How to grill salmon fillets: one foolproof method, three tasty variations

Sunset, May, 2007 by Jessica Battilana, Margo True

THE TRICKIEST PART about grilling salmon is preventing it from sticking, especially if you happen to like crispy, delicious skin that stays on the fillet instead of gluing itself to the grill. But you can make perfect grilled salmon if you keep a few key points in mind: Use both direct and indirect heat; cook on perforated, oiled foil briefly set on the grill to preheat; use narrow, center-cut fillets, which, because they have less skin, are less likely to stick; get the fillets good and sizzling (like a steak hitting a hot frying pan) on the foil before you shift them to indirect heat. You don't need special tools, but an offset cake spatula--thin but sturdy--will slide neatly between the salmon and the foil.

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Straight-up grilled salmon, with that crisp skin, a little lemon, and a sprinkling of salt, is great on its own, but we've given you a few easy twists on the technique to keep things interesting.

Method

Crisp-skinned grilled salmon

1. Prepare a gas or charcoal grill for indirect heat. If using a gas grill, turn all burners to high and close lid. When the temperature inside the grill reaches 400[degrees], lift lid and turn off one of the burners, creating the indirect-heat area. If using a charcoal grill, light 50 to 60 briquets and let burn until just covered with ash, 20 to 30 minutes. Mound them to one side, leaving a cleared area for indirect cooking.

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2. Fold two 12- by 18-in. pieces of heavy-duty aluminum foil in half widthwise to form rectangles. Using the tip of a small knife, make holes in rectangles about 2 in. apart and widen each hole to the size of a dime. Grease foil with olive oil; set over direct heat for 2 minutes.

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3. Meanwhile, rinse and dry 4 center-cut skin-on salmon fillets (6 to 8 oz. each). Either cook the fillets as is, or prepare them according to one of the recipes on page 156. Brush skins with olive oil and set 2 fillets, skin side down, on each foil rectangle. Cover grill (if using charcoal, open vents on lid) and cook fish until skin is light brown and really sizzling, 5 to 6 minutes. Slide foil to indirect heat, cover, and cook until all but top 1/4 in. is cooked, 3 to 8 minutes. Slide fish back over direct heat, cover, and cook until fish is cooked through (cut to test) and skin is browned and crisp, about 3 minutes.

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4. Transfer foil with salmon to a baking sheet and, sliding an offset cake spatula or other thin spatula between salmon skin and foil, very gently free fish from foil. Finish each fillet as directed in the following recipes, or season with coarse kosher salt and a few drops of fresh lemon juice.

Grilled lemon-dill salmon with cucumber salad

Western salmon meets Scandinavia in this light, refreshing recipe.

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PREP AND COOK TIME 40 minutes, plus at least 2 hours marinating time

MAKES 4 servings

NOTES The salad can be made up to 8 hours ahead and chilled, covered.

2 or 3 lemons
4 center-cut skin-on salmon fillets (6 to 8 oz.
    each), rinsed and patted dry
2 1/2 tbsp. finely chopped fresh dill, divided
1 English (seedless) cucumber
1/2 cup bottled cocktail onions, drained
2 tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. salt, plus more to taste

1. Zest lemons to yield 2 tbsp. zest. Sprinkle salmon fillets with 1 1/2 tbsp. zest (set remaining zest and whole lemons aside) and 1 1/2 tbsp. dill, dividing evenly among fillets and patting to adhere. Wrap fillets in plastic wrap and refrigerate at least 2 hours and up to overnight.

2. Slice cucumber paper-thin on a mandoline or other handheld slicer. Cut onions in half. In a bowl, whisk together vinegar, sugar, and 1/2 tsp. salt. Add cucumber, onions, remaining lemon zest and dill, and toss gently to coat. Taste and adjust seasonings, if necessary.

3. Grill salmon using method for Crisp-Skinned Grilled Salmon, page 154. Serve with cucumber salad.

PER SERVING 375 CAL., 48% (180 CAL.) FROM FAT; 39 G PROTEIN; 20 G FAT (4.1 G SAT.); 6.7 G CARBO (1.6 G FIBER); 980 MG SODIUM; 111 MG CHOL.

Almond and spice-crusted grilled salmon

The crust on this salmon is similar to duqqa, a mix of spices, chopped nuts, and sometimes chickpeas used in Egyptian cooking.

PREP AND COOK TIME 45 minutes

MAKES 4 servings

1/4 cup slivered almonds
1 tbsp. plus 2 tsp. whole coriander seeds
1 tbsp. each cumin seeds and white sesame seeds
1/4 tsp. dried thyme
1 tsp. coarse kosher salt, divided
1/2 tsp. freshly ground black pepper
4 center-cut skin-on salmon fillets (6 to 8 oz.
    each), rinsed and patted dry
1 egg white

1. In a skillet over medium-high heat, toast almonds, stirring constantly, until golden brown, about 3 minutes. Let cool, then chop finely and transfer to a bowl.

2. In the same skillet, toast coriander and cumin seeds until fragrant, about 2 minutes, stirring once or twice. Let cool, then grind coarsely in a spice grinder. Toast and grind sesame seeds the same way. Add ground spices and sesame seeds to almonds along with thyme, 3/4 tsp. salt, and pepper. Mix to combine.