Do you have to flip salmon on the grill?

No need to flip whole filets. But you certainly can flip salmon that is cut into individual pieces. If the skin is on the salmon, grill that side longer.

How long should you grill salmon?

It depends on the type of salmon and the thickness of the cut. This can range from 5 minutes to 20 minutes. Salmon is best cooked to medium. A good rule of thumb is to remove the salmon at 125F-130F at the thickest part, keeping in mind it will keep cooking at bit. An easy test is to press down with a fork, it should flake easily with a translucent center.

What is the white stuff that comes out of salmon?

The white stuff on salmon is called albumin. It is a natural protein that squeezes out of the flesh when salmon is cooked too hot, too fast. The idea is to keep this in the flesh. So cook salmon at medium to help keep this at bay. If salmon has skin on it, grill longer on the skin side.

How do you know when salmon is done?

Perfectly grilled salmon is moist, flavorful, and succulent. When overcooked, it dries out and becomes tough. To grill salmon perfectly, remove it from the grill when cooked to medium (125F) while there is still some translucency in the middle. Either use a thermometer or a sharp knife and use it to peek into the thickest part. If the fish is flaky, but still has some translucency in the middle, it is done.

Perfect Grilled Salmon | Feasting At Home

Description

Perfect Grilled Salmon: An easy guide with a recipe for Grilled Miso Salmon- a simple, easy delicious recipe made with whole salmon fillet.

Ingredients

Units

1- 1 1/2 lbs whole salmon filet (or individual pieces)
olive oil for brushing
salt to taste
Make the miso marinade below or our Northwest Salmon Rub

Miso Salmon Marinade:

1 tablespoon toasted sesame oil
1 tablespoon olive oil
1/4 cup mirin - or sub 2 tablespoons honey and 2 tablespoons water
1/4 cup white miso paste
2 tablespoons soy sauce ( or use gluten-free liquid aminos)
1 tablespoon brown sugar- optional
1 teaspoon fresh ginger, finely minced or grated
1 teaspoon garlic, finely minced or grated
Optional: 1/8 teaspoon liquid smoke or use wood chips

Garnish with chives and sesame seeds ( both optional)

Instructions

If using the miso marinade, whisk the marinade ingredients until smooth in a small bowl. Brush the skin side with olive oil and season with salt and pepper. Brush the marinade liberally over the flesh side of salmon, saving the rest for basting while grilling.
Alternatively, if using the rub, brush all sides with olive oil, season the skin side with salt, and sprinkle the flesh side with the rub.
Preheat grill to Medium (325F-350F). Add wood chips if using – see the post body for instructions on creating a foil packet.
Grease the grill well. Carefully place the whole salmon over the grill, skin side down. Feel free to add grillable veggies. Cover for 5 minutes and check.
Cook to medium. If using a whole fillet, do not flip, just continue cooking covered until the internal temp at the thickest part reaches 125-130 (Medium). Timing will depend on thickness. Inside should be flakey, with a slight translucency in the middle.
Serve. Remove the salmon fillet using 2 metal spatulas, place it on a platter and serve immediately. Garnish with chives and sesame seeds.

Notes

Leftovers will keep up to 3 days in an airtight container in the fridge.

If grilling individual pieces, place skin side down first, grill for 5 minutes or until skin is crispy, turn over if you like, and cook for just a few more minutes, until internal temp reaches 125-130F.

Nutrition

Serving Size: 4 ounces
Calories: 280
Sugar: 7.3 g
Sodium: 170.3 mg
Fat: 14.8 g
Saturated Fat: 2.2 g
Carbohydrates: 10.7 g
Fiber: 0.5 g
Protein: 24.4 g
Cholesterol: 52.1 mg