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There are numerous methods to grill salmon, with the most effective approach depending on factors such as personal taste preferences, the time of year, and the availability of marinating ingredients. This article offers general guidelines to help you prepare grilled salmon.
- Preparation Time (Traditional Grilling): 15 minutes
- Grilling Time: 40-60 minutes
- Total Cooking Time: 55-75 minutes
Ingredients
- Whole salmon fillet
Steps
Traditional Grilling Method
Purchase a whole salmon fillet when planning to grill salmon. The flesh of salmon ranges from light pink to deep red, depending on the species. A salmon fillet is a side of fish cut lengthwise from the backbone, with one side being the pink flesh and the other being the skin (often with scales).
- Depending on your region and the time of year, you may find Atlantic, Coho, Chinook, Sockeye, King, wild-caught, farmed, fresh, or frozen salmon. Each type has distinct differences in flavor, texture, and appearance.
Keep the skin on and place it skin-side down. Leaving the skin intact and placing it skin-side down helps retain moisture during grilling. This is especially important for salmon, as it tends to dry out easily.
Set the oven temperature between 175ºC and 190ºC. The ideal temperature depends on the recipe and the size of the fillet. Use lower heat for smaller fillets and higher heat for larger ones. Temperatures that are too high or too low can result in dry grilled salmon.
Grill the salmon in a covered baking dish. Ensure the fish remains covered throughout the grilling process to lock in moisture and reduce cooking time.
Regularly check the fish as cooking times vary, largely depending on the oven and the size of the fillet. Smaller fillets may only need 25–30 minutes to cook, while larger pieces could require 40–60 minutes.
Use a food thermometer if available. Food thermometers are sold at most grocery stores and kitchen supply shops, and they are incredibly useful when grilling salmon. Insert the thermometer into the thickest part of the fillet and remove it from the oven when the temperature reaches 60ºC.
En Papillote Grilling (Wrapped in Paper)
Preheat the oven to 177°C. Although the fish will be wrapped in parchment paper, the oven does not need high heat. Cooking salmon or any fish en papillote is a highly effective method. Cleanup is also a breeze—simply discard the paper when done.
Prepare the salmon. When grilling en papillote, it’s best to:
- Keep the skin on and place it skin-side down.
- Rinse the fillet with cold water, then pat it dry with a paper towel or let it drain.
- Season the fish with salt and pepper.
Fold the parchment paper in half vertically. Lay the parchment paper on a baking tray. Place the fish in the center of one half of the parchment paper.
Add herbs, spices, or vegetables to the parchment paper with the salmon. Cooking en papillote is an opportunity to include vegetables and seasonings that roast alongside the fish. Here are some excellent pairings to consider:
- Lemon, capers, and rosemary. Lemon and salmon are a classic combination, as are the saltiness and aroma of capers. Add a bit of rosemary to elevate the flavors.
- Asparagus, lemon, and onion. Add some chopped asparagus to the salmon, along with a squeeze of lemon and red onion to enhance the dish. The onion adds sweetness, while the lemon keeps the fish moist and adds a fresh tang.
- Dill and lemon. With its mild, anise-like flavor, dried dill is perfect for salmon if you want to avoid overpowering the fish. Don’t forget a splash of lemon juice!
- Tomatoes, zucchini, and mushrooms. For a heartier meal, try adding these summer vegetables to the fish (no pre-cooking required). A squeeze of lemon or a lemon slice is always a great addition to this combination.
Drizzle olive oil and/or white wine over the salmon. After deciding on your seasonings and vegetables, pour a bit of olive oil over the fish. A tablespoon of white wine will help keep the salmon and vegetables moist and flavorful.
- You can substitute butter for olive oil. For a richer flavor, add a tablespoon of butter to the parchment paper instead of olive oil.
Fold the parchment paper to seal the salmon and vegetables. Fold the parchment paper over the salmon into a triangular shape. Starting from the bottom, crimp the edges to create overlapping layers. This seals the salmon and vegetables, allowing them to cook in their own juices.
- Do not seal the edges too tightly. While you want to enclose the fish, you shouldn’t trap all the air inside the parchment. A little air escaping is fine.
- Avoid folding the parchment too tightly. Leave enough space inside for the salmon and vegetables to breathe. The parchment should fit snugly but not be overly tight.
Bake the salmon at 180ºC for 20–25 minutes. The salmon fillet should be opaque and flaky when done. If the flesh is still translucent and red, it needs more time to cook.
Remove the fish from the oven and serve. Transfer the dish to a plate or simply cut open the parchment paper and serve directly.
Finished.
Grilling Salmon with Orange Juice
Preheat the oven to 175ºC.
Place the salmon on a dish. Pour orange juice over the salmon until it is just submerged.
Cover the dish tightly with aluminum foil.
Bake the salmon until fully cooked. The cooking time should take approximately 20–30 minutes.
Tips
- When selecting salmon at the supermarket or fish market, ensure it has been handled properly. When you press your finger into the fish, the flesh should feel firm. The scales should not come off easily, and the fish should have a fresh, ocean-like scent rather than a fishy odor.
- Use fresh salmon for the best flavor. If fresh salmon is unavailable, you can opt for frozen fillets and thaw them slowly overnight in the refrigerator.
Warnings
- Do not confuse salmon steaks with salmon fillets. A salmon steak is a thick cross-section cut from the fish and cooks much faster than a whole fillet. Salmon steaks are typically skinless and boneless and should be prepared at lower temperatures.
