Grilled salmon is one of the great delights of the summer grilling season. If you grill salmon correctly it is moist, flavorful, and delicious. Grilled salmon is very good on its own, but there are some fantastic marinade and rub recipes that you can try out. When served with grilled vegetables and garlic mashed potatoes, you will have an amazing celebratory dinner.
Great grilled salmon starts with the piece of salmon. The best salmon is fresh. Different types of grills create different flavors and have different benefits and drawbacks. You can also find alder chips or planks to cook with the salmon to give it an extra smokey flavor.
Choosing your marinade is the next important step. Below, I have included two favorite salmon marinades.
Onion and Celery
- 1/4 cup onion, diced
- 1/4 cup celery, diced
Dice the onions and celery, then heat the butter in a skillet. Once the butter is hot, sautee the onions and celery until the onions are soft, but not brown.
Spread the onions and celery over the salmon filet. Grill the salmon until done.
-3/4 cup apple cider
-6 tbsp soy sauce
-2 tbsp butter
-2 large garlic cloves
Combine the cider and soy sauce in a small sauce pan over high heat. Reduce the sauce to a simmer for 3 or 4 minutes, then add the garlic and butter. Cook until the sauce is reduced and slightly thickened. Allow the sauce to cool, then brush over the filet of salmon. Allow the fish to marinate for half an hour or so before grilling.
Cooking salmon can seem kind of tricky, since it can be disastrous to overcook a piece of salmon. Here are a few tips about grilling salmon:
To increase flavor, add water soaked alder chips to the coals. This will infuse an alder smoke flavor into the salmon.
When you cook the fish, you will need to grill a filet for about 15-20 minutes, depending on how thick it is. You can tell salmon is done when it is firm to the touch rather than squishy. You can also tell it is done when the fat starts to rise to the surface - it looks like a kind of white paste. The color of the fish changes when it is done as well. It should be a pale pink rather than bright pink or red. Always cook salmon skin-side down and never overcook salmon.