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Ingredients
Servings
Salmon portions, skin still intact
Vegetable Oil
Kosher Salt
Freshly Cracked Black Pepper
Directions
Step 1
Begin 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.
Step 2
Rub the salmon down with oil and season with salt and black pepper- flesh side only.
Step 3
Place the salmon pieces flesh side down onto your hot GrillGrates.
Step 4
Allow 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.
Step 5
After 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.
Step 6
Allow to grill about 4 minutes or until the internal temperature hits about 140-145°F.
Step 7
I did perfect salmon on my GrillGrates tonight!
I rubbed down the grates with a potato half with avocado oil.
Carefully placed the salmon flesh side down. They were fairly thin, so I rotated at about a 1:30 and flipped skin side down at around 3:00 min or so.
The fish did not stick at all. It was very, very good!!
I did perfect salmon on my GrillGrates tonight!
I rubbed down the grates with a potato half with avocado oil.
Carefully placed the salmon flesh side down. They were fairly thin, so I rotated at about a 1:30 and flipped skin side down at around 3:00 min or so.
The fish did not stick at all. It was very, very good!!
I chose this recipe for my inaugural grilling on my new Grill Grates, as I NEVER would have tried this on a traditional grate surface. Turned out perfect! I took mine off a little early as I like a more rare salmon.
Has anyone tried flesh-side-down on the griddle surface/side? I like a really crispy top to my salmon and usually broil it to get close to that effect. Flesh-side-down in a hot pan on my range top makes an awful mess; the grill would be a great solution. I will experiment, but, if anyone has gone before me, do share your outcome — thanks!
I use the flat side of the grates frequently. I start skin side down because salmon skin is delicious when seared, and then I flip for a 1 min or 2 on the flesh side. I oil both sides.
I chose this recipe for my inaugural grilling on my new Grill Grates, as I NEVER would have tried this on a traditional grate surface. Turned out perfect! I took mine off a little early as I like a more rare salmon.
Has anyone tried flesh-side-down on the griddle surface/side? I like a really crispy top to my salmon and usually broil it to get close to that effect. Flesh-side-down in a hot pan on my range top makes an awful mess; the grill would be a great solution. I will experiment, but, if anyone has gone before me, do share your outcome — thanks!
I use the flat side of the grates frequently. I start skin side down because salmon skin is delicious when seared, and then I flip for a 1 min or 2 on the flesh side. I oil both sides.