How to Cook Salmon on the Grill
How to cook salmon on the grill will depend on how thick it is and if you are using salmon skin. Regardless of the thickness of the fish skin, grilling salmon is relatively easy when done properly. This recipe yields pinkish fish, so you will want to use a very mild amount of salt and pepper. The resulting dish will be delicious, so make sure to take your time and let the salmon get brown on all sides rather than cooking quickly. If your salmon is having a difficult time reaching a brown color, use a little less salt and a little more oil.
For medium-rare doneness, cook for an internal temperature of about 125 degrees F. As the salmon cooks, you will likely peek behind or visible some of the white albumin starting to emerge. Albumin is harmless sticky coagulation of proteins that usually seeps from cooked salmon. When adding herbs, seasonings, or any other ingredient to this recipe, make sure to mix well before you add them.
To make this how to cook salmon in foil, I start by placing one-fourth of a cup of butter into a mixing bowl and forming it into a ball.
I then place half of a cup of flour into the butterball and begin to mix them. I then add a quarter of a cup of milk and begin to stir the mixture. I then add a quarter teaspoon of dried thyme, a quarter teaspoon of dried Rosemary, and a quarter teaspoon of dried basil. After blending, I transfer the mixture to a zip lock bag and refrigerate it for up to a day.
For the “pasta” to coat the salmon, I simply combine two-thirds of a cup of marinara sauce, one-third of a cup of grated Parmesan cheese, and one-half teaspoon of salt. I then place the salmon onto the mixture and let it sit for about five minutes. Unwrap the salmon, and place it in the preheated oven uncovered. To coat the cheese, I simply sprinkle a generous amount of the aforementioned spices all over. When the cheese is melted, I sprinkle in a fourth of a cup of olive oil. Turn the oven on and set the timer for three hours.
On the third day of cooking the salmon in the oven, I turned the oven off and removed the salmon from the bag.
When opening the packet, I noticed that the salmon was grilling rather quickly. Once the salmon was at the appropriate temperature, I served it with the rest of the ingredients in a zip lock bag, including the garnish of chopped tomatoes and green onions. I served the grilled salmon on a bed of greens, with another half cup of chopped tomatoes in each glass.
On the fourth day of cooking the salmon in the oven, I prepared another foil packet with one cup of chopped fresh herbs. I measured a quarter cup of dried thyme, three tablespoons of fresh sage, and two tablespoons of fresh lemon juice. I placed the herbs and lemon juice into the zip lock bag, along with a quarter cup of olive oil, and placed the bag over the salmon. Using the oven’s temperature controls, I placed the bag over the salmon for about forty-five minutes, turning the bag periodically so that the herbs and olive oil would be coated throughout the entire time.
On the eighth day of cooking the salmon, I turned up the heat on the oven and let the salmon cook, turning the sausages occasionally to ensure even cooking.
When it was done, I cut the salmon into thin pieces and served them with the remaining ingredients. Along with the other ingredients in the foil packet, I sprinkled a bit of salt and pepper onto the cooked salmon, spread them around, and served the meal hot. The aroma was so wonderful, I couldn’t help myself from eating it, and I will be adding it to my list of great recipes.
How to cook salmon on the grill is such a simple, but wonderful meal. The vegetables have a light flavor, allowing the flavor of the fish to really stand out. Cooked on a hot grill, the salmon cooks quickly, and once done, the flavors meld well together. The olive oil and herbs provide a very palatable meal, and the salt and pepper give it an incredible taste.