Grilled Salmon
Published July 31, 2024
Bryan Gardner for The New York Times. Food Stylist: Greg Lofts.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 (6- to 8-ounce) skin-on salmon fillets
Salt
Mayonnaise
Nutritional analysis per serving (4 servings)
111 milligrams cholesterol; 443 calories; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 7 grams saturated fat; 30 grams fat; 472 milligrams sodium; 40 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a grill to medium. Pat the salmon dry and sprinkle all over with salt. Arrange the salmon skin-side up on a plate. Coat the skin with a thin layer of mayonnaise — less than 1 teaspoon per fillet. You should still be able to see the skin through the mayonnaise.
- Step 2
Clean the grates with a grill brush. (No need to grease the grates.) Place the salmon skin-side down on the grill. Cover the grill and cook until the skin is crisp and the fish is opaque, 6 to 8 minutes. (An internal thermometer should read at least 120 degrees; thinner fillets will take less time than thicker ones.) Use a fish spatula to carefully transfer the salmon to plates, skin-side up.
Private Notes
Comments
For years I’ve cooked salmon on the Weber with no problems — putting it on foil, away from a mound of coals on the opposite side, and adding soaked wood chips to smoke it. Before cooking, rubbed with a brown sugar, salt and pepper mixture. If you need grill marks, flip it over at the end. Salmon is a delicious maple brown, and best (for us) slightly underdone. Clean the grill with a wire brush and wipe with an oil drizzled paper towel. Lighter slightly cooled Pinot Noir is perfect with it.
I live in Alaska, and we all grill a lot of salmon up here. Everyone I know grills it on a sheet of aluminum foil, and never worry about the skin sticking on the grill.
I don't really care for the skin, and I have found that laying the filet skin-side-down on a very hot grill saves the mess and bother of removing it with a knife. Within three or four minutes, you can slide any type of spatula between the meat and the skin. [Just be sure to season the top of the filet before turning.] After a few more minutes you will have a beautiful piece of fish and a crispy skin, side by side. I would caution against using a wire brush to clean the grill.
I do this, but I use the nice crispy skin only to protect the fish, sliding my fish portion OFF of its skin to serve.
My go-to method (gas grille) is start with the grille on high. Put the fish on and immediately lower to medium heat. Wait 8 minutes (thick filet) and eat. Yes, the skin sticks to a non-greased grille but we do not eat the skin. (Seasoning: salt, a bit of pepper, and a bit of Tony Chechere's cajun spice. Do not cook any longer than 8 minutes.
Only way I grill swordfish ( for 50 years). Hellman’s on both sides & grill both sides with perfect grill marks and delicious fish! Will try the salmon this way as well. Just using EVO doesn’t work dries it out well. Good tip!