5 Tips for Grilling Salmon to Perfection the Next Time You Set Sail

When it comes to seafood and grilling, salmon is one of the best choices you could make. It’s a delicious, protein-rich meal that is not only packed with healthy Omega-3s but is also fairly easy to find. What is more, it tastes unbelievable when grilled! But, if you’re new to grilling, the prospect of turning something freshly caught into a delicious meal can be intimidating. So this article is here to help you out!

We have five tips to help you grill salmon to perfection the next time you set sail. Whether you’re a beginner or an experienced griller, these tips and tricks will help you improve your grilling skills so you can serve up an unforgettable feast. So let’s get to it – here are five essential tips for grilling salmon to perfection.

Sourcing Salmon

There are a few sources to consider when finding high-quality salmon. Depending on your location, you can choose from various salmon types, such as wild-caught or farm-raised. Wild-caught salmon is often more flavorful and high in omega-3 fatty acids, while farm-raised salmon may be more consistently sized and less expensive. Look for local farms or fisheries that provide the freshest catch when possible. Many will have online stores where you can order directly from them or check with your local fish market if they offer salmon from these sources.

Preparing Salmon for Grilling

Once your desired type and source of salmon have been determined, it’s time to prepare it for grilling. If you’ve caught wild salmon, checking your filets for small bones before cooking them is important. You can do this by running your fingers along the flesh in a crosshatch pattern until all the bones have been removed.

To flavor the fish before cooking, try marinating it in various ingredients such as olive oil, citrus juices, soy sauce, honey, garlic, and herbs. You can add spices like smoked paprika or cajun seasoning for extra flavor. Cover the filets completely with marinade and let them sit in the fridge overnight or up to 12 hours before cooking. Before grilling your filets, dry them on a plate lined with paper towels or a brown paper bag to remove any excess moisture that could create steam when heated on the grill.

Heating the Grill

Preheat your boat grill to 400℉ (200℃) before grilling your salmon filets. If you’re using charcoal briquettes, wait until they have formed an even layer of grey ash before creating fire piles around the edges of the grill grate for the indirect heat grilling method. This will allow you to cook bigger pieces of fish or vegetables like corn on the cob alongside your filets without the risk of burning them over direct heat from the briquettes piled in the center of the grill grate.

After ensuring the grill has been appropriately preheated for cooking, you can place your salmon filets on the grate, skin side down if preferred. Grill each side for 4 minutes at 400℉ (200℃) before flipping them over with tongs or a spatula. Continue grilling until the desired level of doneness is achieved, which should take approximately 8 minutes total cooking time for most 2-3 inches thick or fewer filets. However, thicker filets may need to be cooked for longer at lower temperature settings, such as 350℉ or 180℃.

Ensuring Salmon is Cooked Through

For food safety, it is important to use a digital probe thermometer to check the internal temperature of the salmon. Insert the thermometer into the thickest part of the fillet to get an accurate reading. When the salmon is fully cooked (reaching at least 145℉/63℃), the flesh should be opaque throughout the entire fillet with a lightly charred exterior crust, if desired (usually around the edges). A digital probe thermometer ensures the salmon is cooked through, not overdone.

In addition to using a digital probe thermometer to check internal temperature readings, visually inspect the opacity of flesh with a spatula when checking doneness. When completely cooked through, the flesh should appear opaque throughout the entire fillet with a lightly charred exterior crust anywhere direct heat has come into contact with the skin side of the fish while grilling at high temperatures.

Serving and Storing Cooked Salmon

Once cooked through, it’s time to serve your grilled salmon! A few topping suggestions include fresh herbs such as dill or parsley; garlic herb butter; lemon juice; capers; salsa; sour cream and chives; or mango salsa for added sweetness/fruitiness.

Place cooked fillets onto a platter lined with citrus slices such as lemons or oranges for presentation – then top each fillet with preferred toppings before serving to pipe hot off boat grill!

Leftovers from the meal should be stored in an airtight container in the refrigerator within 1-2 hours after being removed from the grill. It is important to allow the leftovers to cool completely before sealing the container lid to prevent moisture buildup that could cause spoilage or rancidity over time. In addition, a tightly sealed container without proper air circulation may increase the risk of foodborne illness, so keeping some airflow in the container is recommended.

Conclusion

Whether it’s fillets caught wild or farm-raised at local fisheries, following these five tips will ensure that every grilled meal aboard your boat is perfect every time! With proper preparation techniques guaranteed to give flavor and texture that everyone can enjoy, you’ll impress even the pickiest guests next time you take to the waters with an amazing grilled dish from a boat grill!