For convenient and healthful eating, salmon is tops. Try these grilled salmon recipes and you'll find that quick and easy can taste delicious.
Whether you're grilling Atlantic salmon or Pacific salmon, King or Coho, you'll find many different ways to enhance the flavor of this great tasting seafood. Entire fillets can be grilled, seasoned with just a bit of salt. Or smaller pieces can be wrapped in Proscuitto and grilled, creating a gourmet delight. The possibilities are nearly endless.
Fresh salmon can be found in most grocers' seafood section, and if not available fresh, there are frozen fillets in the stores' freezer. When you are
buying salmon for your grilled salmon recipes, choose firm, fresh smelling filets. Poorly handled salmon will smell strong and fishy, and the flesh will feel soft.
Several species of salmon are commonly sold fresh. Oil content of the flesh of each type varies. The higher the oil content, the richer tasting and moister the salmon. Atlantic salmon is raised commercially worldwide. It's usually good quality, with a medium to high oil content. Kings, Cohos, and sockeyes are Pacific salmon, caught by hook or in nets. These are all rich in oil and flavor, with the King being tops.
Salmon fillets are easily made ready for the grill. Check the fillet for pinbones. These small bones are usually removed from fillets before they're sold, but if not, you can easily feel them with your fingertips. Remove them with tweezers or pliers.
Salmon steaks are great for grilling, too. The bones are still intact in the steaks, so be careful when eating them, and especially so when feeding the youngsters. Cooking fish with the bones is thought by many chefs to improve the flavor. Leaving the skin on will make the fish easier to handle at the grill. It also helps the fish remain moist as it cooks.
Before grilling, you can season the salmon lightly. But hold off on salting the fish until it's done. You'll have a moister piece of salmon if you salt it after it comes off the grill.
Salmon fillets and steaks are direct grilled. Whole salmon are cooked using indirect heat. Preheat the grill at medium high heat. Make sure the grate is good and hot before grilling the salmon.
Brush both sides of the salmon with oil, and place the fish flesh side down first. Don't move the fish too soon. It will stick to the grate until the grill marks are seared into the flesh. It should lift off the grill easily then.
Salmon fillets and steaks need 4 to 6 minutes grilling time per 1/2 inch of thickness…2 to 3 minutes per side. If the fillets are over one inch thick, give them five minutes per side over direct heat, then move them to a cool part of the grill to finish cooking.
When the salmon flesh flakes with a fork, it's done. Be sure to remove the salmon just as it reaches the flaking point, or it will begin to dry and toughen. Perfectly done salmon is moist and tender.
Whole salmon can be grilled, too. Leaving the skin on, coat the entire fish with oil. Grill whole salmon with indirect medium heat, for 7 to 9 minutes per half pound.
Troy has truly outdone himself with this scrumptious recipe he concocted. Featuring fresh Copper River sockeye salmon, this fish dish really hits the spot!
The ingredient list is short and simple...salmon, lemons, rosemary,sage, and butter round out the grocery list for this very tasty grilled salmon recipe. To see the complete recipe (including pictures!), visit
Troy's Grilled Lemon Rosemary Salmon.
For this recipe, teriyaki sauce adds sweetness and flavor to the finished fish.
6 Salmon steaks or fillet portions, one inch thick
Lightly season the salmon with black pepper, then coat with oil. Place the fish flesh side down over direct medium heat for 4 minutes. Turn the fish, then brush on teriyaki sauce over the top. Continue grilling for 4 more minutes. Turn the fish one more time, placing the fillet or steak on a cooler part of the grill. Brush on more teriyaki sauce and grill for 2 more minutes. Serve immediately after removing the salmon from the grill.
This salmon is marinated in white wine and dill before it hit’s the grill.
6 one inch thick salmon fillets sections or steaks
2 cups dry white wine
1 tablespoon dried dill
1 teaspoon white pepper
Combine the wine, dill and pepper. Marinate the salmon in the mixture 2 to 4 hours. Pat the salmon dry before grilling over medium high direct heat. Serve hot or chilled.
If you like salmon, you'll love what these grilled salmon recipes bring to the table. Easy to prepare, quick to grill, and healthful to eat, grilled salmon just can't be beat!
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