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Updated November 20, 2017
(6 ounce) salmon fillets
Preheat grill on high heat. After grill is heated, clean grate with grill brush. Reduce heat to medium high heat.
Generously oil the grill grate by squirting some vegetable oil on a paper towel and using grill tongs, rub the oil on the grill grate.
Season salmon fillets with salt and pepper. Place salmon diagonally on the grill grate. Grill salmon for 3-4 minutes per inch of thickness on each side with the lid closed.
Salmon is done when it flakes easily with a fork. Salmon should be slightly firm and opaque in color. Squeeze with a little lemon and enjoy!
More About This Recipe
- The beauty of this grilled salmon recipe is twofold. Not only is it incredibly easy but it’s also insanely flavorful. The hardest part of preparing salmon (or any seafood for that matter) is resisting the urge to over-cook it, which will result in a dry, rubbery texture.
Easy & Delicious Grilled Salmon Recipe
Cooking salmon fillets on your George Foreman Grill or any other electric indoor grill or panini press is easy and healthy. You can do this with recipes that have just a few ingredients. Cooked salmon flesh is slightly fatty and firm. It flakes with a fork and tastes mildly of the sea. Many people enjoy salmon because it has more flavor than a whitefish, such as cod or haddock. Yet, the flavor of salmon is not as aggressive as mackerel or herring.
Like many fish, salmon is full of nutrients that are quite beneficial for us. Choosing the right type of salmon for your grill can be confusing. There are a few different varieties of the species. As well, salmon is available either wild-caught or farm-raised.
The ingredients list for making grilled salmon is delightfully short! The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Salmon fillets: I almost always opt for skin-on filets. The skin is actually my favorite part.
Olive oil: This is my favorite oil - it's so delicious. But if you're unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Melted ghee is another tasty option.
To season: Kosher salt, black pepper, and garlic powder. If you opt for using fine salt, you should reduce the amount you use.
Do you have to flip salmon on the grill?
No, you don’t have to flip the salmon if you are concerned about it sticking. Well seasoned grates cook fish really well without sticking, but if you have unseasoned grates or are concerned, simply cook the salmon skin side down without flipping. You won’t get those beautiful grill marks, but the salmon will be able to cook through all the way with the lid of the grill closed.
If you like this recipe, check out these other great salmon recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Cooking food in packets (called papillote in French) is an easy and healthy way to combine ingredients without mess or fuss. It is also perfect for cooking delicate foods like thin fillets of salmon on the grill. The fish ends up steaming but the flavors from the grill do infuse the food (you don't get grill marks on the salmon, obviously). Topped with a sauce of orange juice, plain yogurt, garlic, and white wine, this orange salmon packets recipe turns out incredibly moist and full of flavor.