Grilling Salmon

Skin the oiling, salt pepper both sides. When one side is cooking BBQ the other, flip 3-4 mintues repeat. Easy and delish.

[johnnybeef]

Ok so I had two pieces of salmon. One skinless, one with the skin. I prepared the Skinless piece like so:

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Rub brown sugar on it. Makes for great salmon.

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and the skin plus piece like so:

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Salt and pepper on the flesh side, oil (I prefer olive oil) the skin. Grill 4-6 minutes skin side down pending on thickness. While on the skin side put a BBQ sauce on the flesh side. Flip, grill 3-4 more minutes, flip for another minute or two down add more sauce if necessary.

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All in all, the w/skin piece was decent, I never would have thought of putting BBQ sauce on fish. The skinless piece was absolute dynamite. That said, I thought of a way to improve upon it. So here is the ultimate grilled salmon prep.


Combine 3 parts brown sugar, 1 part salt, and 1 part cracked black pepper. Rub all 4 sides of a boneless skinless salmon fillet with mixture. Dip both sides lightly in olive oil. Grill to taste. Diesel!

[Cancer Merchant]

Most BBQ sauces are too overpowering for fish.

Soy, green onion, ginger, very little garlic. Marinade for a few minutes and grill.

[Ulysses]

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Most BBQ sauces are too overpowering for fish.

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imo, salmon is different.

[Cancer Merchant]

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Most BBQ sauces are too overpowering for fish.

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imo, salmon is different.

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It'd do well with a steak-like fish, like tuna or swordfish.

[Ulysses]

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Most BBQ sauces are too overpowering for fish.

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imo, salmon is different.

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It'd do well with a steak-like fish, like tuna or swordfish.

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Swordfish - I agree. Tuna - I don't like the combo. If you haven't tried it, give it a try w/ salmon.

[KaneKungFu123]

the skin is the best part!

just grill it with lime and salt.

[tmoore44]

Something that you may give a shot next time:

Mix about a half cup of soy sauce and brown sugar and stir until dissolved. Then stir in another half cup of olive oil. Reserve a little of the marinade for basting then marinate the fish for a couple of hours. mmmm, mmmm good.

[HtotheNootch]

Personally, I think you stay basic with salmon. If you've ever been to a high-end steakhouse (The Palm, Smith & Wollensky etc.) there's usually one fish item on the menu - Salmon. Salmon's a solid fish. If you oil it prior to cooking, you can grill it easily. After that, it's a matter of taste.

If you're looking to get fancy, you can always use a plank, or citrus fruits (although I usually reserve the citrus for a less solid fish).

[STLantny]

Something Ive come up with, tin foil packet, leave the top open, salt, sugar, slice of orange with a little of the leftover orange juice, and honey drizzled over everything. Awesome.