How to make a simply perfect grilled salmon

Perfect grilled salmon

How many times have you prepared salmon or eaten it in a restaurant and it was very dry inside? Because it is cooking salmon to its perfect point is not difficult, but you have to know a little trick to do it well and not be in a hurry. When we cook fish on the grill in general we must be careful not to overcook them because that would dry out their interior a lot and make them lose their honeyed and juicy texture. Depending on the fish and the thickness of the piece, it will take more or less minutes, but in no case should we treat the piece aggressively.

And now, let's get down to business: how to cook salmon fillets to their perfect point?

  1. Choose the part well: The most important thing is to choose the piece well. In fishmongers we generally find sliced ​​salmon. In this case, we will ask the fishmonger for a slice about 2 or 3 fingers thick, which he will open in half and remove the thorns. Thus, we will have pieces like the ones that appear in the photo. With these amounts, 2 people will eat (if they are not very eaters, we will ask for slices 2 fingers thick and if they are very eaters, better than 3 fingers thick). If we want them to eat 4, we must ask them for 2 slices or one of about 6 fingers and then cut each fillet in half.
  2. Non-stick griddle: It is very important to use a good non-stick griddle so that when you turn the fish and cook it on the meat side it does not stick.
  3. Use little oil: Salmon is a very very fatty fish, so during cooking it will release its own oil, so it is important that we add the minimum amount of oil on the grill (just brushing the base would be enough).
  4. Constant fire: We will turn the grill on medium-low heat and we will keep it constant throughout the cooking.
  5. Cook skin side first: We put the salmon first with the skin in contact with the iron (as it appears in the photo). We let it cook for 5 minutes on that side. In this way we will achieve a crispy skin and a very very soft interior cooking of the salmon.
  6. We cook on the meat side: We turn it over very carefully so that the fillets do not spoil and cook for about 3 minutes on this side.
  7. Salt flakes: We serve the steaks on the plates and sprinkle salt with flakes liberally.

Cooking the salmon in this way you will see that when you cut a piece, the salmon flakes will come off on their own and it will be very juicy inside.

The times that we have given are indicative, and will depend on the thickness of the fillets that you need a little more or a little less, as well as your tastes. The important thing is that we leave the salmon on the skin part in the first place longer than on the other. This step is essential.

… And if you want it in batter:


Discover other recipes of: Fish Recipes, Cooking tips

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  1.   Enrique sanabria said

    In the smoothie recipe and in the salmon recipe, the simplicity of the process prevails and the result is excellent. Thank you very much for the information.

  2.   Edna said

    I love salmon! my way of cooking it is to grill it with Teflon a little oil, on the meat side, I leave it for 1 minute over medium high heat and cover it, after a minute I put it on low heat… voalá! It is juicy and smooth, and if you like skin like I do, it won't be burned.

    1.    ascen jimenez said

      Thanks Edna for sharing!

  3.   Bruna said

    It has been great! Thanks a lot