How To Grill Salmon Portions
One six to eight ounce fillet per person is a good amount.
How to grill salmon portions. Flip the fish over and cook for an additional 3 to 6 minutes until it reaches the desired temperature 125 f for medium fish or 145 f for a fish that flakes more easily with a fork. Depending on the size of your filet and the heat of the grill each side could take between 4 and 8 minutes to cook. When cooking salmon in the oven or on the grill one large piece of fish works well.
In a small bowl mix the oil dijon mustard lemon juice brown sugar liquid smoke salt and pepper. Sprinkle the finished fish with 1 to 2 tablespoons of drained capers. For a bright slightly italian spin use a few sprigs of thyme in place of the dill and reduce the salt to teaspoon.
But when pan searing on the stovetop opt for individual fillets. Arrange a portion of salmon on the plate for each person and cover with the vegetable mixture. Place each piece of fish flesh side down on a clean grill grate.
Lightly oil each piece and season with your favorite seasoning. Cook until the salmon has started to turn from translucent to opaque about 4 minutes for a 1 inch thick piece then flip the salmon. Brush salmon with oil this prevents sticking.
If you purchased one whole salmon fillet cut it into 6 individual portions. Grilled salmon in foil with lime. Heat your grill to a medium high heat 350 400 f 176 204 c.
Allow another 5 to 10 minutes for each extra inch of thickness. Place the salmon skin side down on the hot grill and cover. Place the filet on a part of the grill where heat is evenly distributed avoiding spots directly above large flames or burners.