grilled salmon

Step 1: Preheat the Grill

You will want your grill to be medium-hot when you place the fish on it.1 If you have a charcoal grill, the coals should be bright red and the flames should have subsided before you place the fish on the grill.2 If you have a gas grill, set the temperature between 300 and 325 degrees.

To determine if your grill is truly medium-hot, place your hand four inches above the grill and start counting the seconds. If you can keep your hand over the grill for four to five seconds, the grill is medium hot. If you have to move your hand in two to three seconds, you should turn down the temperature.

There is debate over whether to oil the grill or oil the fish. If you decide to oil the grill, you can use a paper towel dipped in vegetable oil and a pair of tongs to lightly coat the grill prior to adding the salmon.

Step 2: Prepare the Fish

There are multiple ways to prepare salmon for grilling, ranging from the very simple (a little salt and pepper and some olive oil) to the more complicated (fennel-and-dill-rubbed salmon).

• If you have a whole fish to fillet, see Mahalo's guide to How to Fillet Salmon.

• Everyone likes to use a different preparation for grilling salmon. The simplest way is to brush it with olive oil, keep the skin on and add a little salt and pepper.
• • You can also try applying mayonnaise to one side before placing on the grill.

  • For a slightly more involved marinade, try whisking together three tablespoons of soy sauce, six tablespoons of olive oil, a half a teaspoon of minced garlic and two tablespoons of mustard. Brush the marinade on top of the fish (skin side down) before placing the salmon on the grill. When your salmon is finished grilling, pour the remainder of the marinade on top. This is enough marinade for three pounds of salmon, or five to six servings.3

  *Note: Be sure to leave enough time to marinate the fish if your recipe calls for it.

  Step 3: Get Grilling

  In just few minutes, your salmon will be ready.

  1. Grill the salmon for about four minutes per side. Only cover the grill if you have a gas grill, but you don't need to do so.

  
  

  *Note: Don't constantly fuss with the salmon; set a timer and remove salmon when it goes off. Just be sure you're close by so you can take it off the grill promptly. Do not overcook!

  
  

  2. When you remove your salmon fillets from the grill, they will continue to cook a little as they sit, so they should look a little raw inside upon removal from the grill.

  
  

  3. To test for doneness, touch the fish: if it's "squishy," it's not done, but if it's firm with some give, it is medium rare, the recommended doneness for salmon.

This one is not for the grill but it is delicious:Gary
Salmon with Brazilian Rub
Recipe By : 
Serving Size : 4 Preparation Time :0:00
Categories : Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 salmon fillet
1/2 large lemon -- juice
1/2 large orange -- juice
salt and pepper
1 whole orange -- zest
2 tablespoons brown sugar
1 tablespoon chili powder
1 large garlic clove -- minced
2 tablespoons butter -- melted

In a shallow dish large enough to hold the salmon, combine the juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.Preheat the oven to 425F. Line a shallow baking pan with aluminum foil and grease with a little of the melted butter.
In a small dish, combine the orange zest, brown sugar, chili powder and minced garlic. Rub the marinated salmon with the brown sugar mixture. Place in the pan and frizzle with the remaining melted butter. Bake for 8 to 12 minutes.
The big challenge here is not overcooking the fillets - 8 minutes will do for think fillets (less than 1 inch) and no more than 12 minutes for the thicker fillets.

Per serving: 283 Calories; 12g Fat (38% calories from fat); 34g Protein; 8g
Carbohydrate; 104mg Cholesterol; 193mg Sodium
Serving Ideas : Serve with wild and brown rice and steamed broccoli

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• Grilled Salmon

• 1 pound salmon fillets (4 pieces)
• 1/4 cup orange juice
• 1/4 cup olive oil
• 1/4 cup plain yogurt
• 2 cloves garlic, minced
• 1 tablespoon parsley, chopped
• 2 teaspoons white wine vinegar
• 1 teaspoon sugar
• aluminum foil

Preparation:

Preheat grill for medium-high heat. Place fillets in 4 large pieces of aluminum foil. Make sure all bones are out of the fillet. Combine remaining ingredients in a bowl. Cover each fillet with about 2-3 tablespoons of sauce. Fold edges over to secure packet. Place packets on grill and allow to cook for 15 minutes. Remove from heat and cut packets open to release steam before serving.