What is the best way to cook salmon on a grill?

Question

My father loves salmon, but doesn't know of a good way to make it himself. He once asked Longhorn Steakhouse how they did it, but he forgot it by the time he got home. Any tips?

Answer 1

My sister-in-law also does her salmon steak in one of those grilling baskets made for vegetables. Baste often with a butter, lemon, dill mixture...

1 cup melted butter
1/2 cup lemon juice
1/2 cup fresh dill chopped fine

And flip the basket often so that it doesn't burn.

My sister-in-law also uses that basket for her shish-ke-babs. She says it saves her screwing around with the skewers. Just dump all the ingredients that would have been skewered into the basket, and grill and flip often. Use the same sauce you marinated your meat in to baste it, AFTER having boiled it for 5 minutes to cook the blood in the sauce and kill any germs from the meat.

Answer 2

Ingredients:

* fillet of salmon, with skin
* salt and peppers
* 3 tablespoons extra virgin olive oil
* 1/2 cup dry mustard (such as Coleman's)
* a little sugar, 1 teaspoon/pound
* oregano powder

Instructions:

* Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.
* Sprinkle both salmon sides with salt and peppers LIGHTLY
* Place the salmon into the cool side of the grill, the skin side down
* After the skin becomes crisp, turn it around
* Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish
* Leave it 15 minutes
* Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano
* Grill it again for the final 5 minutes

Answer 3

This is a good recipe, hope u like it. good luck.

Ingredients:

* 8 Salmon fillets
* 125 ml Peanut oil
* 4 tbsp Soy sauce
* 4 tbsp Balsamic vinegar
* 4 Spring onions, chopped
* 3 tsp Brown Sugar
* 2 cloves Garlic, minced
* 1 1/2 tsp ground Ginger
* 2 tsp Red Pepper flakes, crushed
* 1 tsp Sesame oil
* 1/2 tsp Salt

Method:

* Place salmon fillets in a medium, nonporous glass dish.
* In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, spring onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk this together well and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
* Prepare an outdoor grill with coals about 5 inches from the grate and lightly oil the grate.
* Grill the fillets 5" from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
* Serve with boiled rice.

Answer 4

Buy a cedar plank. Most high end grocery stores (Whole Foods, etc.) sell these. You soak the plank in water to prevent it from burning, and then place the salmon directly onto the plank. Often a spice rub is included for extra flavor. If you don't have a cedar plank, you can just wrap the salmon in aluminum foil, but you won't get as much grilled flavor. If you go the tin foil route, I would recommend adding a some lemon and other flavorings (dill, garlic, butter, etc.) to enhance the experience.

Answer 5

There are a ton of ways to season it and I see you already have a ton of answers and suggestions.

Two things to remember when cooking Salmon (or any fish) on a grill.

1. Dont over power the fish with seasonings. The grill will add flavor just by cooking it and you do not want to over power this flavor.

2. Cook it Med/High and DO NOT FLIP THE FISH UNTIL IT IS DONE. If you flip it too soon it will break apart.

Answer 6

If you have access to a product called soy vey http://www.soyvay.com/, marinate it in this stuff for a few hours, then grill. Its that simple. If you can't get this marinade, use terikayi, and add some crushed garlic. Make sure grill is smoking hot, and oil it a little before putting the fish on. Turn it only once. Cooking time will vary based on size and cut, but about 3-4 minutes for each side should be good. Fish will still be a little raw in the middle, which is perfect by me.

Answer 7

I have a basket sort of thing that is supposed to be used for burger patties. It locks closed so you can flip it on the grill and not lose the contents. I use it for salmon steaks because you don't risk it falling apart on the grill. I marinate for the day and then use the grilling basket. It tastes WONDERFUL!! I serve with dill sauce. You can also cook fragile fish on a plank over the coals but you don't get the flavor of cooking it directly over the coals. Let me know if you want my marinade recipe or the dill sauce.

Answer 8

Here's the deal, when grilling salmon your best bet is to leave the skin on, and use nonstick cooking spray on the grill (before you lite it). This allows you to actually get the salmon off! Put some lemon and seasoning on top while cooking!

Answer 9

I have a brinkman smoker, I smoke it, for the best flavor ever. For best results, cook it with inderect heat, and lots of smoke. You want the cooker to get to around 250 - 275 degrees for at least 30 - 45 mins, or until the meat flakes easily with a fork. Serve it with some angel hair pasta covered in butter, and broccoli. MMMMMMM good!

Answer 10

Salmon is best cooked on the grill. Coat it lightly in oil and place it on the grill. It taste much better like that then it does when you bake it.