- First and foremost, you have to get big enough cuts for grilling. The size of the cuts is very important. Ideally the fillet should be an inch thick and weighs around 6 ounces. If your budget doesn’t permit it, 4 ounces will do, but it still has to be an inch thick.
- As much as possible get fillets that still have the skin on, this will help keep your fish intact.
- When marinating your fillet for long periods do not use salt. Salt will suck out the natural juices and flavors of the salmon. ou must only salt the fillets right before putting it on the grill, this way the fillets are seasoned and still juicy. This is something grilled salmon recipes always neglect.
- Make sure your fillets are thawed properly, and no longer frozen in the middle, this can mess up grilled salmon recipes.
- It is imperative that your grill is preheated. You want your metal grills to be as hot as possible when introducing the fish, as this will prevent the fish from sticking to the grill.
- Painting your fillets with oil right before grilling them will also prevent fillets from sticking to the grill. The oil will allow the fish to cook without sticking to the grill.
- A medium high heat is what you need to cook the salmon perfectly, anything lower or higher will mess up the cooking process. A grill that is too cold will give you a tough and dry fillet. The grill should be at just the right temperature so you don’t under or overcook the fish.
- Always grill salmon with the skin side up first.
Follow these tips and you can take on all grilled salmon recipes that you can find.
