- Pick a good quality piece of salmon. Whether wild-caught or farm-raised, choose a piece that’s evenly colored and has a shiny skin.
- Brush both sides with olive oil, or marinade before grilling.
- Make sure the grill is well-seasoned when you begin – brush the grates clean and wipe down with an oiled paper towel before you cook.
- Preheat your grill – turn the burners up to high for 5-10 minutes, then turn down to medium/medium high heat for salmon.
- Some chefs recommend grilling salmon starting with the ‘flesh’ side down. It will be ready to flip when it has released from the grill grate. Check with a spatula under the salmon and carefully lift and flip when it comes away without sticking. Flip over to the skin side and grill a few minutes longer. A lot of white seeping out of the fish indicates it’s over done. A little white is what you’re looking for.
- Put the lid down to cook the thicker sections and pull off the grill when it’s still a little red inside. It will finish cooking as it rests.
- --OR-- Grill skin side down on a higher heat until it’s done. Be careful not to char the skin on a grill that’s too hot.
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