There’s nothing quite like grilling up a mouthwatering dish of your favorite food. If you enjoy fish, you probably love salmon. Moreover, if you’re a salmon fan, a grilled version is as good as it gets. However, it’s not always easy to grill one yourself. For instance, it’s easy to overcook salmon, which can lead to frustration. The good news is that you don’t have to rely on a professional chef to make this delectable offering. You can learn the secrets to making a fabulous grilled salmon at home.
Have the Right Ingredients
Obviously, it takes more than the fish itself to serve up a great grilled salmon. Firstly, you’ll want to rub and sprinkle on some olive oil and salt. This will add the right amount of zest and flavor to the fish. Furthermore, you can purchase some seafood seasoning from your local grocer. This brings out even more taste and flavor to the salmon. As far as the fish itself, it’s important to use just the right kind. Skin-on salmon fillets work best, especially if you can find wild-caught. In addition, skin-on will create a barrier between the fish and grill while cooking.
Seasonings to Use
There’s nothing wrong with experimenting with seasoning when you grill your salmon. Everyone has different preferences. However, certain seasonings are more effective than others in enhancing the flavor of salmon. Many experienced salmon grillers like to blend up their own homemade seasoning. One you should try includes the following:
- Smoked paprika
- Garlic powder
- Onion powder
- Celery seed
Importantly, you can add some grilled vegetables to the salmon after putting on the spices.
General Grilling Tips
To begin with, brine the salmon first. This will make it moister and succulent. Doing this will also help the salmon come to room temperature. Additionally, you’ll be able to cook the salmon more evenly by using this method. It’s best to grill on medium-high heat at around 375 to 450 degrees. Of course, how long to cook the salmon is a question you must address. Cooking too long or not long enough can ruin a fabulous meal. The best approach is to grill skin side up for three to five minutes until you see grill marks. Then, grill for two to five minutes on the skin-down side. Use an internal thermometer, and look for the thickest part of the fish to be between 125 and 130 degrees.
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Furthermore, it’s annoying when the salmon sticks to the grill. This common problem doesn’t have to happen to you. You could try grilling it in foil. In addition, don’t turn it over too soon. Lightly oiling the fish will help too.
You can create the best grilled salmon you’ve ever had. Just make sure you follow these tips.
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