How To Grill Salmon Steaks Without Skin

A lot of the seafood you see at the grocery store is farm raised and or imported. First the grill needs to be cleaned. Seasoning is all up to your taste buds but nothing beats good ol salt and pepper.

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Season with salt and pepper.

How to grill salmon steaks without skin. Prep the fresh salmon remove the salmon from the refrigerator and place the steaks on paper towels. The best way to do this is to cover the grill right when the coals have all lit and the fire is at its hottest. Grill salmon in foil with capers.

Sprinkle the finished fish with 1 to 2 tablespoons of drained capers. Lightly rub the salmon with olive oil on both sides and sprinkle with kosher salt and freshly ground pepper. Sure you can grill seafood using a foil packet but in order to get uber awesome crispy on the outside tender on the inside smoky bbq flavor you re going to want the skin.

Always season fish just before grilling to avoid moisture loss and flare ups. Preheat grill to high heat approximately 400 f 450 f. Preheat grill to high heat 450 500 degrees.

Whenever possible i select. Prepare the grill by moistening a paper towel with cooking oil. Ensure your grates are cleaned and lightly greased with oil.

Using long handled tongs rub the oiled towel onto the grill rack moving from the back of the grill towards the front to protect your arms from flare ups. For a bright slightly italian spin use a few sprigs of thyme in place of the dill and reduce the salt to teaspoon. Five minutes of this heat will then make it incredibly simple to brush away any residual nastiness left on the grill grate using a good grill brush.

We cover the major dos and don ts from the grocery store all the way to the dinner table check out. Place the salmon directly on the grill grates skin side down and place the cover on the grill. Grilling salmon without skin can be a mess as the flesh sticks to the grill and falls through the cracks.