How to Grill Salmon Without Falling Apart

These salmon steaks attached to the skin are the best cuts for grilling.

Cooking cuts of salmon, or any other delicate fish, directly on the grill is difficult. However, choosing the right cut of fresh fish renders grilling possible. Grill salmon on a coal or gas barbecue or on an electric indoor grill. Always start with thawed salmon to avoid sogginess due to melting water. An alternative to direct grilling over flames is pan grilling, which sears the outside of the salmon while keeping it moist and together on the inside.

Things You'll Need

• Salmon
• Grill fork or spatula
• Oil or butter
• Aluminum foil

Instructions

1. Select the right cut of salmon for grilling. Not all salmon cuts are created equal for the grill. Thick-cut steaks and whole fish are the best for the grill, as thin-filleted fish tends to fall apart when set directly on the grill. Fish that is still attached to a part of the fish skin is also ideal for grilling.

2. Oil the fish rather than the grill. Oiling the fish directly with olive oil or butter will give the salmon a better flavor and will keep it from sticking to the grill. Salmon that sticks to the grill falls apart when removed or flipped, so proper oiling is required for a smooth flip.

3. Place the salmon skin-side up on the grill if it has skin. If your salmon steak has skin on one side, place the skin side up so that the flaky, fleshy side will already be seared and "harder" by the time you flip it over.

4. Do not overcook the fish. It is tempting to let the salmon cook longer to stiffen it up, so that it won't fall apart. Overcooking will make the fish rubbery, tough, charred -- and it will fall apart anyway. Overcooking fish causes the proteins to break down and thus fall apart. Salmon steaks or cutlets only need to grill for about four to five minutes per side over medium-high heat.

5. Flip the fish only once. Multiple flipping attempts encourage the flesh to fall apart on impact. To avoid unnecessary flipping, carefully check the underside of the fish to make sure that it has char marks and is ready to be flipped.

6. Grill on top of aluminum foil or inside of a foil packet. Grilling salmon directly on the grill is difficult and takes practice in order to keep the steaks from falling apart. Instead, make a packet out of the foil to create a steam chamber in which to grill the salmon.

References

• Great Salmon Recipes: Grilling Salmon
• Cooking for Engineers: Grilled Salmon