Since this salmon is light, I prefer to keep things that way. At this temperature, many folks agree the salmon is overcooked and dry. Note: The USDA recommends cooking salmon to 145 degrees. To ensure flawless salmon, remove it from the grill when it’s 5 degrees below your desired level of doneness and let it rest for a few minutes. You must factor in carry-over cooking, which is when the temperature of the protein continues to rise after you remove it from the heat. But you don’t want to leave your fish on the grill until it reaches that temperature. Farm-raised salmon is fattier and best cooked a few degrees higher. How do you know when your salmon is perfectly cooked? Wild-caught salmon is perfectly cooked when a meat thermometer reaches 120 F (for medium-rare) or 125 to 130 F (for medium). If you flip your salmon multiple times, it will fall apart. We only flip the fillets to get browning and additional flavor on the second side. The skin protects the flesh and prevents it from sticking to the grill. Grilled salmon should spend 90% of grilling time skin-side down. When using a grill pan, tent the fish with aluminum foil.įlip once and only once. Closing the lid on your grill traps the heat and creates an oven-like environment. When using an outdoor grill, close the lid. A hot grill ensures that your salmon won’t stick and will lift easily when finished cooking. Indoor grill pans should be preheated to medium-high. What temperature should you grill your salmon? When grilling outside, your grill should be about 450 F. ![]() Once clean and hot, use tongs and a paper towel to thoroughly oil the grill grates or grill pan. We need to get the grill very hot, so anything leftover on the grates will burn. ![]() Salmon tends to stick to grill grates (and indoor grill pans) so, to prevent sticking, make sure your grates are completely free of residue from a previous meal. Note that I said, “When it’s time to flip.” Your salmon may stick to the grill at the start, but after about six to eight minutes of cooking, the skin will crisp up and release.Ĭlean your grill and then oil it well. The skin also prevents the fish from sticking to the grill, so when it’s time to flip, the fillets release with ease. You need skin-on salmon for grilling because the skin protects the tender flesh from the hot grill. That means you can make this amazing salmon regardless of Mother Nature’s mood.īut I do have a few tips regardless of your cooking method.Ĭhoose skin-on salmon. You can cook this salmon outdoors on a gas or charcoal grill or indoors on a stove-top grill pan. Who's moving in? Paradise Valley Mall development welcomes new restaurants and bars How to cook salmon Make sure you shake off any excess marinade before placing the fish on the hot grill or grill pan. Pro tip: The marinade contains maple syrup, which caramelizes quickly over high heat. This guarantees a little crunch in every moist bite. This isn’t a total deal-breaker, but if you can let your salmon marinate in the refrigerator in the delicious sweet-savory sauce for at least two hours, you'll be rewarded with deeply infused flavor.Īnd don’t be tempted to add the lemon pepper and garlic to the marinade. That said, choose any salmon you prefer, including king, chock, coho, sockeye or farm raised. Plus, it’s free from antibiotics, pesticides and mercury, and there’s no risk of sea lice or wild fish diseases. Since the fish swims in a current, it works just as hard as wild salmon, so it delivers the same lean nutritional profile, cherished salmon flavor and smooth texture. Though my favorite marinade is the secret to this tried-and-true, long-standing crowd-pleaser.įor this recipe, I used Bluehouse Salmon fillets, sushi-grade seafood raised in a recirculating aquaculture system (more like a greenhouse not farm-raised). It’s more about technique and timing than any fancy ingredients. In fact, when cooked properly on the grill, salmon needs little more than a splash of salt and black pepper. Cooked indoors or out, this is, quite possibly, the best salmon you will ever eat.Īchieving perfectly grilled salmon isn’t complicated or cumbersome. ![]() This flaky salmon scented with lemon, pepper and garlic and glazed with a savory-sweet blend of soy sauce and maple syrup has a buttery-soft interior and delightfully caramelized exterior. View Gallery: Gallery: How to make the best grilled salmon
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |