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grilled salmon
grilled salmon

Grilled Fish- Flesh Side Down First

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May 15, 2019

Another one in our series of Grate Grilling Techniques. This one features salmon being grilled flesh side down. Traditionally fish would be cooked skin side down and sometimes it doesn't ever get flipped. It has been done this way for ages because fish tends to want to stick or flake apart while grilling. We think that is a crying shame. With GrillGrates you can now grill salmon beginning with the flesh side down on the grates. This method will give you gorgeous sear marks on the salmon which are also quite tasty and add texture to an otherwise soft protein. The sear marks are basically caramelized protein flavor bars. For an added bonus try drizzling a tasty marinade or salad dressing over the fish while it is still on the grill. The moisture will sizzle in the GrillGrate valleys and create a flavorful steam bath that adds an extra pop of flavor!

Ingredients

Salmon portions, skin still intact

Vegetable Oil

Kosher Salt

Freshly Cracked Black Pepper

Directions

1Begin by pre-heating your grill to medium high heat or about 550 degrees 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 portions flesh side down on to 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. 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 degrees.

7Remove from grill and enjoy!

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2 Comments
  1. Salmon is overdone at 145°. This works, but shorten the cooking times. Alternately, for crispy skin, start skin side down. Crispy salmon skin is wonderful!

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