How To Grill Salmon Fillet
In order to get grill marks on your whole salmon fillet, grill skin side up first, then flip for the remaining time.
Salmon Fillets Versus Steaks
A whole salmon fillet can be easy to grill because you can cook it all at once and then serve it up. It also makes for great presentation for your family or guests. We especially like a whole fillet when we have a buffet-style meal for catering . The salmon steak is simply smaller fillets, or salmon steaks as they are called cut from the side of fish or along the spine.
Grilled blackened salmon, sliced into individual portions for serving. A great centerpiece for a dinner party.
Blackened Grilled Salmon Recipe
// by Andrew Moravec
Blackened Salmon is one of my favorite ways of grilling Chinook and Coho lately. Our friend Chris from Brookings, Oregon sent me a few really great photos that really get me motivated to make it again!
The trick with any salmon recipe cooked on a grill is the temperature and timing. I prefer a hot cast iron, same as Chris. Cast iron is slow to heat, but gives an even heating surface. I like to test the cast iron temperature by splashing a little water on. If it sizzles and boils off immediately, you are on the right track. Every grill is different, so there will be a little trial and error if you are cooking on a cast iron the first time.
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Grilled Blackened Salmon With Pineapple
This grilled blackened salmon comes together in under 30 minutes and is topped with a refreshing, cool pineapple avocado salsa. A little sweet, a little spicy, this salmon dinner is perfect for grilling season!
- 46 oz portions coho salmon
- 1 ½tspsweet paprika
- ¼½small jalapeno or other small chili)
- non-stick grill spray
Shrimp On Schwank Infrared Grill
Because this was my first cook, I wasnt sure how to render out the shrimp. I put the shrimp on the cooking grate first and seared them for one minute. As you can see the butter in the drip tray is rendering down very nice creating a beautiful sauce for seafood. After the one minute, I moved the shrimp down into the butter mixture.
The shrimp received a light sear, which gave them great color. Because they are so delicate, I will probably just throw them in the bottom drip tray from the start of the next cook and let them render out in the butter. Or, you could throw them in the butter mixture in the drip tray halfway through the salmon cook, so they dont overcook and get tough. Everything is a learning experience, and experimenting is half the fun.
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Apply The Spice And Rub On Your Salmon To Make Blackened Salmon On The Grill
First, youll need to apply the spice rub to your salmon. The spice rub should be applied generously on both sides of the fish. Once its fully coated, set it aside for a few minutes so that the flavors can seep into the meat.
Next, place your blackened salmon in a skillet over medium-high heat. Youll want to cook your fish for about 10 minutes before flipping it over and continuing with cooking for another 10 minutes. Youll know when your fish is done when its opaque and crispy on all sides.
Blackened Salmon Steaks On The Grill
The rich flavor of Blackened Salmon is enhanced with the herbal and earthy flavor of Blackened Seasoning. This Blackened Salmon Steaks Recipe is an easy and quick way to make grilled salmon in less than 30 minutes.
The dark color of blackened salmon is by design to give an earthy flavor using sugar in the seasoning.
Blackened Seasoning is a specific seasoning that was created by Chef Paul Prudhomme to mimic grilled flavor in an oven or stovetop. And while we are actually using a grill , the earthy flavor really complements the rich and buttery flavor of salmon.
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Wine Pairing For Grilled Blackened Salmon
Flaky, buttery, and delicious flavor when cooked to the proper temperature.
With the blackened seasoning and char from grilling I love to go with a light to medium bodied red for this one. A bolder style Pinot Noir is always a favorite with grilled salmon of any kind. Beaujolais or Rhone style reds also work great for this dish. If you want something a little bolder, you can reach for a lighter style Merlot if thats your thing.
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Pecan Grilled Chicken Tender Salad a fresh, fast, and delicious meal for any time of day! Its a healthier version of my favorite OCharleys Pecan Chicken Tender Salad Fresh greens topped with juicy mandarin oranges, ripe strawberries, dried cranberries, candied pecans, grilled chicken and bleu cheese, topped with balsamic vinaigrette dressing.
Lemon Basil Pasta Salad A refreshingly easy pasta salad recipe. This spring and summer pasta salad recipe is a lighter alternative to traditional pasta salads and easy to take to get-togethers.
