Tips on Grilling Salmon

[Ihateriversnags]

Greetings everyone,

I have had some excellent grilled Salmon in my day but have not tried to grill it myself as of yet. Wondering if anyone has any good recipes or tips to grilling Salmon steaks Worried about them breaking up on the grill and also seasoning if you have any favorites

[straydog]

I'm sure this is not what you are looking for but my sister gave me a box of no name salmon filets they were ready to throw on the grill, and they had a pop out timer to tell you when they were done. They were good to eat to.

[Surface Tension]

The skys the limit as to what spices and sauses to try.

If I'm grilling salmon steaks dirctly over the heat I add the sauses later in the grill time so the sause dosen't burn but longer enough so it thickens and carmelizes. Honey with a little mustard. Barbeque sause. Yosida sause, butter and dill, nothing at all, Perks African Heat. olive oil with cruched cilontro and a dash of balsomic viniger.

[Swamp Scooter]

You can also use a cedar plank and soak that in water first and then grill the steaks on top of that! Season it up any way and it will always be good.

[Ihateriversnags]

WOW thanks for all the great tips. Now I have at least a few different ways to try this summer. I'll report back when I have something to report.

[End of the Line]

Heres 2 of mine: Make them both inside aluminum foil.

Finely dice 1 red & 1 green pepper and 1 medium onion to make a relish. Layer over the top of fillets. Add 1/3 cup of Worchestersire sauce and 1/3 cup Soy sauce. (More if larger fillets in equal portions). Pat of butter and sprinkle garlic powder and Lawry's seasoned salt on top. Throw it on the grill. About 15-20 minutes should do it.

Or try just adding a half to 3/4 of a bottle of your favorite "Itailan Dressing". Throw it on the grill.

[vermilionfox]

Don't forget to take it out of the can!!!

[OUTDOORNUT]

Add some sun dried tomato in olive oil over the salmon before grilling in the dressing.

[CFRay]

Cut 1/4" lemon slices, lay them on the grill close together, then place the salmon on top of the lemon slices. Salmon will come up easily once it is cooked and has firmed up, do not turn over. If salmon has the skin on place it skin side down on the lemon slices. Lemon puts some flavor in the salmon but won't get in the way of any other seasonings you may want to use. Good Luck!

[Quickstrike]

A great recipe for smaller salmon such as Lake Superior cohos is to dress the fish by cutting the head off and gutting rather then fileting. Next stuff the inside of the fish with fake or real shrimp and crab meat, butter, and unflavored bread stuffing and either grill, bake, or broil. It's amazing how much flavor the meat of those cohos will soak up. A very different taste for salmon and can be a nice change of pace for how much of it we eat up here.

[WalleyeWarrior]

I have a very easy way of grilling salmon fillets. First of all, make sure to leave the skin on. Season the fillet with whatever seasonings suit your tastes. Heat grill to high temp. Place fillet flesh side down. Depending upon thickness, I usually leave it for about eight minutes. A good rule of thumb is that when the flesh no longer sticks to the grill, it is time to flip. Once you've flipped the fillet, leave it on for five minutes or so depending on how you like your salmon done. My wife prefers it more on the well done side. When you've decided it is done, slide a spatula betweent the flesh and skin and you've got yourself a fine looking piece of salmon complete with grill marks. Enjoy.

[chucker34]

One thing I've started doing with all fish I place directly on the grill grates is to apply a liberal coat of mayo all over the fish. The seasoning sticks nicely to the mayo and the mayo helps the fish not stick to the grill as well as keeps the fish nice and moist. I usually us a gas grill, though, so the flame is under a heat plate. Not sure if you'd get flare ups from the mayo over an open flame.

[irishjigs]

To grill a salmon filet on the grill, I have found having one side with skin still on helps...a lot. Just marinate the filets for about 10 minutes in some olive oil, lemon juice, salt and pepper, and maybe some dill if you have it laying around. Then put on the grill, preheated medium heat, skin side down (on the grill grate) and then don't touch it! The more you try to move it, the worse it sticks. Make sure your grates are clean and oiled with either PAM or olive oil on a paper towel. You don't have to flip it either. Just make sure you keep the hood closed, checking every so often for doneness. A filet should take no longer than 12 minutes for that medium/well doneness.

[Farley]

How we do it is:

Season first,

Place on hot grill skin side down,

once all that white stuff starts oozing out of the fillet, take a spatula and slide it between the skin and meat, the skin should stick to the grill

then flip over for a few minutes and it's done!

[hawkeye43]

I am going to try grilling salmon this afternoon on a cedar board. Never tried this before so its something new to me.

[BAIT956]

Hawkeye, let me know how the cedar plank method works out for you. I have a few filets and have been waiting to try this but, due to aprehension, I haven't yet.

Any tips, or what not to do, would be appreciated.