13 replies to this topic

[helena]

Have couple of nice King salmon fillets - can i grill them on one (skin) side only?

thanks much!

ETA so urgent that i made a typo in the title



Title has been fixed - Paul

Edited by Rail Paul, 25 June 2010 - 12:14 AM.

[hollywood]

Have couple of nice King salmon fillets - can i grill them on one (skin) side only?

thanks much!

Probably depends how thick they are, how tolerant you are of rare salmon, and whether you cover the grill.

[helena]

prob 3/4", i don't mind a raw fish, and the grill will be covered...

[hollywood]

prob 3/4", i don't mind a raw fish, and the grill will be covered...

that should work, you just won't have char marks on the skinless side

[9lives]

yes, I often grill salmon filets , skin side down only..crisp skin, keep flesh mr or rare. If you want them rarer, throw them in the freezer for 20-30 mins before cooking..Enjoy!

[helena]

thank you for the reassurance! - i put the fillets on thyme brunches and poured a bit of olive oil as a quick marinade - have couple of hours before i cook them...

[9lives]

The cover on the grill will retain the heat, so you'll be grilling and baking.

I just turned on my grill and going to throw a small piece of salmon on. I bought a small piece today along with some scallops and was just going to make sashimi, but the charred skin is nice..

[helena]

i plan to keep the cover closed for about 4mins and then check - hopefully the salmon would be perfectly cooked at this time...

roasted fingerlings with dill, capers and olives with lemon vinaigrette, and a salad of arugula and cucumber, starting to cook now...

[Rail Paul]

i plan to keep the cover closed for about 4mins and then check - hopefully the salmon would be perfectly cooked at this time...

roasted fingerlings with dill, capers and olives with lemon vinaigrette, and a salad of arugula and cucumber, starting to cook now...

That sounds wonderful. If your salmon is 3/4 inch thick, it might take a little longer than four minutes. Check it occasionally, and you should be fine.

Are you serving a wine or beer with it?

[tsquare]

i plan to keep the cover closed for about 4mins and then check - hopefully the salmon would be perfectly cooked at this time...

roasted fingerlings with dill, capers and olives with lemon vinaigrette, and a salad of arugula and cucumber, starting to cook now...

That sounds wonderful. If your salmon is 3/4 inch thick, it might take a little longer than four minutes. Check it occasionally, and you should be fine.

Are you serving a wine or beer with it?

The ol' 10 minutes per inch for fish rule? Not sure if that applies for grills as well. Or rare fish.

[Rail Paul]

i plan to keep the cover closed for about 4mins and then check - hopefully the salmon would be perfectly cooked at this time...

roasted fingerlings with dill, capers and olives with lemon vinaigrette, and a salad of arugula and cucumber, starting to cook now...

That sounds wonderful. If your salmon is 3/4 inch thick, it might take a little longer than four minutes. Check it occasionally, and you should be fine.

Are you serving a wine or beer with it?

The ol' 10 minutes per inch for fish rule? Not sure if that applies for grills as well. Or rare fish.

Yup. The variation of heat on grills really makes it imperative to check regularly.

[helena]

The Weber User Guide suggests 5mins for 1/2" and 10mins for 1"...

Are you serving a wine or beer with it?

Flying Fish Exit 6 Wallonia Rye - another great beer from these guys - i really feel proud of having then in our state, such interesting beers!

[Suzanne F]

Damn I'm sorry I missed this!

Must have been great, no matter what you did -- good salmon, very rare, is still great.

I hope you'll post pix on the Supper thread.

[helena]

well here we go...