Grilled Salmon Skin On Recipe

To grill salmon with skin, wipe the grate of the grill with a thin layer of cooking oil to ensure that the skin doesn’t stick to the surface, and …

Rating: 100%(1)
Views: 13K
Estimated Reading Time: 9 mins
1. Pull any pin bones out of the salmon. Lay the salmon on a cutting board skin-down. Run your fingers over the meat to feel for any small, hard lumps. Grasp the ends of the bones with needle-nose pliers or tweezers and pull them out at an angle. Try to pull the bones out at the angle they are pointing. Pulling them straight up will tear the fish.
2. Cut the salmon into fillets. Use a sharp knife to divide larger pieces of salmon into fillets about 1 ⁄2 to 2 in (3.8 to 5.1 cm) wide. The pieces don’t have to be perfect, but try to keep them roughly the same size so they cook at the same rate.
3. Season the fish with a sprinkle of salt. Sprinkle a pinch of kosher salt evenly on each piece of salmon. The salt will prevent the fish from sticking to the grill.
4. Let the salmon rest for 20 minutes. Leave the salmon out so that it reaches room temperature. It’s best to do this as the grill heats. If you plan on marinating your salmon, this is also the perfect time to let the salmon rest meat-side down in the marinade. You could use a basic teriyaki marinade, for example, made with soy sauce, ginger, garlic, and brown sugar.

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A very crispy and deliciously char-grilled skin-on salmon. However it happened, I became one of the converted. Crispy-skinned salmon

Rating: 3.8/5(4)
Category: Main Course
Cuisine: American
Total Time: 15 mins
1. Preheat your gas grill or light a medium-hot charcoal fire (350-375 degrees F). When ignited and heated, put the grill cover on for about 15 minutes with the cooking grate. Remove the cover and scrape the grate thoroughly clean.
2. Remove the fillet from the refrigerator and place it on a baking sheet. Sprinkle the salt evenly all over the fish.
3. Place the fillet skin side down over the hottest part of the grill. Arrange the lemon slices around the fish. Cook until the bottom of the fish starts to change color, about 5 minutes. Turn the lemon slices to grill the second side and remove to a platter when grill marks appear.
4. Place the grill cover back on to retain the heat (turning the grill into an oven) and cook the topside of the fish. Check the fish in 3 minutes. Some of the white albumen will begin to appear, but it will still be less cooked at the thickest part.

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Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade. Preheat grill for medium heat and lightly oil the grate. Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.

Rating: 5/5(75)
Total Time: 1 hr
Category: Salmon Fillets
Calories: 412 per serving

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The Simplest Way to Make Crispy-Skin Grilled Salmon hot 1 salmon fillet, skin on wild whenever possible kosher salt 1 medium lemon, sliced Instructions Preheat your gas grill or light a medium-hot charcoal fire (350-375 degrees F). When ignited and heated, put the grill cover on for about 15 minutes with the cooking grate. Remove the cover and scrape the …

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Next, brush the salmon fillets with olive oil on all sides and sprinkle them with the seasonings. Place the fish fillets on the hot grill, skin

Rating: 5/5(28)
Calories: 346 per serving
Category: Main Course
1. Heat a grill, a nonstick grill pan or a nonstick dual-contact grill on medium. Grease it well.
2. Brush each salmon fillet all over with olive oil and sprinkle it with kosher salt, black pepper and garlic powder.
3. Place the salmon fillets on the grill, skin side down. Cover (you can loosely cover with foil if you don’t have a lid) and grill until the outside is crispy and the inside is fully cooked, about 5 minutes per side.
4. If using a dual-contact grill (like I do in the video below), grill 1-inch-thick fillets for a total of about 5 minutes.

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Instructions Checklist. Step 1. Season salmon fillets with lemon pepper, garlic powder, and salt. Advertisement. Step 2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a …

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1. Buy skin-on Salmon to hold fish together. 2. Place salmon on oiled heated grill. 3. Once salmon releases itself from grill, flip. 4. Let salmon rest …

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Cook for 3 to 6 minutes, or until the skin is super crispy and fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 …

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To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon

Author: Food Network Kitchen
Steps: 5
Difficulty: 20 min

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Grilling a salmon fillet — or steak — with the skin on is preferable to grilling skinless cuts because the skin helps hold them together as they cook in high, dry heat. Compared with other methods of salmon preparation, including baking, …

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Grill the salmon skin. Spray a small piece of foil with canola oil to prevent salmon from sticking. In a toaster oven or traditional oven, broil the salmon skin until the skin is browned or slightly crisp, about 3 to 4 minutes. …

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While your grill is pre-heating, place salmon fillets on a tray. Pat dry with a clean paper towel. Using a basting brush, brush on oil so the meat is lightly covered (if the skin is on it doesn’t need to be oiled). Season with salt and pepper (approximately 1/4 teaspoon or so per fillet and a dusting of pepper).

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Place fish, skin side down, in disposable foil pan. Combine the lemon juice, vinegar, lemon zest, basil, garlic powder and soy sauce; pour over fish. Sprinkle with Parmesan cheese and pepper. Place pan on grill. Cover grill and cook over medium heat for 15-20 minutes or until fish flakes easily with a fork.

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Instructions. Lay salmon skin side down on a cutting board and cut salmon crosswise into 6 equal portions, transfer to a 13 by 9-inch baking dish skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil …

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The skin holds the salmon together much better when handling on the grill. Serve the salmon with the skin peeled off, or serve as is and let people decide for themselves! Drain excess marinade off the flesh side – set it …

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The 3 Keys to the Best Grilled Salmon. Buy high-quality, super-fresh wild salmon. Season right before cooking, and grill skin side down all the way. Don’t overcook it. Grilling theories: There are a few theories for the best …

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This Grilled Salmon has great smoky flavor, crispy skin, and a simple preparation that lets the flavor of the fish shine. This can be added as a protein for salads or served as an entree that pairs well with many side dishes.. Salmon has always been my favorite fish, and one that I’ve eaten abundantly in many forms, from lunch-friendly Salmon Salad to …

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Frequently Asked Questions

How to make the best grilled salmon?

Prepare the Salmon:

  • Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. ...
  • Mix together the seasoning and salt in a small bowl until well-combined. ...
  • Place the salmon fillet on the grill skin side down (I put it over the hottest part of the grill) and cover. ...

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How do you cook salmon without skin?

With skin or without skin, the cooking process for skillet salmon follows the same 3 steps:

  • Season filets with salt and pepper (on both sides, if skinless).
  • Add oil to a hot pan and sear salmon (skin-side up) for ~4 minutes.
  • Flip and sear an additional 4-5 minutes.

How to make perfect pan seared salmon with skin?

  • Place the salmon fillets between paper towels and press gently to dry surfaces thoroughly. ...
  • Heat a nonstick skillet over medium-high then add the olive oil. ...
  • Continue to cook, pressing gently on the back of the salmon fillets occasionally. ...
  • Transfer the fish to a platter and sprinkle some parsley over the fillets. ...

How to make smoked salmon on your grill?


  • Preheat the grill, then reduce heat to 275-300 degrees.
  • In a small bowl, make the spice rub by mixing paprika, garlic powder, salt, pepper, and sugar. ...
  • Place the whole salmon fillet on the grill. ...
  • Cook until the salmon reaches an internal temperature of 145 degrees. ...
  • Remove from grill and place on serving platter.
  • Enjoy hot off the grill!

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