Grilled Salmon with Avocado Salsa (Healthy Salmon Recipe!) - The Cookie Rookie® (2024)

FAQs

Should salmon be baked or grilled? ›

Grilling salmon imparts a smoky flavor and creates beautiful grill marks. The heat from the grill caramelizes the exterior, creating a delicious crust while keeping the flesh tender and moist. Because grilling is a relatively quick cooking method, it retains the fish's nutritional value.

Using your hands or a brush, rub a dollop of quality olive oil on the flesh side of your salmon filet. Next, season generously with kosher sea salt and pepper. For a classic flavor, try adding garlic powder, dried basil, dried parsley, and onion powder. If you want a smokier taste, use paprika, chile powder, or cumin.

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Do you flip salmon on the grill? Yes, if you're cooking the fish directly on the hot grates, you'll start with the flesh side down first (skin facing you) then flip it over once after 2 to 3 minutes or when you see some grill marks on the layer touching the grates.

Using foil to make a packet around the salmon keeps the salmon moist when grilling. It ensures the salmon turns out perfectly tender and flaky, not dry. With the foil method, you also don't need to worry about the salmon falling apart or sticking to the grill grates.

Spices: Dried spices, such as onion powder, garlic powder, and cumin, can add depth of flavor to salmon. Smoked paprika or sweet paprika can add smokiness to the salmon. To add heat, try chili powder, cayenne pepper, jerk seasoning, Cajun seasoning, or Chinese five-spice powder.

Use Tin Foil: If you're nervous to grill straight on the grill then make a tin foil pan. Shape the tin foil into a mini pocket or “pan” to hold your seasoned salmon filets. Just make sure you're using heavy duty aluminum foil. Cast Iron Grilling: Don't want to grill right on the grill grates.

Do I remove salmon skin before cooking? ›

Removing the salmon skin before cooking (with one exception). If you're poaching salmon, then yes, it's okay to go ahead and remove the skin — this is your one exception. Otherwise, if you're baking, roasting, broiling, pan-searing, or grilling, that tough, fatty skin is one of the best tools against overcooking.

Salmon skin is usually considered safe to eat. The skin contains more of the same minerals and nutrients contained in salmon. There are some things to consider when choosing whether to eat the salmon skin, such as the source and quality of the fish.

Score the salmon skin

With a sharp knife, gently slice through the salmon skin, making slits along the fish every inch or so. Gordon Ramsey explains that scoring the skin helps the fish cook more quickly and keeps the skin extra crispy.

Heat grill to high. Brush salmon on both sides with oil and season with salt and pepper. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side. Remove from the grill and immediately drizzle with the morel vinaigrette.