Pineapple Chicken Salad Pie A creamy chicken salad mixture chock-full of sweet pineapple and crunchy pecans is special enough for any brunch or shower when chilled in a flaky pie crust. Easy enough to enjoy for lunch or dinner any day of the week.
Philly Cheesesteak Stuffed Peppers These stuffed peppers are a delicious low-carb spin on the classic sandwich and a tasty dinner idea you can prep ahead of time!
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15 Minute Sweet Potato Salmon Cakes These take just 15 minutes to make! Theyre flavorful, crispy on the outside, and perfectly moist thanks to the sweet potato. Serve with your favorite salad, veggies, and grains!
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Lowered Salmon To Finish Cooking
Once I got a good sear on the salmon, I lowered it down to the lowest setting to finish cooking. The internal temp had a long way to go in the thicker parts. As you can see in the photo, the salmon is starting to change color as it renders through the filet. The overhead Schwank burners do a great job cooking the fish while continuing to blacken the top for an incredible crust.
How To Avoid Overcooked Fish
Just like a steak, salmon has stages of doneness.
- 110°F and below Rare The salmon is still translucent and a deep orange/red color. This is a texture ideal for sashimi.
- 110°F to 125°F Medium Rare The salmon looks a little cloudy or opaque, but is soft, juicy and without a gritty or chalky texture.
- 125°F to 140°F Medium to Well Done The salmon gets flakier and chalkier, but isnt too intense. The salmon starts releasing albumen . A good restaurant will serve their salmon close to medium: tender, juicy, relatively flaky without getting chalky and little to no albumen.
- 140°F+ Super Well Done The salmon is hard, chalky and dry and often lacking in flavor. This salmon shows signs of buffet style a fish that has been sitting out for far too long and looks more white than pink.
I cant even begin to tell you how many times I recommend having a meat thermometer on this site. Once again, it is one of the most used tools in my kitchen. Take out the guesswork even the cheap ones will give you consistently cooked food every time.
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What Do You Mean By Blackening
Blackening is a cooking technique that you may use with any firm-bodied fish such as Salmon. However, it is famous for chicken too. You have to brush the fillets of the fish with butter, remember that it should be to turn them dark more on that momentarily.
After that, you have to coat them with a blend of herbs and spices usually referred to as blackening seasoning. While blackening the Salmon, it is not burned. Instead, the color may come from the milk solids in the butter by deep toasting. In addition, the spices char when your salmon hits the hot grill grates.
The butter will also help the spices to crisp up from the outside while the inside one stays moist at the perfect level.
How To Make Grilled Salmon
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Speaking Of The Salmon
The salmon is seasoned with a mixture of spices, including smoked paprika, garlic powder and oregano. I threw it on the grill until it was just cooked. This may be my new go-to seasoning for salmon its that good.
As soon as the salmon came off the grill, I threw the naan bread on the grill! This allows the naan to get even more puffy and bubbly. It adds some smoky, charred flavor and of course, warms the bread up too.
Once the grilling is finished, all you have to do is throw the slaw on top of the naan. Flake the salmon on top next. Drizzle with the sauce and its ready to go! I love eating this as an open-faced bread, but of course you can use these same ingredients and make sandwiches too.
Its super satisfying. It easily comes together in 30 minutes though you can make the slaw and sauce ahead of time if you wish. This is the perfect way to bring a new and fancy feel to your Fourth of July holiday! Throw the salmon and naan on the grill and everyone will love it. Its simple but at the same time, an elevated way to enjoy our classic summer holiday! Plus, its also a great weeknight meal. Serve it family style and once the salmon is grilled, let everyone build the grilled naan.
Its the loveliest meal ever!
Learn How To Blacken Salmon On The Grill
Do you want a kitchen confidence booster in your cooking place? Well! Making the Blackened Salmon on the grill might be a great idea and thats why you should learn how to blacken salmon on the grill. As fillets of salmon that are seasoned with a lot of spices and pan-seared to flaky perfection can take you in another world of taste and flavor.
Along with it, cooking the Salmon with this method is quite very simple and also provides you with restaurant-type scrumptious. So you can certainly try this fish with the Blackened method now, whenever you have a family gathering or friends reunions in your home.
