One of the most popular ways to prepare salmon is to simply slap it on the grill with a light marinade of lemon juice, pepper and a little salt. Sounds too simple but sometimes that is what’s only needed to highlight the fresh unmistakable flavor of this very popular fish. It is actually the one of the best fishes to grill because it’s able to maintain its texture and delicious with a variety of herbs and spices.
Though fresh wild Pacific or Atlantic salmon is best, frozen fish can be used as long as these do not have any freezer burns. Keep it well frozen, wrapped in moisture-proof paper until you are ready to use it but do not keep it over three to four months. Portion it in the size you intend to use them–in fillet or steak cuts. Consider the portion size as well and freeze it in individual parcels so you need not refreeze unused portions which compromise quality. Allocate about half a pound for a substantially sized entrée.
Unlike meats, salmon and other fish need not be marinated for a long time – 30 minutes is adequate. Experiment with a variety of herbs and spices, white wine and citrus juices to achieve an original dish. Though there are many recipes available, you can certainly modify the seasoning according to your favorite flavor profiles: dill and capers are typical accompaniments to salmon but herbs like parley, rosemary, and acidifiers like rice wine or balsamic vinegar can also be used. Use tamarind, miso and soy sauce if you want to achieve an Asian tasting dish. Store bought teriyaki and yakinuku sauce is an instant marinade option with a sweetish taste kids will enjoy. Grilled candied garlic salmon sounds like a dish you’d find in a fine dining restaurant but it’s surprisingly easy to prepare.
A one-pound filet cooks for about 15-20 minutes or until the fish flakes easily with a fork. Cutting it into half-pound serving portions will reduce the cooking time considerably. Less fatty chum salmon needs to be basted with the marinade to avoid drying out. Do not overcook salmon to retain its tender texture and nutrients. You can also try grilling salmon belly. Being the fattiest portion of the fish, it doesn’t dry out easily but may have the tendency to be a bit fishy.