How to Cook the Best Grilled Salmon
Grilled salmon is a treat, and it’s simple to cook. My technique for grilling salmon on a gas grill is based on a recipe from one of my favorite cookbooks. You can scroll down to the best recipe for how to grill salmon, or first read a quick and humorous story from the family archives…
On Christmas a few years ago, my brother gave me a fabulous gift – a cookbook called The Best Recipe
“Wow,” I said when I unwrapped it. “This is great.”
“It’s awesome,” my brother. “We use it all the time. We figured as a single dad, you might really enjoy it.”
I smiled and nodded, wondering what to do. This was a cook book I already had. Should I tell them? Or return it without saying a word?
“Read the inscription,” my brother said
To David – Buon Appetit! Love xox etc.
Ouch. “Nice,” I said.
But I must have grimaced, because they asked “What’s wrong?”
“I already have this book.”
Sighs all around. Then my brother took it back, opened it to the inscription, and scribbled with a pen. He handed it back. “How’s that?” he asked.
To Dad!! – Buon Appetit! Love xox etc.
“Perfect!” I said.
Our dad was very happy for the gift. And that’s what it means to be a family. (All except me blabbing it in my blog to the world…) And now, here’s how to grill salmon.
Grilled Salmon Recipe
How do I grill salmon? Start with salmon fillets (not salmon steaks), 6-8 oz. per person
Try to get fillets that are uniform thickness so no part cooks too quick
Sprinkle with salt and pepper
Place skin side down on medium-high heated grill. I use a gas grill.
How long do you grill salmon? Cook 4 min. or so until top no longer looks raw – don’t over-cook! Skin should pull away a bit
Flip and cook 2-3 minutes more – cutting into the center should look translucent for medium rare
Peel off the skin
Serve on platter with the salt/pepper side up – grilled salmon looks nicer that way!
That’s how to cook salmon. Happy 4th. Merry Christmas. Jolly Whatever You’re Celebrating Today.
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Comment by Kevin (ReturnToManliness)
| July 3rd, 2008
That’s funny. I love the improvisation. A good hunk of salmon or halibut can be every bit as good as a steak. But, as you point out, if not cooked properly (i.e. overcooked) it will be “who wants Chinese?”
Comment by Backpacking Dad
| July 3rd, 2008
Now, whenever I grill salmon I start with the presentation side down, turn, then use a spatula to get the filet off the grill while leaving the skin behind. Is there an advantage to cooking with the skin side down first and then peeling it off the hard way? Flavor? Time? Something?
Comment by mama llama
| July 4th, 2008
What a great way to end up sharing the joy. Good for you and your brother on this re-gifting effort.
Salmon–I’ll take it any way I can get it, even raw. It is one of my favorite sashimi serves.
As the Crock Pot Queen, I should probably try this cookbook out. I need to vary my style a bit.
Happy Fourth. May your day be graced with many a firework.
Be well.
Comment by dadshouse
| July 4th, 2008
Kevin – too true. Over-cooking is deadly.
Backpacking Dad – I read through the cookbook and couldn’t find why they start with skin side down. I’m guessing it has to do with natural fats inside the fish, and the skin protecting the fillet from heat to keep the fish moist. I’ll have to try your method.
Mama Llama – I like this recipe book because they tell you all the different methods they tried. Open grill, closed grill, oiled grill, etc. Raw salmon at the sushi bar is awesome! Pass the wasabi.
Comment by T
| July 4th, 2008
Thanks for the recipe. I LOVE Cook’s Illustrated. I’ll have to get that cookbook. And my kids love salmon. (now I just have to get that grill… )
Thanks for the kind comment on my blog also. Its good to hear some feedback, even if it doesn’t come from my kiddos! :)
Comment by osolomama
| July 4th, 2008
Too fabulous. DD and I like salmon too and she’s been eating it since babyhood. We also roast it in the oven and the tip I got from her godfather was to coat the top of the fish with the tiniest drizzle of olive oil, which speeds the carmelizing process. Other tip I got from a few chefs in Toronto is staying freaked out about the cooking time, as you suggested. At some point, the fish turns “fishy” and the whole thing can be thrown in the garbage (you can sniff it when you open the oven). Your cooking time is perfect!
Comment by Hot Alpha Female
| July 4th, 2008
Ok well if your salmon comes out looking like that .. then im up for it!!! lol
Hot Alpha Female
Comment by soggycitybob
| July 4th, 2008
Now my mouth is watering. I LOVE the salmon! Now if I could only convince the kids to switch from Chef Boy-R-Dee to a nice grilled meal someday…
Comment by Cathouse Teri
| July 5th, 2008
Wow. I can’t imagine telling someone I already have the gift they gave me. Probably because when I was dating a guy one year (I was about 19), I purchased him a gorgeous I.D. bracelet, and had a very loving inscription. The bracelet was unique, as well. Had some neat accents I had never seen before. It was so hard to pick out a gift for him, because when you are young and dating a guy, you really don’t know a lot about gifting. But this was something I felt very good about. Very personal. I gave it to him and he looked a little like you probably did when you received yours. I said, “What’s wrong?” and he walked over to his dresser drawer and said, “I’ll just put this in here with all the other I.D. bracelets I have.” And he seriously had about ten of them, still in boxes, in his drawer. What I thought was strange was that never before that had it even occurred to me to buy a man such a thing. This guy just seemed like that kind of guy would appreciate it.
Methinks I was wrong. :)
Comment by Cathouse Teri
| July 5th, 2008
Oh sorry. And yeah… we will be having salmon this weekend. We may just try your recipe!