August 13th 2024.
Cooking salmon on a grill can be a bit of a challenge. As delicious as it is, the fish has a tendency to stick to the grates, leading to frustration and possibly ruining the meal. It's almost like trying to get gum out of your hair - a sticky, messy ordeal that ends up with some strands being lost in the process.
Thankfully, there are two simple and clever methods that can help prevent this from happening. By following these techniques, you'll end up with perfectly cooked fillets that easily release from the grill, flake under your fork, and have a delicious smoky flavor. Plus, there's a chance that the skin will be crispy, adding another layer of texture to your dish.
Salmon is a delicate and moist fish, which can make it tricky to cook. Its proteins unravel when exposed to high heat, causing it to stick to the grill. Unlike steak or chicken, salmon's loose protein structure makes it more likely to adhere to the cooking surface than to itself. Only once it reaches a certain temperature does the bond break, but by then, it may be dry and chalky from being overcooked.
To avoid this, there are two methods you can try. The first involves using mayonnaise to create a protective layer between the fish and the grates. Simply coat the skin with a thin layer of mayo before placing it on the grill. This not only prevents sticking, but it also helps seal in the fish's juices and promotes browning. As a bonus, you won't need to oil the grates, which can cause flare-ups.
Another tried and tested technique is cooking the salmon on a cedar plank, a method used by Coastal First Nations in the Pacific Northwest for centuries. The steam and smoke from the wet cedar plank gently cook the fish, infusing it with a woodsy flavor. Plus, the plank acts as an insulator, preventing the fish from sticking to the grates. You can purchase food-grade planks from a grocery or hardware store, soak them in water, and then heat them on the grill until they start to smoke before adding the fish.
Whichever method you choose, the key is to cook the salmon on moderate heat and exclusively on its skin side. This requires little attention, and you can simply leave it on the grill and let it cook. The result is a tender and flaky fish with crispy skin that is easy to serve.
So the next time you're craving grilled salmon, try out one of these techniques for a speedy and succulent meal. And don't forget to subscribe to our weekly newsletter, In The Know, for more delicious recipes and entertainment news.
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