How to Grill Salmon Filets

Salmon is one of the most healthful foods to eat. Not only is it low in calories and high in protein, salmon is also rich in omega-3 fatty acids. Omega-3 fatty acids reduce "bad" cholesterol. When purchasing salmon fillets, look for even thickness and fillets with a salmon pink color. The fillets should have a slight iridescence to the meat, as well. Try to find fillets with the skin still on, if you are grilling the fish. The skin helps keep the fish from falling apart. Grilling salmon fillets is relatively easy.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Vegetable oil
• Grill tongs
• Basting brush
• Seasonings (optional)

1. Position the rack on the grill, so it is 3 to 4 inches above the heat. Preheat the grill on medium-high heat. You want to cook the salmon quickly, so it doesn't dry out, but you don't want to burn the fish.

2. Grease the grates with vegetable oil. Baste both sides of the fillets with the vegetable oil, too. The oil will stop the salmon from sticking to the grates.

3. Place the salmon skin side down on the grates. Turn the fish every 2 to 3 minutes. You may only have to turn the fish a couple of times, because the salmon will cook quickly.

4. Add seasonings when the fish is close to being done. Dill and fennel are popular herbs for salmon. The fish is done when it is flaky when pierced with a fork. The color will have changed, as well.

5. Remove the fish from the grill and place it on a clean platter. Add lemon juice for extra flavor. Do not place the salmon on the platter used for the raw fish. Serve immediately.

Tips & Warnings

• Keep the salmon refrigerated before use. Wash all utensils and surfaces exposed to the raw fish.
• Never store raw and cooked salmon together. Do not overcook the salmon. Remove it from the grill as soon as it is flaky. Do not eat salmon that has a strong odor.

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