How to make the best grilled salmon? There are obviously a lot of ways to prepare a salmon fillet but what is te best way? Grilling fish can be one of the most intimidating things on the grill. But once you master it, the flavor is hard to beat! Like all things, a little practice goes a long way, and here are our best tips and tricks for grilling salmon to perfection every time.
Prepping is Key!
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, we 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.
The Wrapping (for skinless salmon)
To prevent the contents from leaking out, wrap the salmon in a very large sheet of aluminum foil. You want to have enough excess on the top and bottom to fold the foil completely up and over the top of the fish. Leave enough excess on the sides to make at least 3 folds in. This way, you can close the packet up tightly.
Salmon cooks relatively quickly on the grill, so stay close by and keep an eye on it. Cooking times can vary widely, depending on the thickness of your fish and the temperature of your grill, so your best bet is to look for doneness. Salmon should be just barely opaque throughout when done. It should flake easily when you press it gently with a fork or your finger. When in doubt, err on the side of undercooking, as you can always put it back on the grill if you need to! Let rest for a few minutes, serve and enjoy!