Molly Ayala
Grilling salmon is a great way to cook this rich and slightly oily fish, which is loaded with omega-3s and can take on a variety of seasonings and marinades. Electric grills, such as the George Foreman Grill, are a convenient option for indoor grilling, offering a healthy and quick way to cook salmon without the same smoky flavour imparted by charcoal grilling. When grilling salmon, it's important to ensure the grill is hot enough to prevent sticking and to cook the fish to a minimum temperature of 145°F, while avoiding overcooking.
| Characteristics | Values |
|---|---|
| Grill temperature | Between 400° and 500°F |
| Grill type | Electric grill, gas grill, charcoal grill, George Foreman Grill |
| Grill preparation | Clean grates with a stainless steel brush, oil the grates |
| Salmon cut | Fillet, steak, supreme cut, butterfly or cutlet, whole fish |
| Salmon type | King/Chinook, Sockeye/Red, Coho/Silver, Pink/Humpback, wild-caught, farm-raised |
| Salmon preparation | Dry the salmon, season with salt, marinate, coat with oil and herb mixture |
| Cooking time | 3-5 minutes on each side, 8-18 minutes total |
| Internal temperature | 145°F |
| Resting time | 2-5 minutes |
| Serving suggestions | Grilled corn on the cob, grilled corn salsa, salad, steamed vegetables |
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What You'll Learn
Choosing the right salmon
Type of Salmon
The type of salmon you choose will depend on your preference and availability. Different varieties of salmon have different oil content levels and thicknesses, which can impact the grilling process and the overall taste. Wild-caught salmon and responsibly raised salmon are both great options.
Cut of Salmon
Go for a center-cut salmon fillet, as it is thicker and more uniform, ensuring even cooking. Avoid thin cuts, as they can be tricky to grill without drying out or undercooking. If you are using a skin-on salmon, the skin will help hold the salmon together during grilling and add flavour.
Size of Salmon
Select a salmon that is large enough to provide ample portions for your guests. If grilling in foil, choose a piece of salmon that can be fully wrapped with foil, with enough overhang on all sides to create a foil packet.
Freshness
Always opt for fresh salmon. It should smell clean and fresh, reminiscent of the ocean. If it has a "fishy" smell, it's best to avoid it.
Sustainability
Consider the sustainability of your salmon choice. Opt for wild salmon when it is in season during the summer, and choose a sustainably raised variety during the winter.
Skin-on or Skin-off
Salmon with the skin on is generally recommended for grilling, as it helps hold the fish together and adds flavour. However, if you prefer skin-off salmon, you can still grill it successfully, especially if you use foil.
Remember to pat the salmon dry, brush it with oil, and season it before placing it on the grill. Enjoy experimenting with different types and cuts of salmon to find your favourite grilled salmon recipe!
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Preparing the grill
To prepare your electric grill for cooking salmon, start by preheating it to a high temperature of around 400°F to 500°F. While the grill is heating up, brush the grates generously with oil to prevent the salmon from sticking. You can use a non-stick grilling basket with a locking lid for extra protection.
If you're using skin-on salmon fillets, pat them dry with paper towels, as this will help the seasoning stick to the fish. Season the salmon with salt and pepper, or try a marinade for extra flavour. A simple marinade can be made by whisking together olive oil, lemon juice, garlic, salt, and pepper. For a more herby flavour, add fresh mint, coriander, cumin, turmeric, and a dash of kosher salt.
Place the salmon fillets on a large plate and coat both sides with the oil and herb mixture, or with your chosen marinade. You can then refrigerate the marinated salmon for 20 minutes while you finish preparing the grill and any side dishes.
Before placing the salmon on the grill, use a stainless steel grill brush to clean the grates and ensure a fresh cooking surface.
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Seasoning and marinating
Salmon is a versatile fish that can be seasoned and marinated in a variety of ways to suit your taste. Here are some tips and suggestions for seasoning and marinating salmon before grilling it on an electric grill:
Dry Salmon Seasoning:
Start by patting the salmon fillets dry with paper towels. This step is important as it helps the seasoning stick to the fish. Then, sprinkle kosher salt and black pepper on the salmon. You can also add other dry seasonings such as garlic powder, oregano, cumin, coriander, and Aleppo pepper to taste. These seasonings will enhance the natural flavour of the salmon without overpowering it.
Lemon-Garlic Marinade:
For a classic flavour combination, create a marinade with lemon juice and zest, extra virgin olive oil, chopped garlic, dried oregano, paprika, and black pepper. Whisk these ingredients together in a small bowl, and then coat the salmon fillets generously with the marinade. Place the marinated salmon in the refrigerator for 20 minutes to an hour to let the flavours absorb into the fish.
