Perfect Grilled Salmon

 Perfect Grilled Salmon

Ingredients:

1– 1 1/2 lbs whole salmon filet (or individual pieces)

olive oil for brushing 

salt to taste
Salmon Marinade
1 1/2 tablespoons olive oil
1 1/2 tablespoons toasted sesame oil
1/4 cup mirin – or sub 2 tablespoons honey and 2 tablespoons water
3 tablespoons miso paste
1 teaspoon soy sauce
2 tablespoons brown sugar
1 tablespoon fresh ginger, finely minced or grated
1 tablespoon garlic, finely minced or grated
Optional: 1/8 teaspoon liquid smoke or use wood chips
Garnish with chives and
sesame seeds ( both optional)

Directions:

Preheat grill to Medium (325F-350F). Add wood chips if using- see post body.

If using skin-on salmon, pat the skin side dry, brush with olive oil and season with salt. Place on a piece of a parchment-lined sheet pan, skin down.

Whisk the marinade ingredients until smooth in a small bowl. Brush liberally over the salmon, saving the rest for basting while grilling. You can refrigerate this overnight for more flavor.

Grease the grill well. Carefully place the whole salmon over the grill. Feel free to add grillable veggies. Cover for 5 minutes and check.

If using a whole fillet, do not flip, just continue cooking covered until the internal temp at the thickest part reaches 125-130 (Medium).  Inside should be flakey, with a slight translucency in the middle.

Remove the salmon fillet using 2 metal spatulas, place it on a platter and serve immediately.

(If grilling individual pieces, place skin side down first, grill for 5 minutes or until skin is crispy, turn over if you like, and cook for just a few more minutes, until internal temp reaches 125-130F. )

For skin-off salmon, feel free to cover all sides in the marinade for up to 48 hours.

If you like spice, a teaspoon of sambal or sriracha is tasty here too.

Salmon Seasonong Tips

• Pastes: If grilling Sockeye Fillet or Coho Salmon filet (less oily salmon), I recommend using “ paste” ( mix a dry rub or spice mix with olive oil- add salt, minced garlic, etc.) or a marinade to coat the salmon flesh to help prevent it from drying out.
• Dry rubs:  Best on Oily Salmon– like King Salmon or Atlantic Salmon. Examples include- Cajun Seasoning, Zaatar, Dukkah, Five Spice, Mexican spices ( taco seasoning), etc.
• Marinades: Best on skin-off salmon (or use a brush on the flesh side)  Chermoula,  Miso Marinade (see below), Szechuan Sauce , Teriyaki Sauce, Preserved Lemon Gremolata, Gremolata, Green Harissa Sauce, Harissa Paste
• Expert TIP #1: NEVER marinate the skin side of salmon, it will get soggy. Brush marinade or paste on top of the flesh only. ALWAYS lightly oil and salt the skin and keep it DRY so it crisps. Soggy skin is really unappealing.
• Expert TIP #2: Add the element of smoke. Applewood chips and oak chips are nice. When you preheat the grill, place a half cup (DRY) of apple wood chips in a foil packet with an opening or use an empty tuna can.
• Expert tip #3: Always grease the grill well.
• Expert Tip #4: Don’t overcook the salmon ( perfect at 125F), and don’t cook too aggressively (medium heat is best) , or the salmon will release its albumin (a white protein that oozes out).

Note: You can also use a nonstick grill grid. But in my opinion, you honestly don’t need one, if you grease the grill well. Plus, non-stick is usually coated with stuff you don’t want to eat. At least I don’t. Up to you. In catering, we always grilled directly on the grill grates, no matter the type of salmon, skin on or off.  

*If you insist on cooking on top of something– please don’t use foil, the aluminum will leach into the food. Use a cast iron skillet or griddle, if you must- and use the wood chips, otherwise, you might as well just pan-sear.

How To Grill A Whole Salmon Filet (Skin On)

Step One: Brush the skin side generously with olive oil, and season generously with salt  (See detailed recipe below).

Step Two: Season the flesh side. Use a marinade, dry rub or paste. On this Copper River Salmon, 

Step Three:  Grill with skin side down.  Grill over a WELL greased grill over medium heat, covered, until the internal temp at the thickest part is 125-130F. You can lay the salmon skin right on the greased grill. Do not fiddle with it.

As the skin sears, it will release itself from the grill. No need to flip a whole filet.

If you have an extra thick piece of salmon, lower the temp, and after good grill marks appear, feel free to rotate creating crosshatch grill marks.

To remove: Use 2 thin metal spatulas to transfer to a platter. This is easiest with 2 people.