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By eHow Food & Drink Editor
Cook Salmon Steaks on a Grill
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The easiest way to cook salmon on the grill is to leave the skin on and close the grill's cover. The protective skin will become crisp as the dome reflects heat, cooking the salmon from above and beneath. Here are a few steps to help you cook the perfect salmon.
eHow Food & Drink Editor
Comments
Anonymous said
on 6/30/2006 The best salmon I ever grilled was actually part smoked. Submerge a food grade cedar plank in the clean kitchen sink (weight it down with a pot) for at least two hours. Clean and pat dry the fish. You can use a mixed rub for flavor, or mix your own: paprika, onion powder and garlic salt work well. Our grill is gas powered, so I put the grill on the lowest setting. Put the seasoned fish on the plank and put it directly on the grill. Close the cover. The cedar should smoke and char, adding its flavor to the fish. A half a fish takes 20-30 minutes. Best part is you don't have to add fat! I serve the salmon with a reduction of fish stock, white wine, and shallots, and garnish with lemon wedges.
Anonymous said
on 11/22/2005 In a cup, mix 2 tablespoons brown sugar, 2 tablespoons of soy sauce, 2 tablespoons water, a healthy sprinkle of Cajun seasonings and a splash of lemon juice. Mix well and baste throughout cooking.
Anonymous said
on 11/22/2005 I cook salmon on my flat-sided grill (on an electric stove). After the heat is even, apply olive oil lightly. Place the salmon skin side down. Cook until the white (cooked) area appears halfway on the side. Apply butter to the meat side and gently turn. This will brown the meat. Cook until no pink
is showing. This takes approximately 8 minutes.
Anonymous said
on 11/22/2005 A pan works better than a grill. Use a little olive oil, a good amount of lemon juice, stacks of lime juice, and that's it! The two juices add a zesty flavor and keep the fish moist.
Anonymous said
on 11/22/2005 While the salmon is cooking on the skin side, brush a small amount of olive oil on the flesh just before turning. This will help prevent sticking, yet will add a nice crispiness to edges. (Garlic and pepper are a nice addition at this time, too!)