In the summer, grilled salmon is my favorite protein for a dinner salad.
Grilling salmon is easy if you follow the simple rule of not overcooking it. It shouldn’t be charred to smithereens on one side, producing a dry, tough piece of fish. Salmon is a firm-fleshed fish, but it cooks quickly.
For best results, leave the skin on the fillets. Oil the flesh and start the fillets with the fleshy side down. Make sure the grill is heated to medium and the grates are well-oiled. (Using tongs, dip wadded paper towels in oil and run them over the grates.) If the grill is too hot, the flesh will char too quickly.
Don’t move the salmon for about 5 minutes. As it cooks, the flesh clings tighter and tighter to the grates, making it hard to flip. If there is any bit of resistance, leave the fish alone. Once the fleshy side cooks enough, it will easily release from the grates. Then you can slide a flipper under it and turn it over to the skin side.
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Depending on the thickness of the fillet, it can take 5 to 7 minutes to cook the fleshy side. Once you turn the fillet over, it’ll take another 3 to 5 minutes.