I grilled these beautiful salmon steaks the other day, and they came out marvelous!
First I brought the salmon to room temperature (on a plate covered with plastic) and then I patted them dry. Next I seasoned them generously with kosher salt, black pepper, some Greek seasoning (Konriko brand), and a few pinches of herbs de Provence, that classic French dried herb mixture of thyme, rosemary, savory, fennel, lavender, and basil. I then oiled the salmon very well with some good extra virgin olive oil.
I heated my grill on high for twenty minutes until it was so frickin’ hot it could almost burst into flames spontaneously. I oiled the grill grates with an old kitchen rag with a little vegetable oil poured on it (use some tongs for this in case of oil flare-ups).
I grilled the salmon on one side for about 6 minutes until it was nicely charred. I carefully flipped it and grilled the other side for about the same amount of time. Then I killed the heat and covered the grill. The salmon finished cooking for another five minutes in the closed grill and then I removed it. I let it rest another five or ten minutes before we ate it.
It was fantastic — it had a wonderful charred crust in some spots, the inside was custardy and cooked about medium, and the skin was fatty and crisp. No garnish was necessary except for a few wedges of fresh lemon. The fish was absolutely delish!
Some tips for stick-free fish grilling:
- Make sure the fish hasn’t any water on its surface. Oil and seasonings are fine, but moisture = stickage.
- Make sure your grill-grates are clean.
- Make sure your grill is hot.
- Make sure your grill-grates are well-oiled.
- When you put it on the grill, leave it alone! Don’t try to move it until good grill-marks develop. Using a metal spatula you can try to lift up a corner to test it. If it comes away with minimal tugging, it’s probably okay to move and flip.
- The rest is just practice. But summer is here and it’s time to get your grill on! So practice.