The trick to making well-cooked fish is often deceptively simple, and salmon is no exception. Oven cook salmon How to grill salmon. To see if your salmon is close to done, press your spatula into the center of the fish. While you can grill salmon without foil, I find that the foil option is by far the easiest, most effective way to grill salmon. Follow this tip: Unless you’re poaching the salmon, leave the skin on. Learn the best tips and tricks for cooking and buying salmon, including delicious and easy-to-make recipes, in this guide from Food Network. I had my test set up: two pots, one full of a court bouillon—an acidic and aromatic poaching liquid traditionally used for seafood—and the other with water and a … Arrange butter, sliced lemons and optional onions along the top of the salmon and sprinkle with salt and pepper. Brush each side with olive oil and season with salt and pepper. I started my work on this article by asking a simple question: Is it better to poach or steam salmon when you want to gently cook it? A gas grill is best for grilling salmon since you have finer control over the temperature. Squeeze 1/2 lemon over salmon. How to Make Grilled Salmon in Foil – EASY and Perfect Every Time. Learn how to cook salmon at home by avoiding these seven common mistakes, like letting your fish stick to the pan or overcooking it. Gather your salmon fillets. Place fish on a diagonal, skin-side up. Fold foil over fish and turn up edges to create a poaching packet and palce on grill for 15 minutes or until flish flakes easily with a fork. Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid that’s kept just below the boiling point (160 to 180 degrees). I started my work on this article by asking a simple question: Is it better to poach or steam salmon when you want to gently cook it? If it flakes and causes clear juice to run out, it is ready to be moved. I had my test set up: two pots, one full of a court bouillon—an acidic and aromatic poaching liquid traditionally used for seafood—and the other with water and a steamer insert. You’ll want to preheat the grill to medium-high (or 400 to 450 degrees F) while you’re prepping the salmon to save yourself some time. Using foil to make a packet around the salmon traps moisture. Step 1. Plus, crispy salmon skin just might become a favorite treat once you’ve had it done right. How to Grill Salmon in Foil: Fire up your grill! However, I recently discovered that poaching salmon at home is arguably easier than cooking it on the grill or in a pan (in the very least, there's less to clean up). Return the pouches to the oven or grill, seam side up, for another eight to 10 minutes, or until the salmon is slightly opaque even in the thickest part of each portion. You can use any size you would like, but I find the smaller fillets are easier to manage when removing from the grill. Poaching Your Salmon. Cut the salmon into 2 ½ to 3-inch fillets. For cooking salmon on the grill, you should shoot for 350 to 450 F, which in charcoal grill terms corresponds with about 1/2 to 3/4 of a chimney of charcoal. Food and Wine has a great, simple tutorial on how to poach your salmon just right. How to Grill Salmon in Foil: Fire up your grill! You’ll want to preheat the grill to medium-high (or 400 to 450 degrees F) while you’re prepping the salmon to save yourself some time. Yes, salmon can withstand high temperatures, but let's not get carried away. Grill salmon. Wrap in paper towels and refrigerate for 15 minutes. Learn how to cook salmon, how to bake salmon, how to grill salmon and more, and you’ll always have a delicious plan to fall back on, whether you are hosting a dinner … You can use any size you would like, but I find the smaller fillets are easier to manage when removing from the grill.