There are many ways to grill salmon fillets or salmon fillets. What method is best used will depend on factors such as taste, season, and what seasonal ingredients are available. Salmon is a naturally moist fish. The color of the flesh ranges from pale pink to dark red, depending on the salmon species. Depending on your location and time of year, you may find Atlantic, Coho, Chinook, Sockeye, and King salmon, both wild and farmed, fresh or frozen. Each has minor differences in taste, texture, and appearance. This article will provide general instructions or guidelines for you to follow if you want to make grilled salmon fillets.
- Preparation time (traditional baking): 15 minutes
- Cooking time: 40-60 minutes
- Total time required: 55-75 minutes
Ingredients
Whole salmon fillet
Step
Method 1 of 3: Method 1: Traditional Roasting
Step 1. Purchase a whole piece of salmon
Whole salmon fillets are made by splitting the fish in the middle lengthwise, so that the two sides of the fish body are joined together into one sheet. The result is a ribless strip of meat, with pink flesh on one side and crusty flesh (usually scaled off) on the other side.
Depending on your location and time of day, you may find Atlantic, Coho, Chinook, Sockeye and King salmon, wild, farmed, fresh or frozen. Each type of salmon has a slightly different taste, texture, and appearance
Step 2. Leave the skin on the meat sheet (don't throw it away) and bake with the skin side down
Cooking the fish sheet with the skin on the bottom helps retain the moisture and liquid inside during the cooking process. This is especially important when grilling salmon, as salmon tends to dry out easily.
Step 3. Set the oven temperature between 175ºC to 190ºC
The exact temperature depends on the recipe used and the size of the fillet to be baked. Set the oven temperature to the lower end of the temperature range for small fillets and the upper end of the temperature range for larger fillets. Cooking fish too high or too low will dry it out.
Step 4. Bake salmon fillets in a covered baking sheet or baking tray
Keeping the fish meat covered during the roasting process will help it retain the moisture and liquid inside and also speed up the cooking time.
Step 5. Check the fish frequently as grilling times may vary depending on the equipment used and the size of the meat sheet
Small fillets of salmon may only take 25 to 30 minutes, while large fillets may take 40 to 60 minutes to cook.
Step 6. Use a meat thermometer if you have one
Meat thermometers can be purchased at most grocery or kitchen supply stores, and they can be used to estimate the doneness of salmon. Insert a meat thermometer into the thickest part of the fillet and remove the salmon from the oven when it reads 60ºC.
Method 2 of 3: Method 2: Baking en Papillote
Step 1. Preheat the oven to 177°C
Even though you'll be wrapping the salmon in parchment paper, the oven doesn't require much additional heat. Cooking salmon or any other type of fish in parchment paper is a very efficient way of grilling, and almost fail-proof. Cleaning the baking surface will be as easy as throwing away a piece of paper. No need to bother washing.
Step 2. Prepare the salmon
When grilling salmon with paper, it's best to:
- Leave the skin on the fish sheet (don't throw it away) and bake with the skin side down.
- Rinse the fillets in cold water and then wipe dry with a paper towel or allow to air dry.
- Season with salt and pepper.
Step 3. Fold the parchment paper in half crosswise
Place the parchment paper on the baking sheet. Place the salmon fillet in the center of one side of the parchment paper.
Step 4. Place herbs, flavored marinades, or vegetables on parchment paper with salmon
Baking en papillote or baking in parchment paper is a good opportunity to cook vegetables and other condiments along with fish. Here are some combinations of vegetables and seasonings that work well with salmon that you might consider:
- Lemons, capers (fruit or buds of the Capparis spinosa plant, usually available in pickled or pickled form, and commonly used as a condiment or garnish in Mediterranean dishes), and rosemary. Lemon and salmon are a classic combination, as is the addition of capers which have a tangy, salty taste. Add some fresh rosemary to the mix to complete it even more.
- Asparagus, lemon and onion. Chop up some asparagus and add to the salmon, then top with the lemon and onion. The onions will turn sweet and the lemon will help the salmon taste light and moist.
- Dried dill and lemon. Dried dill has a very mild fennel-like taste, making it the perfect complement to salmon if you don't want to mask the true taste of the salmon itself. Don't forget to add lemon juice!
- Tomatoes, zucchini and mushrooms. For a heavier dish with lots of extra toppings, try adding three greens this summer (you don't need to cook them first). A little squeeze of lemon juice or even a slice of fresh lemon is always perfect for a recipe combination like this.
Step 5. Add olive oil and/or white wine
Once you've added the herbs and vegetables of your choice, add a little olive oil to the salmon. A tablespoon of white wine will help keep the salmon and vegetables moist and flavorful.
Butter can be used instead of olive oil. For a deeper flavor, add a tablespoon of butter instead of olive oil
Step 6. Fold the parchment paper to cover the salmon and vegetables
Fold the parchment over the salmon to create a triangular shape. Starting at the bottom, fold the edges of the bread sheet up, creating several overlapping sections. This will create a sealed package that will allow the salmon and any vegetables in it to cook in their own liquid that comes out during the roasting process (so it's a bit like braising, since there's a liquid medium.
- Do not glue parchment paper together. While you want the fish to be tightly sealed, you don't need to completely trap all the air in the parchment. If a little air comes out, this is not a problem.
- Don't fold the parchment paper too tightly. Leave plenty of room in the paper wrap for the salmon and vegetables. Your paper wrap should be neat and tight, but not cramped.
Step 7. Bake at 180ºC for 20 to 25 minutes
You need to grill the salmon fillets until they are opaque and stringy. Reddish and translucent flesh indicates the salmon is not fully cooked.
Step 8. Remove from oven and serve
Transfer all ingredients to a plate, or simply unwrap the parchment paper (cut to tidy) and serve as is.
Step 9. Done
Method 3 of 3: Method 3: Baking with Orange Juice
Step 1. Set the oven to 175ºC
Step 2. Place the salmon in an ovenproof container
Pour the orange juice into the container. Add just enough to coat the pieces.
Step 3. Cover the container with aluminum foil
Step 4. Bake until done
This will take about 20-30 minutes.
Step 5. Serve
Perfect to eat with rice.
Tips
- For better taste, use fresh salmon. If fresh salmon is not available, purchase frozen salmon fillets and place in the bottom of the refrigerator to thaw gently over the night.
- When selecting salmon slabs from your nearest store or fish market, make sure the salmon has been handled properly. The salmon should have a firm texture when pierced with your fingertips. The scales should also not peel off easily. Salmon should also have a clean, fresh ocean scent, not a fishy smell.
