when cooking on grill?

Question

cooking salmon first time on grill: do you put the fish right on rack or do you put alunimum foil and then poke holes in that?
how to know when its done?

THANKS, WILL BE PUTTING DIRECTLY ON GRILL, WITH OIL. THANKS AGAIN.

Answer 1

I just put it right on the rack. Make sure your racks are very clean though. It flakes like any fish when it's done.

Answer 2

Short answer... none of these methods is wrong for cooking salmon. For a less sturdy fish like tilapia, I'd definitely go with the foil, but salmon is much more sturdy. I like the flavor that the flames and smoke give it, so I tend to grill it bareback.

Just make sure that you oil the grill with some of that oil spray like PAM and make sure that it's canola oil. Canola can withstand temps of up to 400ºF. Dont mess with the salmon until it's done on one side. You'll know when because first the fish will stick to the grill grates at first, but when it carmelizes, it will let go all on it's own and be ready for flipping.

Good luck!!

Answer 3

either way would work however if your not that good at grilling i would suggest the foil the only down side is the juices of the salmon will not get seared in as good if you do decide to not use foil make sure the grill is greased with either pam or oil cook for about 5 to 7 minutes on each side on medium heat and itll be ready when it flakes with a fork

Answer 4

If it's a skin-on fillet, which is the best, I put it on foil to keep the skin from sticking to the grill. Rub the meat side with a little olive oil and sprinkle with spices. Comes out very nice and easy to clean up after.

I used a soaked cedar plank for the first time a couple of weeks ago, like the Native Americans used to do. Very, very good, but I had to keep an eye on the plank...corners of it kept catching fire.

Answer 5

Don't use aluminum foil on your grill...it traps moisture under your food, defeating the purpose of using a grill.

For salmon, make sure your grill is _very_ clean, and spread a little bit of oil on it once it gets hot, using an old kitchen towel wrapped into a roll (use tongs). The salmon will get flaky but the oil should keep it from sticking, and it should stay together if you don't overcook it.

Answer 6

Grilled Salmon with Lemon and Dill
4 salmon steaks or filets

Serves 4

Marinade


1 large lemon, juiced
1 teaspoon lemon zest
2 tablespoons vegetable oil
1 teaspoon dried dill
1 clove garlic, minced

Directions:

Place salmon in a shallow, non-metallic dish. Combine marinade ingredients and mix well; pour over salmon. Cover and refrigerate for 1 to 2 hours. Turn salmon over halfway through marinade time.

Grill salmon directly over medium coals, basting with marinade, for about 4 minutes on each side or until fish flakes easily.

Answer 7

You can do it either way, what ever's too your liking. I put mine in foil so it stays juicy. It only takes a couple of minutes to cook...LOL