Grilling salmon sides


 
JohnTak

JohnTak

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When I grill salmon I flip the sides over several times to get grill marks and to insure the sides are cooked through in the thick part. My question is it necessary to flip? I usually wind up with flavorful but broken sides.
 
I flip salmon once so that it doesn’t break up.

I’d recco using a CI sear grate in the center of your WSK, well oil the CI grate right before placing the salmon on it. Mark the salmon and flip at 90 seconds and then go the next 90 seconds. Then move to indirect for the doneness you seek. We prefer rare center on salmon but it sounds like you prefer fully cooked through.
 
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I don't care about grill marks on salmon (or much anything else for that matter) since they really don't do anything. If I get them fine if not I am more concerned about flavor. I leave skin on. Season as liked, cook skin side down relatively high indirect heat until done to my liking. Perfect every time
 
Are you grilling steaks, or filets?

unless it is a skin-on filet, I've stopped grilling salmon on a grate and grill on a plank.

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Salmon on a plank

Prosciutto wrapped asparagus as appetizers. Indirect for 8 to 10 mins at 400F Some goat cheese sprinkled on top. We should have made more.
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Salmon on a plank

Prosciutto wrapped asparagus as appetizers. Indirect for 8 to 10 mins at 400F Some goat cheese sprinkled on top. We should have made more.
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I leave the skin on, grill indirect, let the skin stick to grates, lift the fillet off in serving size pieces, peel the skin off discard or serve it alongside for those who like the crispy skin. Most of this bunch are not big skin eaters.
 
I leave the skin on. I spray the grate down with olive oil first. Of course the filets are pretty much oiled down with olive too. 5 min meat side down to add sear marks, it will release from the grill when it's done. Then using tongs pick up and flip over...then...3 min skin down. The skin will usually release pretty easy from the meat when it's done and if the skin stays on the grill I don't really care.... One less thing for me to fool with. Scoop the filet off the grill with a spatula and I don't care about the skin if it stays
.
 
LMichaels said:
Planks are fine if you like them. TO me they make it taste like my mom's old cedar chest LOL
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If I put salmon on a new plank it can have a strong cedar taste. I started putting a char on the planks and I get a smoky flavor. I reuse planks a few times until they are burnt to a crisp so eventually they bring more char flavor than cedar chest. Next time you are in the neighborhood, stop by and I'll cook some.
 
DanHoo said:
If I put salmon on a new plank it can have a strong cedar taste. I started putting a char on the planks and I get a smoky flavor. I reuse planks a few times until they are burnt to a crisp so eventually they bring more char flavor than cedar chest. Next time you are in the neighborhood, stop by and I'll cook some.
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i'm thinking of reducing some maple syrup to a thicker glaze type consistency and then basting that atop a smoked salmon, or salmon loins. might be a good matchup. no cedar. fruit wood or mesquite chips for a slight hint of spicy wood.
 
Brett-EDH said:
i'm thinking of reducing some maple syrup to a thicker glaze type consistency and then basting that atop a smoked salmon, or salmon loins. might be a good matchup. no cedar. fruit wood or mesquite chips for a slight hint of spicy wood.
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I cook mine very similar. Usually skin on, so it sticks to the grill. Once cooked a spatula easily slips between the stuck skin and the flesh. EZPZ. If I am forced to use skinless filets, I put a sheet of parchment paper folded double then cook it the same way only I pull the parchment and filet off at the same time.
I have tried many times to use the plank both trying it eating out or at home. Just not something that makes my socks roll up and down
 
I’ve not been impressed with plank salmon.
Maybe I’ve done it wrong because they just seem to wet for my liking.
On the grill I’ll go meat side down for a quick sear then skin side down until my liking.
My favorite salmon is 5 minute old seared in a pan with butter and a small squish of lemon on the boat.
It tastes like steak when it’s that fresh.
 
I buy the salmon sides from Costco and they take the skin off 😢. I’m thinking, try indirect with no flipping. I use two wide spatulas and that helps a lot. When I could get skin on it wasn’t a problem.
 
JohnTak said:
I buy the salmon sides from Costco and they take the skin off 😢. I’m thinking, try indirect with no flipping. I use two wide spatulas and that helps a lot. When I could get skin on it wasn’t a problem.
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KP in Rancho Cordova sells whole salmon and IIRC, you can buy a side, with the skin on. Maybe Ranch99 in Elk Grove has it too?
 
Wild caught Sockeye salmon: skin on(one side only fillet), meat side down for sear/grill marks, flip to finish. Fork tender with the meat flaking right off the skin.

Atlantic salmon: no skin, first side on a tad longer to get sear/grill marks, flip to finish.

Edit: this is just me - but I rub both sides with a very light coating of canola oil and then season. This helps for the fillets not sticking to the grill grates (but they also are wiped down with some oil before dropping meat on them).
 
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Erik Tracy said:
Wild caught Sockeye salmon: skin on(one side only fillet), meat side down for sear/grill marks, flip to finish. Fork tender with the meat flaking right off the skin.

Atlantic salmon: no skin, first side on a tad longer to get sear/grill marks, flip to finish.
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I have never had good luck cooking Sockeye. Seems all I do is glance at it and it's dried out and over cooked. One reason I tend to prefer Atlantic salmon. Way more forgiving
 
So here is what I don't get about those blocks. So you got a nice new block (and I am sure it is not cheap). Stick it in the grill getting it hot enough to cook on. And you cook your salmon (or whatever). Now whatever you cooked has left juices and oils on/in that block and will come into the next things you cook Also doesn't what you cook become overly salty?
 
LMichaels said:
So here is what I don't get about those blocks. So you got a nice new block (and I am sure it is not cheap). Stick it in the grill getting it hot enough to cook on. And you cook your salmon (or whatever). Now whatever you cooked has left juices and oils on/in that block and will come into the next things you cook Also doesn't what you cook become overly salty?
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Now you tell me.jpg
 
I grill it skin-side up, over med-high heat for ~ 4 minutes. Flip it, skin side down and take it to 122 deg
 
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