With or without a marinade, with lemon in aluminum foil, with spices in fish tongs or just with salt on the grill - fish offers a delicious change from sausages and the like. Sooner or later, all barbecue fans resort to recipes with different types of fish. Mackerel, trout or tuna are considered absolute classics, but if you want to surprise family and friends with a tasty dish, you should grill salmon. For inspiration, we offer you some tips for preparation, the right garnish and of course the marinade or sauce. Be inspired and create a healthy and delicious menu with fish yourself.
What do you need to pay attention to when buying salmon?
There are many arguments in favor of a fish dish - it has a short cooking time, absorbs marinade quickly and offers a low-calorie alternative to meat and sausages. Salmon in particular proves to be a healthy addition to the diet. It contains omega-3 fatty acids, minerals and vitamins that stimulate blood circulation and lower cholesterol levels. In the summer months, however, you should make sure that the fish you buy is really fresh - otherwise there is a health risk. Here are some tips on how to identify fresh salmon:
- The fresh fish has no smell.
- He has clear, moist eyes.
- Its gills are red.
- Its skin/scales are covered with a transparent layer of mucus.
- It is stored on ice.
- If you press the elastic fish flesh with your finger, it will return to its shape.
If you decide to use frozen salmon, you should take it out of the freezer the previous evening and let it thaw in a container in the refrigerator. During preparation, the fish may still be slightly frozen, in which case you must expect a slightly longer cooking time.
Combine indirect and direct heat – determine the temperature and duration
Fish, similar to meat, is cooked using indirect and direct heat. If youa charcoal grillthen you can simply push the coals to one side, brush the grill grate with oil and fire up the grill. After 10-15 minutes, place the fish fillets directly over the coals, skin side down, and cook for 1-2 minutes. Then grill the fillets on the other side over indirect heat under a lid for another 6-8 minutes. Check every now and then to see if the meat is done. If you have a gas grill, you can only set one burner to 160-180 degrees. Cook the fish fillets, skin side down, on the burner for 1-2 minutes, then cook under the lid on another turned off burner for another 6-8 minutes. In summary:
- The grill temperature should be between 160 and 180 degrees. The core temperature of the finished salmon is around 60 degrees.
- Duration for fish fillets: first cook over direct heat for 1-2 minutes, then over indirect heat under the lid for around 6 minutes.
- Duration for fish steaks: first cook over direct heat for 1-2 minutes, then over indirect heat under the lid for around 8 minutes.
- The duration may vary depending on the type of grill, the thickness and size of the pieces and the weather conditions.
- The cooking times given above should therefore serve as a guide if the fish meat is prepared directly on the grill.
Preparation of skinless fish fillets in aluminum foil
If you want to grill juicy salmon, you can wrap it in aluminum foil. It prevents the fish from sticking to the grill grate. Buy salmon fillets without skin, wash the fish, let it dry on kitchen paper for a few minutes and cut it into small, 3-4 cm thick pieces. Depending on your preference, you can sprinkle the fish with salt and spices. Brush the aluminum foil with oil, wrap each piece of fish with the foil and fold the edges of the foil together. Grill the salmon on the preheated grill for about 10 minutes. You can tell the meat is done when it feels firm when pressed with your fingers.
Preparation with skin on a cedar wood
Preparation on cedar wood takes longer, but it takes timeFish a smoky aromato. This is how the salmon is grilled on a cedar wood board - depending on the manufacturer's instructions, you should immerse the board in water for several hours. Then divide the grill into zones for direct and indirect heat and preheat to 180 degrees. After 10-15 minutes, place the cedar plank in the direct heat zone. When it starts to smoke, place the plank in the indirect zone and continue grilling the fish on it for 16-18.
Grill whole salmon with skin on
Grilling fish - The 5 best types of fish for grilling and other tips
Chicken, steak, vegetables, bread, even fruit - everything ends up on the grill. However, grilling fish is a little more complicated. Today we will tell you which types of fish are best suited for grilling and also give you tips on how to properly prepare them on the grill at home. The barbecue season has begun!
If you want to grill a whole salmon with the skin on, you should get a roasting pan. This is how it works: rinse the fish, let it dry and then wash it with oil, lemon juice and/orSpread marinade. Place in the roasting pan. Meanwhile, preheat the grill to 180-200 degrees. Hang the roasting pan over the grill and cook in this way over indirect heat for 15-18 minutes. Always test whether the fish is cooked before serving! If you already know how you want to prepare the salmon, then there is only one thing left - to try several delicious recipes.
Recipe with lemon, dill and butter
The first recipe is considered an absolute classic - salmon fillets are rinsed, drained and salted. Then, depending on your preference, prepared in aluminum foil, on a cedar board or in a roasting pan. Meanwhile, dill is finely chopped and mixed with lemon juice. As a garnish, asparagus is then grilled and couscous are cooked. The fillets are served on a bed of couscous with asparagus, topped with butter, dill and lemon juice.
Grilled salmon steak recipe with marinade
The next recipe comes from Korea and has a slightly exotic taste. Perfect for a pleasant evening with friends, when delicious grilled food is a must on the table. For the salmon with marinade you need the following ingredients: 3/4 cup brown sugar, 3/4 cup soy sauce, 1/4 cup rice wine, 1/4 cup water, 1 tbsp rice wine vinegar, 1 1/2 tbsp chili sauce, 1/2 tsp sesame oil, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon ginger, 3 pressed garlic cloves, 1 teaspoon cornstarch, 1 tablespoon lukewarm water, Salmon steaks, sesame seeds, lettuce.
To make the marinade – Place all the ingredients except the cornstarch, water and the salmon in a pot and bring to a boil and cook for 5 to 7 minutes. In a cup, combine the water and cornstarch, then reduce the heat and add to the mixture. Stir and continue to cook for 3-4 minutes. Leave the marinade aside and wait for it to cool. Then place the fish steaks in a deep container and dip them in the marinade. Let the steaks sit in the fridge for 1-2 hours. Then grill depending on your preferences. Pour the finished fish steaks with the rest of the marinade and sprinkle with sesame seeds. Serve on a bed of lettuce. Bon appetit!
Recipe for salmon steak with orange marinade
For the next recipe you will need 4 skin-on fish steaks, 1/2 cup orange juice, olive oil, soy sauce, freshly ground ginger, brown sugar. Preparation: Mix the orange juice with the olive oil, soy sauce, freshly ground ginger and brown sugar in a saucepan, bring to the boil and then reduce the heat. Cook for a few minutes, stirring constantly, until the sugar dissolves. Then let the marinade cool down. Meanwhile, rinse and drain the steaks and then place them in a container. Pour in the marinade and let sit in the fridge for 2 hours. Light the grill and let it preheat, then cook the fish steaks for a few minutes. Serve with lettuce or rice.
