Salmon grill marks

tipc1 · June 2004

How would one go about getting good grill marks on salmon? My salmon
always sticks to the grill and then tears when I try to remove it. I grill the salmon for about 20 mins @ 350 after 5 mins of smoking with alder wood chips. The fish always tastes great but it does not look all that great. Thanks for the help.

Chef Wil · June 2004

TIPC1,
clean your grill good, spray with non stick spray, and season your fish right before it hits the grill, seasoning the fish too soon draws moisture from the fish and its the moisture causing it to stick, hope this helps.

Unknown · June 2004

TIPC1,[p]A little off the subject but have you tried cedar plank salmon. It is tasty.

BlueSmoke · June 2004

Chef Wil,[p]Guess you could call me "Nervous Nelly"... LOL[p]I like a little insurance. In addition to your advice, I:[p]re-oil the grill with a rag soaked in oil before placing the fish, and[p]spray the fish with non-stick spray before turning.[p]Ken

Roundman · June 2004

TIPC1,
I don't try for grill marks. I cook salmon skin side to the grill raised grill at 400 for 10 min and then shut vents cook for 10 min more fish tastes great and skin peels off no problem.
Ceder plank is also a great way to cook salmon. Make sure plank is untreated and soaked well. I cook the sames as above except not on a raised grill.[p]

mad max beyond eggdome · June 2004

TIPC1,
cedar plank is definitely the way to go. . .soaked plank, on direct grid at 400 degrees, fish coated with olive oil and dizzy raging river rub, a squirt of lemon juice about halfway throught he 15 minute cook. . .don't care about the grill markds [p]<img src=http://img73.photobucket.com/albums/v221/madmax521/DSCN0269.jpg>

Mike in MN · June 2004

TIPC1,
Another note...If you use enough oil/spray whatever, it shouldn't be sticking.....but, I have learned if you throw the salmon (or any meat for that matter) on the grill and allow it to sit for about 1 minute, and then go in there and run a spatula under it and reposition the meat about 45°-90°, your sticking problems will cease.[p]Another trick I have learned is to oil the grill with an onion that has been soaked in olive oil. Just throw a couple of TBSP of olive oil on a small plate, add your favorite seasonings, and place a halved onion onto the oiled/seasoned plate. Allow this to sit for 15 minutes to an hour prior to grilling. The onion will absorb the oil and seasoniongs. Use the onion as a grill wipe to oil and season the grill just before you throw your meat on. Leave the onion on the grill to cook as you prepare your meat, turning occaisionally. Now, if you have to take the outer rings of the onion off to "sample" them as they become done, it's OK....sometimes my 1/2 onion never makes it back into the house. ;> [p]Use caution with this as sometimes there may be a flare/flame as the hot oil hits the grill. If you have guests watching this display, you can make some sort of Emeril inspired comment....Other than "D*mn!! I mean Bam!"[p]I learned this in Mexico. The chefs out at the pool BBQ's always do this....great showmanship, and it works.[p]Mike in MN

Salmon grill marks

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