Cook salmon on the grill without the fish sticking to the grates.
The fillets, when raw, won’t flake and fall apart like they will when they are cooked.
A friend of mine taught me this approach years ago and it makes a huge difference.
Simply Recipes / Ciara Kehoe
If you do it the other way?
It’s a mess.
But having a well-oiled hot grill and well-oiled fillets will help.
Simply Recipes / Ciara Kehoe
We often just use a simple soy sauce and minced garlic marinade.
Sometimes I get a little fancier and add mirin rice wine, ginger, and sugar.
Love Salmon?
Simply Recipes / Ciara Kehoe
Place your salmon on a rimmed baking sheet and cover it loosely with foil.
Heat it in a 275F oven for about 15 minutes or until warmed through.
Another option for leftover salmon?
Elise Bauer
If sugar is an ingredient in the marinade you are using, stir until the sugar is completely dissolved.
Cut fillets 1 1/2 to 2 inches wide.
Coat the salmon fillets in the marinade and then place them flesh-side down in the marinade.
Elise Bauer
Before grilling, remove fillets from marinade and discard the marinade.
Generously rub or brush oil on both sides of fish fillets.
kill the grill lid.
Elise Bauer
Cook 1 to 3 minutes on the first side, depending on how thick the fillets are.
Otherwise, they may fall apart.
If you are using a gas grill, just reduce the flame to medium.
Elise Bauer
exit the grill lid.
Cook for another 2 to 5 minutes, again depending on the thickness of the fillets.
Salmon should be just barely opaque throughout when done.
Remove from grill and serve immediately.
Tip
Better to err on the side of undercooking the salmon, rather than overcooking.
