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How To Make The Best Grilled Salmon?

Grilled salmon with spinach.
The absolute No. 1 favorite and most bought fish is by far the fresh Norwegian Salmon fillet! A very important part of having a delicious fish is of course the preparation. How can you prepare this fish the best? In this blog you will find out how to properly grill a salmon fillet!
But first we would like to let you know where we source our Norwegian Salmon fillet! 
The flavor of our Norwegian Salmon reflects the water in which they are raised. These Scandinavian waters are cool and clear and therefore you can taste the freshness in our products!
Sustainable fish farms
We are cooperating with sustainable fish farms in the fjords of Norway. All farms meet the highest EU standards and food safety requirements to guarantee top-quality farmed fishes. Our farms are Global g.a.p. and ASC certified and our fresh salmon comes directly from their farms to Hong Kong.
Scandinavian salmon on your plate in Hong Kong
After you have placed your order we will ask our fish mongers in the Netherlands to buy your fish at the daily auctions. Super fresh, no waste and vacuum packed, to secure the 100% freshness till it is on your plate. 
Farmed Norwegian salmon

How To Properly Grill Salmon?

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. 
How To Make The Best Grilled Salmon?
Grilling Tips, Tricks and Techniques
Grilling Salmon is easy as long as you follow a few simple steps. A no-flip technique requires that you work with skin-on pieces of salmon. Have skinless salmon filets? Use aluminum foil to form a thin barrier between the fish and the grill. The layer of skin or foil (along with cooking oil) will help keep the fish from sticking and over-cooking. A very clean grill is also key to prevent sticking, so take time to give the grates a good scrub.
Grilling fish may be challenging, but once you master it, you won’t want to cook salmon and other fish any other way. Not only do you get to enjoy smoky, chargrilled flavor you can only get from grilling, you keep the smell and the mess outside.
A clean, lightly oiled grill grate is especially important when grilling fish. Whatever your preference gas, electric or charcoal, a smoking hot grill between 200° and 250°C is the best grill for grilling salmon. Hot grates ensure the fish won’t stick to the grates and will lift away easily once it’s cooked. A properly heated grill will help keep the fish from sticking to the grate and falling apart while cooking. Wait for your grill to preheat all the way to your target temperature before loading your salmon.
How To Make The Best Grilled Salmon?
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.
How To Make The Best Grilled Salmon?
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.
How To Make The Best Grilled Salmon?
The Grilling
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!