How to Grill Salmon Fillets

Salmon has a great taste when grilled slowly to perfection. A working grill and good seasoning bring out a unique flavor in the salmon fillets. You do not need to be a professional chef to prepare tasty salmon fillets, just follow the simple steps below.

Instructions

Difficulty: Easy

Things You’ll Need:

• Strainer
• Spices
• Gas or charcoal grill
• Brush
• Mayonnaise
• Brown paper bag (optional)
• String (optional)

1. Wash the salmon fillets under cold running water. Place them in a strainer to remove all moisture. Season them with a mixture of your favorite spices. Cover the salmon with foil and let marinate.
2. Prepare your grill for cooking. Set a gas grill at a temperature of 300 to 325 degrees F. When using a charcoal grill, light the grill and wait until the coals become bright red and the flames have almost subsided.
3. Take a small brush and apply a layer of mayonnaise on one side of the salmon and place it on the hot grill. This prevents the fish from sticking to the grill. Coat the other side with more mayonnaise before turning.
4. Turn over the salmon after three to five minutes depending on the thickness of the fillets. Once cooked on both sides, place the fillets on the hottest part of the grill for one minute each side. This helps transfer grill marks to the salmon to create an interesting and professional look.
5. Use a different approach. Place seasoned salmon fillets in a brown paper bag and tie it up with a string. Dip the tied fish in cold water and promptly transfer to the hot grill. The paper will blacken but the fish will remain intact and cook to your taste. Turn the bag over after 3 to 5 minutes. Place the bag on a plate and carefully cut the string and tear off the paper.

Tips & Warnings

• Use oven mitts when cooking salmon fillets on a grill.
• Don't flip the fillets until they are fully cooked on one side.
• Keep children away from the grill. Also keep your distance when using a matchstick to light the grill.
• Serve salmon fillets with a green salad or rice. Pair with wines such as Chardonnay, Pinot Noir or Chenin Blanc.