How to Know When Your Grilled Salmon Is Ready

Adding grilled salmon to your diet is a heart-healthy choice. The American Heart Association recommends two servings of fish per week, and salmon is rich in omega-3 fatty acids and high in protein. Although grilled salmon is simple to prepare, it can be difficult to decide when it's ready to eat. Don't overcook your salmon. Learn how to check for done-ness and banish dry grilled salmon forever.

Difficulty: Moderately Easy

Instructions

1. Light the grill to a medium to low flame. If you get it too hot, you'll burn the outside of your salmon, while the inside will still be raw.

2. Leave the skin on the salmon. This holds the fish together and makes it easier to remove from the grill when done.

3. Determine the approximate thickness of your salmon. You will need to grill 7 to 9 minutes for a 1-inch fillet. A whole 2 lb. salmon will take about 15 to 17 minutes.

4. Place the salmon on the grill at an angle, skin-side down. This will help in taking it off the grill, and you'll also get some attractive grill marks.

5. Refrain from your urge to turn the salmon during cooking. There's no need to flip it. You can, however, baste it with a marinade while it's grilling.

6. Test the salmon with a fork after the correct amount of time. The grilled salmon is cooked when it flakes easily with a fork, and the skin is just starting to separate from the fish. It will also look opaque and feel slightly firm.

7. Remove the salmon from the grill with a thin, flat metal spatula.

Tips & Warnings

• Sometimes the salmon skin remains on the grill despite your best efforts to remove it. Make sure you clean the grill while it's still hot for easy removal of the remaining skin.

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[Jawanmardi]

on 10/21/2008 Also, I wanted to share this salmon recipe that one of my friends gave me.

- Armand Jawanmardi

For fish:
2 lbs salmon filet (cut into 4 pieces skinless)
1 tbsp chili powder
1 tsp oregano (dried)
Salt
Pepper
Vegetable oil
In a bowl mix chili powder and oregano.
Lightly salt and pepper salmon. Coat with vegetable oil. Rub spices on fish and lightly coat evenly, don’t overspice as the spices will burn.Let sit for at least 30 minutes unrefrigerated.Cook. I think I had it 350 degrees on each side for about 2-3 minutes. You can look at it and tell my love.

[Jawanmardi]

on 10/21/2008 You can also tell if your salmon is ready by simply looking at it while it's cooking and in between flipping it. You want to avoid the "gummy" look in the sides and go for a tender pinkish look instead.

Great tips though! I love salmon!