Serves: 5
Make sure the fillet is well oiled and place the fillet flesh side down first. As soon as you lay it on the cooking grate, it will begin to cling, and it will cling tighter and tighter until it has cooked enough to conveniently release its grip entirely. This is the time to turn it. Now, lots of cookbooks will tell you to grill 1-inch-thick salmon fillets for about 5 minutes on each side. Well, 5 minutes is usually not enough time for the salmon to surrender its hold. If you extend the grilling time when the flesh side is on the grate to 7 or 8 minutes, the fillet will come off the hot grill easily.
To pinpoint the ideal turning time, check the salmon after about 7 minutes by very lightly gripping the fillet with metal tongs. Turn your wrist gently to lift one edge off the grate. If it is sticking, wait a minute and try again. If it pulls away easily, slip a spatula underneath and make the turn. You can then finish cooking the salmon with the second (skin) side on the grate for a mere 2 or 3 minutes. Then simply slide a spatula between the flesh and skin, leave the skin on the cooking grate, and deliver your masterpiece.
Besides avoiding the hassle of stuck fish, this method, which is sometimes called "the 70/30 rule," produces deep mahogany grill marks on the flesh side, a nice presentation on the plate (no unsightly skins left there after dinner), and a proud chef. Enjoy!
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _Salmon On The Grill: Timing Is Everything recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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