How to Grill Salmon Steaks and Fillets | Food Network


[music playing] Salmon on the grill is an
easy, flavorful way to eat fish. And with these tips, a little
precision and practice, you can grill any kind of fish. First, fish know-how. These are steaks. These are fillets. It’s best to get them with skin. The skin helps hold your
fish together and prevent sticking on the grill. Should you eat the skin? That’s up to you. Make sure there
are no pin bones. Before you cook,
pat the salmon dry and season it with kosher salt
and freshly ground pepper. Then place it on an
oiled grill that has been preheated to medium high. For fillets, put the salmon
down presentation side first. That’s what the pros
called the skinless side. Space the fillets out a bit
so that they cook evenly. And here’s the hardest
part– don’t touch it. Let the grill do the work. The salmon will release itself
from the grill when it’s ready. You’ll want to flip it
when it’s 60% cooked. Use a flat spatula to
turn the salmon over. Get under it and flip
to finish the cooking. A one-inch thick
piece of fish will cook in about 6 to 10 minutes. Cook it to your liking. Six minutes and it will be
slightly pink in the middle. 10 minutes and it will
be cooked through. Remove the salmon from the grill
and, like any other protein, let it rest. Serve it up with some lemon. It’s that simple. So fire up your grill
and give it a try before this one gets away.

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