How to grill salmon

Preparing Salmon
Before salmon can be put on the grill it must first be prepared properly. To ensure that the salmon has the best taste, first request that the salmon have the skin still on the flesh. The skin will ensure that the salmon is not overcooked.

Grilling fish can be tricky, so be sure to have enough time and be able to pay enough attention or the salmon will be overcooked and dry. A timer can be useful. Prior to cooking, first rinse the salmon and pat dry with a paper towel. Be sure to remove any small bones from the salmon before cooking.

Simple Grilling
Before preparing the salmon, first heat the grill to hot heat. A gas grill or a charcoal grill can be used. Some say one provides a better flavor than the other, but in most cases it doesn't matter which is used. When using a charcoal grill first light the briquettes and then apply a brushing of olive oil to the grill rack to let the salmon not stick. While the grill is heating, combine Dijon mustard, soy sauce, olive oil, and minced garlic. Pour half of the combination on the salmon and let sit for up to ten minutes.

To begin cooking place the fish skin-side down on the hot grill. Let the salmon cook between four and five minutes before turning the fish over for four or five minutes more. The amount of time the salmon must cook depends on the cut of the salmon and its thickness. To check if the salmon is done, touch the top of the flesh. If it is spongy and firm, the salmon is done. At this point, remove the salmon from the grill and place on a plate.

The fish will be slightly raw in the center but will keep cooking while it rests. Pour the unused sauce combination over the resting fish, and sit for ten minutes. While the fish is still warm, carefully remove the skin. Next serve warm or chill in the refrigerator.

Cedar Grilling
Cedar grilling is another grill preparation for seafood. First soak a cedar plank in water for at least two hours, remove, and then let drain. Prepare the grill for indirect heat on medium-high and place the cedar plank in the middle of the grate -- not near the heat. Remove the skin and any excess bones from the salmon fillets. Salt and pepper the fish. Combine equal parts of Dijon mustard with brown sugar. Pour the combination over the cleaned and seasoned salmon.

Place the fish on the grill and cover with the lid. Cook the salmon between twenty and thirty minutes. The amount of time necessary depends on the fish's thickness. The internal temperature of the fillets should reach one hundred thirty-five degrees Fahrenheit.

Or instead of using indirect heat, set the grill for direct heat at medium-high. Then place the cedar plank on the grate and allow to smoke for three to four minutes. Flip the plank and add the fish to the grill. Cover the grill with the lid and cook until done.