Place a few dabs of the flavored butter on each fillet, using about 1 tablespoon each. Arrange the salmon fillets on top of the lemons. Top with some fresh herbs, making sure to put the sprigs directly on the citrus and not over any heat. Arrange sliced citrus (using 3 or 4 slices if they are small) on the grates. Season the salmon with a generous amount of salt and pepper. Set up grill for indirect cooking and heat to medium, about 350-400 degrees if your grill has a temperature gauge. Kosher salt and freshly ground black pepper to taste (or a multipurpose seasoning such as Morton Nature’s Seasons seasoning blend)ġ2 to 16 lemon or orange slices at least 1/4- to 1/3-inch thickįresh herbs such as basil or dill, optional Serves: 4 / Preparation time: 15 minutes / Total time: 30 minutesĤ center-cut salmon fillets, about 5 ounces each Some sources say it’s a sign that the fish is overcooked, but it can also happen to salmon that is cooked just right.Ĭontact Susan Selasky: 31 or Follow her on Twitter Salmon with Basil Butter This substance is a protein that is pushed out of muscle fibers as the fish cooks. If you’ve ever wondered about the thick, white gel-like substance on salmon, it’s called albumin. Once it reaches that temperature, remove it from the heat source (oven, grill, skillet) and let it rest 5 minutes tented with foil. With salmon I cook it to about 130 degrees in the thickest part of the center. Also, the method of cooking fish until it flakes easily almost always renders it overcooked. Most chefs and other food sources say this is overcooked.
Department of Agriculture (USDA) recommends an internal temperature of 145 degrees for fish. Cook an additional 10 minutes, or until fully cooked. Cook at 400☏ for 10 minutes, then flip them over and pour leftover marinade on top.
Add the salmon fillets skin side up to the tray. It’s also a good idea to have an instant-read thermometer to check the internal temperature. Air Frying Instructions: Lightly coat the inside of the air fryer tray or basket with olive oil or cooking spray.
When cooking salmon, I use the Canadian rule of cooking fish 10 minutes per inch of thickness. What an easy say to make sure the salmon doesn’t stick to the grates! Because of the natural oils in the peel, the lemon slices won’t stick to the grill grates. You can squeeze those sweet and smoky juices over the salmon or eat them, rind and all. In today’s recipe we used lemons, which turn slightly sweet once caramelized and charred. There are several things about this technique that will make it one of your go-to salmon grilling methods.įor one thing, citrus and salmon are a natural pair. Place pieces of salmon on top of the citrus slices and grill according to the recipe. You take citrus slices (lemon, lime or orange) and place them directly on the grill. One of the best grilling hacks I came across recently is from the Martha Stewart Living folks. Often I see people placing salmon on a piece of foil set on the grill and cooking it that way. For many people, cooking salmon on the grill poses challenges.ĭo you grill it skin on or skin off? What’s the best way to keep it from sticking on the grill? How do you know when it’s done?