How to Grill Salmon

Summary by Krater

This video covers how to properly grill salmon on gas and charcoal grills, explaining the differences between salmon steaks and fillets, how to salt in advance to prevent sticking, and how to preheat and oil grill grates. It concludes with timing guidelines for cooking salmon to ensure a crispy skin and flaky, translucent interior.

From the video

Answers: How do you grill salmon so it doesn't stick or fall apart?

• salmon fillets vs steaks
• salting salmon ahead
• preheating and oiling grill grates
• grilling salmon skin side down
• testing salmon doneness

Ingredients

• salmon
• salt
• grilling glaze
• canola oil

What it concludes

• Salmon steaks don't fall apart easily and stick less to the grill, but they require eating around bones and lack crispy skin on the sides.
• Salmon fillets can get gloriously crispy skin and have no bones, but they require more skill and a hot grill.
• Salting salmon ahead of time draws moisture to the surface, which causes the fish to stick to the grill if not dried thoroughly.
• Salting salmon 1 hour to 1 day ahead allows it to absorb salt and prevents sweating on the grill.
• Preheating a gas grill with foil on the grates traps and reflects heat, getting the grates about 150 degrees hotter.
• Oiling the grill grates repeatedly (about 8 times with an oiled paper towel) makes the biggest difference in reducing sticking.