grilled salmon

Grilled Fish- Flesh Side Down First

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May 15, 2019

grilled salmon


1Begin by pre-heating your grill to medium high heat or about 550°F at the GrillGrate surface. Make sure the tops of the GrillGrates rails are free from debris. Scrape clean as necessary.

2Rub the salmon down with oil and season with salt and black pepper- flesh side only.

3Place the salmon pieces flesh side down onto your hot GrillGrates.

4Allow to grill for 3-5 minutes before giving the salmon a lift and twist. The lift and 45 degree twist will give you salmon beautiful crosshatch grill marks.

5After another 3 minutes you can now flip the fish so it is skin side down. At this point you may want to drizzle something over the fish to add flavor. Lemon juice works well as does soy sauce. There are many pre-made marinades you can buy at the grocery store that will ad a zing to your fish. Be careful to avoid any store bought marinades or dressings that have a high sugar content. They will make a mess on your GrillGrates and potentially cause the fish to stick to the grill surface. We have used a teriyaki marinade as well as ginger-miso dressing that both had tremendous results.

6Allow to grill about 4 minutes or until the internal temperature hits about 140-145°F.

7Remove from grill and enjoy!


Salmon portions, skin still intact

Vegetable Oil

Kosher Salt

Freshly Cracked Black Pepper