GRILL GRATES & Salmon
I always grill my salmon on the flat part of the Grill Grates, with the heat on maximum. The farmed Icelandic salmon I purchase from our local chain, Metropolitan Market, is very fatty. I remove the skin, and salt and pepper it. I cut the salmon into rectangular slices, so that all 4 sides are approximately 3 cm wide, brush with olive oil, then salt, pepper, dill. I no longer oil the very hot surface of the Grill Grates, as the fish is oily enough.
And, here's the trick: 60-75 seconds per side, flipping onto all 4 sides. 60 sec if a thinner piece, 75 if thicker. And I try to flip them by grabbing lengthwise with my long tongs, and slipping them side ways onto the grill where the piece has already dripped it's salmon oil. So, 4 or 5 minutes total. That's all. If the cut is from the tail â…“ of the fillet, then I might only have two sides to grill, at 2 min per side. The skin I cut into variable widths, and put on after the meat is done, flipping frequently as it fries in its own oil. The grandkids love the crispy salty skin (I scale these salmon, as the scales are pretty course.)
I always grill my salmon on the flat part of the Grill Grates, with the heat on maximum. The farmed Icelandic salmon I purchase from our local chain, Metropolitan Market, is very fatty. I remove the skin, and salt and pepper it. I cut the salmon into rectangular slices, so that all 4 sides are approximately 3 cm wide, brush with olive oil, then salt, pepper, dill. I no longer oil the very hot surface of the Grill Grates, as the fish is oily enough.
And, here's the trick: 60-75 seconds per side, flipping onto all 4 sides. 60 sec if a thinner piece, 75 if thicker. And I try to flip them by grabbing lengthwise with my long tongs, and slipping them side ways onto the grill where the piece has already dripped it's salmon oil. So, 4 or 5 minutes total. That's all. If the cut is from the tail â…“ of the fillet, then I might only have two sides to grill, at 2 min per side. The skin I cut into variable widths, and put on after the meat is done, flipping frequently as it fries in its own oil. The grandkids love the crispy salty skin (I scale these salmon, as the scales are pretty course.)
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