Herby Salmon Marinade:
For a fresh and flavourful option, combine lemon juice, extra virgin olive oil (EVOO), fresh mint, minced garlic, coriander, cumin, turmeric, black pepper, and a dash of kosher salt. This marinade will give your salmon a bright and aromatic flavour. As with the previous marinade, let the salmon absorb the flavours in the refrigerator for a while before grilling.
Teriyaki Marinade:
If you're looking for something a little sweeter, try a teriyaki marinade. In a bowl, mix brown sugar, minced garlic, ground ginger, honey, and soy sauce. Marinate the salmon in this mixture for at least an hour in the refrigerator. This will result in a delicious, sticky glaze on your grilled salmon.
Barbecue Salmon:
For a more traditional barbecue flavour, combine barbecue sauce and honey. Brush this sauce onto the salmon while it's grilling for a tasty, charred coating.
Pesto:
For something different, try using pesto as a topping after your salmon is grilled. Slather a cooked salmon fillet with a generous amount of basil pesto or chermoula for a unique and herby flavour profile.
Remember, these are just a few suggestions, and you can always experiment with your own favourite seasonings and marinades to find what suits your taste buds!
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Cooking the salmon
Cooking salmon on an electric grill is easy and healthy. There are several ways to cook salmon on an electric grill, and the cooking time is generally between 8 and 18 minutes.
Firstly, choose the right type of salmon for your grill. Salmon is available either wild-caught or farm-raised, and there are several varieties of the species. Look for basic salmon fillets of approximately 4 to 6 ounces and 3/4 inch in thickness. If you want to cook a whole fish, look for bright, bulging, and moist eyes. The gills under the dorsal fins should be rich red or pink, not light brown or grey.
Before cooking, pat the salmon dry with paper towels and season it. A simple seasoning of kosher salt and black pepper is recommended, but you can also add garlic powder, oregano, cumin, coriander, and Aleppo pepper. Other seasoning options include lemon-garlic marinade, herby salmon marinade, pesto, or barbecue sauce. You can refrigerate the marinated fish for 20 minutes while you prepare the grill.
When you are ready to cook, turn on your electric grill and set it to medium-high or high heat, between 400° and 500°F. Place the salmon on the grill, skin-side up, at an angle across the ridges of the pan. If you are using an indoor grill, like a George Foreman Grill, close the top. Cook the salmon for 3 to 5 minutes. If you are using a grill pan, cook the salmon until it has distinctive grill marks (about 3 minutes), then use a spatula to reposition the fillets about 45 degrees to create cross-hatched grill marks (cook for another 2 minutes).
Before flipping the salmon, check to see if it is sticking to the grill. If it is sticking, let it cook for a little longer. Flip the salmon using tongs and cook for another 3 to 5 minutes. When the salmon is done, the flesh will be flaky and opaque. Remove the salmon from the grill using tongs and a spatula. Let the salmon rest for about 5 to 10 minutes before serving.
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Resting and serving
Once the salmon is cooked to your liking, remove it from the heat. The salmon is cooked when its internal temperature reaches 145°F, but it can be taken off the grill when it is a few degrees below that. The salmon will continue to cook as it rests.
Let the salmon rest for about 5 to 10 minutes before serving. This will give you tender, juicy salmon with loads of flavor. If you prefer, you can let the salmon rest for just 2 minutes, as in another recipe.
If you are cooking a large fillet of salmon, wrap it in foil before serving. This makes it much easier to manage, and you will get a tender piece of fish that looks impressive. If the skin comes loose during cooking, you may remove and discard it before serving, if desired.
Salmon can be served with a variety of side dishes. Grilled corn on the cob or grilled corn salsa is a nice accompaniment. A salad and some steamed vegetables are also good options to round out the meal.
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Frequently asked questions
King salmon, also known as Chinook, is rich, high in fat, and large in size. Other varieties such as sockeye, coho, pink, and Atlantic salmon are also delicious when grilled.
You can try a simple grilled salmon with oil, herbs, and lemon, or teriyaki marinated and glazed fillets. Another option is to use a lemon-garlic marinade with lemon juice, olive oil, garlic, oregano, paprika, and black pepper.
After applying your chosen marinade, place the salmon on the electric grill at an angle, with the flesh side down. Grill for 3-5 minutes, then flip the salmon and cook for another 3-5 minutes. The internal temperature of the fish should be 145°F.
Before grilling, clean the grill grates with a stainless steel brush. Use skin-on salmon fillets as the skin holds the salmon together and releases fat that keeps the fish moist. If using skinless fillets, grill the fish in foil instead.
Grilled salmon is done when it is flaky, charred, and opaque. It should be pale pink with no rubbery edges. The internal temperature of the fish should be a few degrees below 145°F.
