Grilling Salmon
A Delicious Guide To Grilling Salmon
Grilling salmon can seem intimidating, as it tends to be quite expensive and is rumored to lose its flavor when overcooked. Though these are both very true, a good measure of heat and moisture control can ensure a successful session when grilling salmon. Here a few methods which may be of interest to you.
Marinating is always a good first step with the more moisture sensitive foods, as the intense heat of open flame draws moisture out to the surface of the meat and burns it away. By this standard, the more moisture you can supply within the meat, the more moisture the meat can afford to lose without sacrificing texture and flavor. The key to grilling salmon steaks, as with all meats, is the quick sear of the outer area, which seals in the natural flavors and aromas of the fish.
Many marinades and rubs are high in salt content, which tastes really good, but can unfortunately defeat the purpose of infusing moisture into the salmon. The best solution that I have found for pre-salting any meat is to salt the side that will go down on the grill first, and then salt the top just before flipping the meat. Salt naturally sucks the moisture out of whatever it touches, which is how salt pork and early food preservation was born. Adding salt last is the best policy for preserving moisture.
Because salmon steaks are cut on a bias, against the grain of the meat, it does not have the density of a chicken breast or pork chop. The hot air will travel through the flaked sections of the fish much more quickly, thus the cooking time for a one inch thick salmon steak will be about three minutes on each side over a medium flame. The steak should be removed from the grill at this point, but left to stand for about five more minutes while the all important inward steaming process finishes the steak to perfection.
If you have been charged with the duty of grilling salmon whole, you have been given the opportunity to really turn on the flare. A gutted salmon allows for exciting stuffed ingredients, such as garlic, onions, and beautiful Roma tomatoes. The salmon can be sewn shut with a sturdy string soaked in water, and the fatty skin of the washed salmon will offer a great insulation for the meat. The flame should be reduced to a low to medium strength, and the cooking time for a three pound salmon will be about 22 minutes per side. Check the skin often for over-charring, and be sure to keep it moist with a spray bottle full of water. Allow the salmon to settle for at least ten minutes before cutting and serving it. Enjoy!