In this blog, we are going to discuss how to make Blacken Salmon on the grill. But for this, you have to understand first what does Blackening mean? So lets start with this.
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Ingredients For Grilled Blackened Salmon
Type of Salmon: For this salmon recipe, we use Sockeye. While typically a smaller and thinner cut than its King/Chinook cousin, its perfect for a family of four or as part of a multi-protein meal. You can use this recipe for any salmon or steelhead variety. We source line or wild caught salmon. One thing to note is that line or wild caught generally has less fat than farmed Atlantic salmon, so it grills much faster.
When purchasing salmon, ask your butcher to remove any pinbones to make it easier for you to eat once cooked.
Chefs TipFresh salmon filet should not smell fishy and should have a dark pink or reddish color.
Seasoning: We also use our blackening seasoning, which is a mix of spices, salt, pepper, and sugar to give an earthy aroma and flavor balancing out the buttery rich flavor of salmon. You can use any seasoning you like, however avoid one with too much sugar in the seasoning as it will burn faster over direct heat.
Never Cooked Blackened Salmon Before Here Are Some Tips
I know cooking fish for the first time can be intimidating, but it doesnt have to be! Check out a few of these tips and tricks to make every salmon cooking session go smoothly.
- Choose pieces that are all the same size: This way theyll be done at the same time. A center cut is usually the best option to ensure uniform thickness.
- Bring salmon to room temperature before cooking: Take it out of the fridge about an hour before cooking. It will cook more evenly if its not cold.
- Make a foil pan for the grill: Cooking in the foil means there are no extra dishes to wash. Use 2 sheets of heavy-duty foil, and double-fold all four sides then fold the side up to make a rim.
- Leave the skin on: If you leave the skin of the salmon intact it helps hold the flesh together during grilling. But for this recipe, you want to use salmon with the skin removed so you can season both sides of the fillets.
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How To Make Blackened Salmon
Using a small bowl combine all of the spices. Preheat your grill to medium indirect heat and prepare a foil tray for cooking the salmon. Then brush both sides of the fillets with melted butter and sprinkle each side evenly with the spice blend and pour the remaining butter over the salmon fillets.
Place the salmon tray on the grill and cook until the salmon just begins to flake easily and is almost completely opaque throughout.
Remove the grilled salmon fillets from foil using a metal spatula. Transfer the blackened salmon to a plate and serve topped with mango salsa and sprinkle with cilantro.
Note: I made mine on the grill for easy cleanup but you can also make these in the oven.
To Cook In The Oven: place salmon fillets in a pre-heated 425° F oven for 8-12 minutes I like to turn the oven to broil for the last 1-2 minutes.
Blackened Salmon Is So Easy
Dinner is ready in less than 10 minutes, so you can enjoy this healthy recipe even on the busiest nights. Talk about a win-win, right? Its so easy to make and we use this Homemade Blackened Seasoning Recipe.
Its the perfect recipe for days you have very little time to cook. The bold spice flavor is so delicious!
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How Can I Tell When Salmon Is Done
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Even if the fish looks cooked through, it is always best to check with an instant-read thermometer . According to the USDAs website, fish should be safely cooked through at 145° F. However, its okay to remove the meat at 130° F since the internal temperature continues to rise after its removed from the heat. The results are just about perfect after a 5-minute rest.
Salmon will change from translucent red to opaque pink as it cooks. When its done the center should still be a bit translucent but still, flake along the muscle fibers.
What To Serve With Blackened Salmon
Blackened salmon is best served over a rice pilaf. The main difference between pilaf and regular rice is the cooking technique. In rice pilaf, the rice is thoroughly rinsed and fried in oil with some aromatics. The end result is a fluffy pile of flavorful rice and seasonings that dont stick together.
The rice pilaf pictured is my Best Basmati Rice Pilaf.
And summer bring some really gorgeous vegetables: zucchini and squash. I toss them in a skillet with some red onion, oil, garlic and thyme it compliments the fish beautifully and is easy to prepare while the salmon cooks. Ingredients and instructions for this are included below.
I think youll really enjoy this recipe! The blackened salmon pairs so well with the rice and vegetables I hope you give both of them a try!
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