To prepare a healthy and delicious meal, grill some salmon steaks with the skin on. Before cooking the fish, remove the bones, cut it into evenly sized fillets and grease the grill well. Cook the skinless side first, sprinkling a pinch of salt on the fish to prevent sticking. Next, cook the side with the skin until it's pink and crumbly. Making skin crisp isn't complicated at all, so give it a try!
Steps
Part 1 of 2: Clean and Season the Salmon
Step 1. Remove all the bones from the salmon
Spread the salmon on a cutting board with the skin side down. Run your fingers over the surface to feel for any small, hard bumps. Grasp the end of the plug with long nose pliers or tweezers and pull it off at an angle.
Try to disconnect the plugs by keeping the pliers at an angle. If you pull them up, the fish will crumble
Step 2. Cut the salmon into fillets
Using a sharp knife, divide the larger pieces into slices about 4-5 cm wide. The fillets do not have to be exactly the same, but try to cut them more or less the same size so that the cooking duration is approximately the same for everyone.
Step 3. Season the fish with a pinch of salt
Sprinkle a pinch of kosher salt on each fillet and spread it evenly. The salt will prevent the fish from sticking to the grill.
Step 4. Let the salmon rest for 20 minutes
Leave it outside for it to come to room temperature. It is best to do this while the grill is heating up. If you plan to marinate the salmon, take advantage of this time to let it sit in the marinade, with the skinless part facing down.
For example, you could make a simple marinade with teriyaki sauce, which is based on soy sauce, ginger, garlic and muscovado sugar
Part 2 of 2: Cook the Salmon
Step 1. Lightly grease the grill with a paper towel
Roll up a paper towel and soak it with a few drops of vegetable oil. Using a pair of pliers, pass it over the grill. Make sure you only lightly grease the grate to prevent the flames from flaring up.
Step 2. If your grill has a thermometer, preheat it to a medium-high temperature, which is around 190 ° C
To test the temperature, put your hand near the grill. It should feel hot enough to make you pull your hand away in less than a second.
Step 3. Grill the skinless side for 5 minutes
Spread the fillets on the wire rack skin side up to cook evenly. Avoid touching the salmon until it's time to turn it over. Once cooked, the fish will start to curl up, detaching itself from the cooking surface.
If you prefer the skin to be particularly crunchy, you can cook this side first instead
Step 4. Turn the salmon with a spatula or tongs
If you struggle when you try to turn it because it is stuck to the grill, it is likely that it is not cooked yet, so let it cook for another minute.
Step 5. Grill on the side of the skin for 10 minutes
After about 6 minutes, the salmon will begin to take on a pink color in the center. After 10 minutes it will be completely cooked. When cooked, the salmon has a pink color and a crumbly consistency. Plus, it's firm to the touch, rather than soft and viscous.
- Salmon may take longer to cook. This depends on the grid and the thickness of the slices.
- As the salmon cooks, a whitish foam will appear. It is a protein substance called albumin. It is normal for some to form. However, if it were to coat the whole salmon, then it was cooked for longer than necessary. Remove it from the grill as soon as you notice white spots begin to form.
Step 6. Plate the salmon and let it rest for 2 minutes
Remove it with a metal spatula and move it to a plate. As appetizing as it sounds, let it sit for 2 minutes. The fish will continue to cook thanks to the action of the residual heat.
