{"id":4205,"date":"2023-05-26T22:15:03","date_gmt":"2023-05-26T15:15:03","guid":{"rendered":"https:\/\/loudhdtv.com\/tips-for-cooking-salmon-on-the-grill-perfectly\/"},"modified":"2023-05-26T22:15:03","modified_gmt":"2023-05-26T15:15:03","slug":"tips-for-cooking-salmon-on-the-grill-perfectly","status":"publish","type":"post","link":"https:\/\/loudhdtv.com\/?p=4205","title":{"rendered":"Tips for Cooking Salmon On the Grill Perfectly"},"content":{"rendered":"<p> <script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-3711241968723425\"\r\n     crossorigin=\"anonymous\"><\/script><br \/>\n<\/p>\n<div>\n<p> <span class=\"drop-cap__first text-dropcap \">P<\/span>OV: The rooftop is officially open, the friend group is coming over, and you\u2019re in charge of not only grilling the salmon\u2014<em>hi, intimidation<\/em>\u2014but ensuring it looks presentable, too. Before you go into a full-blown panic envisioning yourself fishing (pun intended) pieces of burnt salmon out from between the fiery grill grates with tongs, we\u2019ve got you covered.<\/p>\n<p>Cooking a beautiful fillet of salmon on the grill can feel like one of the most daunting tasks you\u2019ll face all summer long aside from <a href=\"https:\/\/www.wellandgood.com\/top-rated-sunscreens-tested\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/top-rated-sunscreens-tested\/\">wearing enough SPF<\/a>. But with the help of a professional chef who&#8217;s loaded with tips and tricks for grilling salmon to perfection, you\u2019ll be serving up restaurant-worthy grilled masterpieces in no time. Time to fire up the Weber.<\/p>\n<h2><strong>Cooking on salmon on the grill without it falling apart completely<\/strong><\/h2>\n<p>According to <a href=\"https:\/\/clicks.trx-hub.com\/xid\/leafgroup_ca5e0_wellgood?q=https%3A%2F%2Fgo.skimresources.com%3Fid%3D104860X1561639%26xs%3D1%26xcust%3DSTMSFD-1063909%26url%3Dhttps%253A%252F%252Fwww.linkedin.com%252Fin%252Fmattpadilla%252F&amp;p=https%3A%2F%2Fwww.wellandgood.com%2Fcooking-salmon-on-the-grill%2F&amp;event_type=click\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.linkedin.com\/in\/mattpadilla\/\">Matthew Padilla<\/a>, the culinary innovation director of <a href=\"https:\/\/www.truefoodkitchen.com\/\" target=\"_blank\" rel=\"noopener nofollow\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.truefoodkitchen.com\/\">True Food Kitchen<\/a>, there are two main factors that will make or break (pun intended) salmon on the grill: Heat and patience. \u201cThe trick is to preheat the grates and the grill so it\u2019s nice and hot\u2014above 550\u00baF, or it will stick,\u201d Padilla says. Additionally, Padilla recommends cleaning the grill with a brush before cooking the fish to prevent sticking.<\/p>\n<p>So, how can you tell when the fish is ready for flipping, aka the most stressful part? \u201cYou\u2019ll know it\u2019s ready to turn if it lifts off the grill easily. If it\u2019s sticking, keep it on a little longer,\u201d Padilla says. In other words, have patience, and don\u2019t dare fuss with the fish once you lay it down. As the fish cooks, it undergoes the <a href=\"https:\/\/www.wellandgood.com\/roasted-vegetables-hack\/\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.wellandgood.com\/roasted-vegetables-hack\/\">Maillard reaction<\/a>, a chemical reaction between amino acids (like protein) and reducing sugars that results in browned color and that classic caramelized taste. Cooking the fish at high heat is key for creating that crust and browning reaction that prevents the fish from sticking to the surface or falling apart.<\/p>\n<div class=\"related-content \" style=\"\" data-module-init=\"related-content\" data-module-immediate=\"\" v-cloak=\"\">\n<div class=\"related-content__wrapper \" v-cloak=\"\" :class=\"{'is-loaded':isLoaded}\">\n<p> <span class=\"inline pr-6 text-seafoam-dark\">Related Stories<\/span> <\/p>\n<p> <related-content class=\"related-content__links\" parent-article-permalink=\"https:\/\/www.wellandgood.com\/cooking-salmon-on-the-grill\/\" current-title=\"How To Grill Salmon Without It Breaking Apart Into a Million Pieces, According to an Executive Chef\" current-image=\"Stocksy_txp851bf3d8J3i300_Small_168447-425x285.jpg\" v-on:parsely-posts-loaded=\"onPostsLoaded\" start-date=\"2022-11-26\" tag=\"div\" inline-template=\"\" url=\"https:\/\/www.wellandgood.com\/cooking-salmon-on-the-grill\/\" secret=\"w5ztterVB03LGZJLfXS0hf3EvQBuFFIWew9hmVQxthU\" apikey=\"wellandgood.com\" limit=\"3\"> <\/p>\n<div>\n<div class=\"related-content__card mb-[10px] sm:mb-[20px]\" :class=\"{'related-content__card--full':posts.length === 1}\" v-for=\"(post, key) in posts\"> <a v-on:click.prevent=\"trackLinkGA($event, key)\" :href=\"https:\/\/www.wellandgood.com\/cooking-salmon-on-the-grill\/post.url\" data-url-source=\"related-content\" class=\"related-content__link\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"\"> <\/p>\n<div