Grilled Salmon
The best way to cook fish outdoors! Grilled salmon is one of the most popular dishes to make over an open fire. With so many types to choose from — from budget-friendly but tasty pink salmon to premium Atlantic salmon — there's an option for everyone. Either way, cooked this way the fish comes out tender, moist, and incredibly aromatic and delicious.
inna
Recipe author
Grilled Salmon
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 65 %
17 g
Fats 31 %
8 g
Carbohydrates 4 %
1 g
205 kcal
GI:
100
/
0
/
0
- Today we're grilling salmon — a crowd-pleasing fish that works for a weeknight dinner or a family celebration alike. If you're starting with a whole fish, first scale it, cut off the fins and head, gut it, and rinse under running water. Pat it dry with paper towels or set it on a rack to air-dry. It's much easier, of course, to buy ready-cut fillets or steaks — that cuts your prep time way down. At this point you can light the grill; it'll be down to coals right about when the fish is ready. To fillet the salmon, make a deep cut along the back, running down the spine to the central bone, then flip the fish and cut away the remaining side along the ribs. Leave the skin on — it holds each piece together as it cooks and gives the finished dish that polished, restaurant look. Cut the fillet into serving pieces before cooking; if you cut cooked fish, it falls apart and won't look nearly as nice. Salmon is a tender, flavorful fish that doesn't need a long marinade or a lot of seasoning. Black pepper is plenty (freshly ground is best). Coat each piece with oil (olive oil is great, but any neutral oil works), sprinkle with salt and pepper, and rub it in gently so the seasoning sinks in. Other spices are fine, but go easy — too many will overpower the fish. Transfer the fillets to a lidded container and let them sit for 15–20 minutes; that's enough for salmon and trout. If you're using pink salmon, bump it up to about an hour to mellow its natural bitterness. Once the coals are ready, set a grill grate over them and lay the salmon pieces skin-side down. There's no need to oil the grate — the fat in the skin keeps the fish from sticking. If you can, cover the fish so it cooks more evenly. Grill for about 8 minutes, until the whole surface turns opaque and firms up, then flip and cook another 2–3 minutes to finish. Take the fish off the grill and serve hot with any vegetable side and a sauce. Enjoy!
Caloric content of the products possible in the composition of the dish
- Minced salmon - 130 kcal/100g
- Smoked salmon - 162 kcal/100g
- Grilled salmon - 283 kcal/100g
- Fresh salmon - 201 kcal/100g
- Salted salmon - 269 kcal/100g
- Salmon saute - 379 kcal/100g
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
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