Salmon on Grill ?

[Hookem2034]

I have been having a really hard time cooking Salmon on my grill. Have tried it in foil, without foil, on the infared burner on the traditional burner, etc., and each time the bottom has been completely burned while the top of the fish is still VERY rare.

Any help or recommendation is appreciated.

 

[cbs]

Never had that problem. Planking is pretty easy and it would probably be very difficult to burn the bottom with that setup.

Do you have that problem with any other fish?

 

[brntorng]

Fish generally requires 10 minutes of grilling time per inch of thickness to be cooked through. I usually turn it over slightly more than half way through the total cooking time, whatever that is. If it's still overcooked on the outside and still not done in the middle, turn down the grill some.

 

[wild_turkey]

What brntorng said. I usually cook a 1" thick salmon filet about 12-15 minutes, but I use fairly low heat. Raise your grill surface away from the heat source, or if you are using a charcoal grill, move the coals to one side. Also, make sure you grease the grill top because salmon tends to stick and then it falls apart as you try to pull it off.

 

[DallasCowpoke]

The "secret" is having your grill-grates BLAZING HOT. I use my gas Weber turned on full tilt for 15-20 mins, then put the fish on, skin side down, on the un-oiled grates, AND DON'T MOVE IT!

An average salmon fillet or steak is roughly 1 1/2 - 2" thick, and should not take more than 4-7 mins per side using this method.

The reason stuff "sticks" on the grill is twofold. Grates are not hot enough, and you try to move the item too soon. I promise you, if you get your cooking surface as hot as possible before you put your fish on, it will NOT stick, even w/ no oil, pam etc.

 

[idigTexas]

Are you leaving the skin on? If not, that may be your problem. You can cook salmon without the skin, but it is far easier if you use fillets with skin on one side.

I use a marinade that has olive oil in it, and I place the fish skin up for a few minutes to get the grill marks. The oil does a good job preventing sticking. I flip the fillets once, and finish them skin side down. The fillet will easily separate from the skin when it is done, making the grill to plate maneuver a snap. You can remove the skin from the grill later.

 

[Beau Vine]

"per side"???

Buy it with the skin on and cook it on one side!

 

[shorty]

I have seen a lot about the planking method of cooking salmon and I want to try it pretty soon.

Cook it with the burners off directly under the fish and do what was said above. Cook it with the skin and do not turn it.

Your fire is way too hot if you are burning the bottom and the top is raw. After it has cooked, tent it with foil. It will continue to cook off the heat for several minutes. Let it rest for ten minutes before you serve it.

 

[jt09]

I cook on a very hot grate skin side first and flip at about 5 min. No problems.

 

[Hookem2034]

Sounds like my biggest problem is not getting the grill hot enough. Thanks for all the feeback.

 

[huge]

also, put a little spray butter on the non-skin side. keeps it from sticking

 

[celis]

Don't flip. When the meat flakes away from the skin it's done.

 

[Les Claypool]

Make sure your grill is really clean. High heat, 550 or so. Brush oil on the grates. Cook skin side down for most of the time, flip to clean oiled spot on the grill for a few more minutes.

If you do it in foil, seal foil with marinade in to steam. Cook over indirect heat for longer time.

I have never done a cedar plank, because I am not a huge salmon fan, but those that enjoy have told me they prefer the cedar plank treatment.

 

[hook'em_horns]

I usually coat the salmon in butter that i've melted in the microwave, and i don;t typically have trouble with it sticking.