon recipe wild salmon from Alaska can’t be beat!

Combine the grilled salmon marinade ingredients in a single gallon-size zip lock bag (no need to dirty up a bowl). Add the salmon, and refrigerate for at least an hour to allow the flavors to penetrate the fish.

STEP 2 | Make aluminum foil boats

After soaking up all that flavorful marinade, the salmon fillets are grilled in little aluminum foil “boats”. I use heavy duty non-stick aluminum foil and just fold up the sides a couple of times to make a lip.

STEP 3 | Grill the fish

Place the filets on the foil skin side down, then pour some of the marinade over the top. The best part is that after grilling, you just toss the foil!

The salmon is perfectly cooked after just 15-18 minutes on the grill with the lid down. Be careful that you avoid overcooking or the salmon will become too dry. The salmon should lift away from the skin easily with a flat spatula.

Fish is done when it flakes easily with a fork in the thickest part of the filet. The color should change from red to pink, but may still look a little translucent.

Always start cooking with the skin side down (for any recipe) as the fish will be easier to flip. Otherwise, the fish may stick to the grill grates and flake away.

Yes, you absolutely can eat the skin, crispy skin is taste amazing and is incredibly healthy!


Cooking Salmon

Grilled or pan seared? Skin, or no skin? Cooking salmon can be intimidated but doesn’t have to be. Read below for our favorite 3 methods for cooking and enjoying salmon

How rare you like your salmon is a matter of personal preference. Contrary to popular thought, salmon can be enjoyed when it is still on the medium to medium-rare side. We recommend cooking salmon medium or medium-well as opposed to well-done. To do this, remove your salmon from the heat when it begins to turn a lighter pink color about a third of the way up the side of the fillet.
Most salmon recipes vary in cooking time. Just be sure to adjust the time to your desired level of doneness. See below for some of our favorite ways to prepare, cook and serve wild salmon.


Honey-Ginger White Balsamic Grilled Wild Salmon

First up, I have a simple Honey-Ginger White Balsamic Grilled Wild Salmon topped with Toasted Pine Nuts. Full recipe below.

The glaze is just three ingredients: Alessi Ginger Infused White Balsamic Vinegar, some local honey and sea salt.

I just lightly basted with Alessi Extra Virgin Olive oil before grilling. Seared skin side up, then flipped, applied glaze and allowed to cook to my preferred doneness.

I served over some Alessi Risotto along with some green beans I’d cooked in olive oil and the Ginger Infused Balsamic. Finally, I topped with some pine nuts I’d toasted in a skillet.


How To Cook Sockeye Salmon Perfectly Every Time

Cooking wild sockeye salmon can be a little tough to figure out the first few times you make it due to its rich color that can make it difficult to determine if it has been cooked enough or overcooked. Wild salmon is also usually thinner than farm raised salmon, which means that it will cook more quickly.

While the amount of time your wild sockeye salmon takes to cook will depend on the thickness of the piece of salmon, generally speaking most salmon filets will take between 8-15 minutes to cook over medium heat, or about 4 to 6 minutes for every 1/2-inch of thickness.

To help ensure that your salmon cooks evenly, try asking for a center cut of salmon when ordering it from your local fish market or grocery store. It is also always best to ask for the skin to remain on the salmon as this will help retain some of the moisture of the salmon while it is cooking.

Once you believe that your salmon is done cooking it should easily flake when poked with a fork but should look just slightly underdone in the center. The salmon will continue to cook after it has been removed from the heat, so aim for this balance for the perfectly cooked salmon. If the salmon is not flaking easily at all it most likely needs to cook for a few more minutes.


Watch the video: ΤΣΙΠΟΥΡΕΣ ΣΤΑ ΚΑΡΒΟΥΝΑ - Roast breams on charcoal grill (May 2022).