![]() Whichever variety of salmon you choose, choose a filet or salmon cut with the skin on. Again, a neutral-flavored oil with a high smoke point like grape seed oil is a good one to choose. Oiling the fish itself improves the chances of it releasing more easily from the grates to look-and taste-better. Contrary to popular belief, there’s no need to oil the grill grates. Cook for skin side down for about 6-8 minutes on hot grates to ensure the fish (or any other protein) won’t stick to the grates and will lift easily away once it’s done. The number one way to ensure success when grilling fish is a smoking hot grill. Grill the salmon on a 450°-500° F hot grill. The Best Grill Temperature for Grilled Salmon Be very careful, you never want to touch a grate to see if it’s hot! Or, be like me and just look at the temperature gauge on the lid, looking for it to read 450☏. When you can hold your hand in place for (3) one-one thousand counts, the grill is the right temperature to start grilling. MY HUSBAND’S TIP: Carefully place your hand 3-4 inches above the grill grates. How long will charcoal briquettes last? Plan on a batch of 80 to 100 briquettes to last about an hour, adding more briquettes as needed to increase the heat as you cook. Once the coals are in place, top with the lid to preheat the grill grates, similar to preheating an oven. TIME TIP: Plan on about 20 minutes for the charcoal to be grill ready. Once the briquettes are lightly covered with white ash, use barbecue mitts to empty the chimney starter and distribute the briquette coals on the bottom rack of the kettle. Light the newspaper, then watch as the fire and heat rise, starting the briquettes naturally. Instead, top the briquettes with a charcoal chimney starter stuffed with a few wadded up pieces of newspaper at the bottom. Avoid using charcoal fluid and its chemical taste. Briquettes now come in a variety of flavors that emulate hard wood flavors like cherry or oak, hickory, mesquite, and more. From hardwood to lump charcoal or briquettes, there are many types of charcoal available these days and each imparts a different flavor and ease in lighting-and lasting. Because they burn at higher temperature and have none of the questionable fillers or binders, I like all-natural briquettes made form pure hardwoods but shaped in the familiar pillow shape. How to Grill Salmon (aka My Husband’s Secrets Revealed)Ĭhoose your charcoal fuel. With a heavy duty steel cart, side table, and propane starter, our Weber Performer Premium Charcoal Grill also comes with a built in thermometer, LCD timer and a handy bin attached underneath the cart to keep charcoal within reach but out of the elements. Setting the standard, Weber’s kettle BBQ grills have come a long way from the classic Weber. Gas grills are popular for their convenience and ease in heat control, but a charcoal grill is where you’ll really find that smokey flavor and aroma that makes the neighbor’s noses twitch with envy, wishing they were invited over for dinner. A quality oil (grape seed oil for its high smoke point, or an extra virgin olive oil are good options).A nice filet of salmon, king, chinook, coho, or sockeye *IMPORTANT* Choose a salmon fillet with the skin ON.Salmon caught in the wild have to work harder than farm-raised, so they tend to be leaner and more fish-like in taste. Like any protein, higher fat fish yields a more buttery bite. I prefer wild-caught salmon because it has more flavor, but if you’re dealing with eaters who are mild fish fans, a quality farm-raised salmon will have a more mellow flavor. The main question is, which salmon is best? All that’s needed is quality ingredients and a hot grill. This recipe for grilled salmon doesn’t call for fancy marinades or mercurial methods. No matter what skill level of griller you claim to be, my man’s tips make it easy to take command of the charcoal and serve up a moist and silky salmon dinner that won’t turn chalky and overcooked or leave half your fillet stuck to the grill. Either which way, this salmon truly is the best because it’s easy, fast, healthy and flavorful. Although to be honest, it isn’t as much a recipe as it is method. My main man GDawg (aka my husband) has years of experience perfecting the recipe for grilling a simple, bare-bones salmon. There may not be another summertime recipe that hits our grill more often than this one, and that alone has made my husband the master of his domaine: cooking salmon on the grill. This recipe is brought to you by Weber Grills Follow these easy grilling tips for THE BEST, easy grilled salmon recipe that’s about to become your new favorite healthy summertime dinner.
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