Preparing salmon on the grill is a favorite of many campers, due the firm texture of the fish and the high oil content that keeps the fish moist and flavorful. The question some campers have is ‘when the best time is to turn the fish after it is on the grill to avoid the fish from sticking’ to the grill surface. To avoid the salmon from sticking, brush both sides of the fish well with oil before you place it flesh side down onto the heat. Wait 7-8 minutes before turning the salmon. Check to see if it is ready to turn by lifting one end of the salmon steak with tongs… if the salmon still wants to stick, check it again in another minute. When the salmon no longer sticks to the grill, flip the fish carefully by placing a spatula underneath it. Finish cooking for another 2-3 minutes after it is flipped. When removing the salmon from the grill, slide a spatula between the skin and the steak, leaving the skin on the grill.
By grilling with the longer cooking time on the flesh side first – you are able to create deep brown mahogany grill marks which enhance the flavor and the presentation.
Want more recipes like this? Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/
1/3 cup low sodium soy sauce
4 1″ 1/2 lb. salmon steaks
1/4 cup frozen orange juice concentrate
2 tablespoons tomato sauce
2 tablespoons vegetable or olive oil
1/2 teaspoon prepared mustard 1 tablespoon green onion, chopped
1 clove garlic, minced
1/2 teaspoon grated or squeeze tube ginger root alt sal tand pepper
Combine marinade ingredients in a small bowl. Place salmon fillets in a gallon size ziplock bag. Pour marinade over salmon. Remove air from the bag. Place ziplock in the fridge for 30 minutes. Remove salmon from the marinade, brush with olive oil and place flesh side down directly on the grill over medium direct heat. As an alternate method place into a lightly greased cast iron skillet over medium heat for 10- 15 minutes, turning midway through the cooking. Prepare basting sauce by pouring marinade into saucepan, bring the marinade to a boil for 1 full minute (to avoid bacterial contamination). It is best to cook with grill lid down except when basting. Salmon should flake easily with a fork and be firm to moderate pressure applied with your index finger to the top portion of the fish steak. Cut into 1 piece of fish open if needed to ensure the center of the salmon is opaque. It is undercooked if the center is bright pink.
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