Grilling fish is often intimidating. Many home chefs have tried it, only to have the fish stick to the grill or pan and are afraid to try again. But once you learn this simple technique to grilling salmon, you’ll never be intimidated again!
I’m going to focus on the technique rather than a specific recipe. It works equally well on an outdoor grill, or using a grill pan or cast-iron skillet on your stovetop.
- Start by selecting a fresh salmon fillet about ½ to ¾ inches thick with the skin still on. Cut the fillet into serving sizes, about 8-10 ounces each.
Season each piece liberally with a seafood rub such as Old Bay, or your own custom spice mix.
Preheat your grill or stovetop pan on medium-high heat until the surface is smoking hot. This is important in keeping the fish from sticking!
Meanwhile, brush each side of the salmon with a light coating of olive oil.
When your grill surface is extremely hot, place the salmon skin side down on the grill.
DO NOT TOUCH IT! Trying to move it around the grill can also cause it to stick. Grill for 6 minutes.
Then carefully use a spatula to turn the salmon so the flesh side is down.
Cover and grill for an additional 3 to 4 minutes, depending on the thickness of the fillet. To keep from drying out, do not overcook.
Remove from the grill, lightly cover, and let rest for 5 minutes before serving.