class=\"related-content__card--image bg-tan\" :style=\"{ backgroundImage: 'url(' + post.image_url + ')' }\"> <img :src=\"https:\/\/www.wellandgood.com\/cooking-salmon-on-the-grill\/post.image_url\" :alt=\"post.title\"\/> <\/div>\n<p> <\/a>  <\/div>\n<\/p><\/div>\n<p> <\/related-content> <\/div>\n<\/p><\/div>\n<p>For restaurant-like crosshatch grill marks and bonus points for presentation, Padilla recommends placing the fish at a two-o\u2019clock angle (in relation to the grates on the grill) and then turning it to 10 o\u2019clock once you\u2019re able to lift it without breaking it apart. He then repeats the process on the other side to get the same visual effect on both sides.<\/p>\n<h2><strong>How to grill salmon on a cedar plank<\/strong><\/h2>\n<p>Another foolproof way of ensuring that your salmon doesn\u2019t stick to the grill is by using a cedar plank that also imparts a smoky, delicious flavor while it cooks. \u201cFor cedar plank salmon, I soak the planks for two to four hours before cooking. Then I warm up the grill, add the plank, and let it get hot for about five to seven minutes,\u201d Padilla says. \u201cFinally, I place a skinless salmon portion on the plank\u2014with what would\u2019ve been the skin-side down\u2014and cook for 10 to 15 minutes. But that can vary depending on the size of the salmon.&#8221;<\/p>\n<p>For tender, flaky, and never-dry salmon, Padilla recommends cooking it to medium doneness or until it reaches an internal temperature of about 135\u00baF to 140\u00baF. But if you prefer it on the rarer side, he says to aim for 125\u00baF. For context, medium rare is around 130\u00baF, medium is 135\u00baF, and medium-well is about 140\u00baF. However, keep in mind that the USDA recommends cooking fish until it reaches an <a href=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-temperature-chart\" target=\"_blank\" rel=\"noopener\" referrerpolicy=\"no-referrer-when-downgrade\" data-vars-event=\"body text\" data-vars-click-url=\"https:\/\/www.fsis.usda.gov\/food-safety\/safe-food-handling-and-preparation\/food-safety-basics\/safe-temperature-chart\">internal temperature of 145\u00baF<\/a> to prevent the risk of foodborne illness.<\/p>\n<h2><strong>How to cook salmon with the skin on<\/strong><\/h2>\n<p>For ultra-crispy skin, Padilla notes that cooking salmon on a pan is ultimately better than grilling it. \u201cFor skin-on salmon, I prefer to cook it in a saut\u00e9 pan. I warm a pan up and add olive oil. Once the oil is just starting to smoke, I add the fish, which you should season before cooking on both sides,\u201d he says. Then, he says it\u2019s important to keep a watchful eye on the temperature of the pan by keeping it hot enough so that it sears the skin but not too hot that it burns it completely.<\/p>\n<p>In all, Padilla says this process should take about three to four minutes, which you\u2019ll repeat on the other side. \u201cAgain, you\u2019ll know if it\u2019s ready to flip if it\u2019s not sticking and nicely browned,\u201d he says.<\/p>\n<p>As for the perfect flavor, he recommends keeping it nice and simple. \u201cI prefer a nice sea salt, but you can absolutely marinade it,\u201d Padilla says. The choice is yours.<\/p>\n<p><em>Up next on the grilling menu are easy vegan hot dogs:<\/em><\/p>\n<p><iframe loading=\"lazy\" title=\"How To Make Easy Vegan Hot Dog (aka &quot;Not Dogs&quot;) | Well Done | Well+Good\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/ppKhOAeyXa4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/p>\n<\/p><\/div>\n<div data-type=\"_mgwidget\" data-widget-id=\"1675549\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n","protected":false},"excerpt":{"rendered":"<p>POV: The rooftop is officially open, the friend group is coming over, and you\u2019re in charge of not only grilling the salmon\u2014hi, intimidation\u2014but ensuring it looks presentable, too. Before you go into a full-blown panic envisioning yourself fishing (pun intended) pieces of burnt salmon out from between the fiery grill grates with tongs, we\u2019ve got &hellip;<\/p>\n","protected":false},"author":3,"featured_media":4207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4205","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/4205","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4205"}],"version-history":[{"count":0,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/posts\/4205\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=\/wp\/v2\/media\/4207"}],"wp:attachment":[{"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4205"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/loudhdtv.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}