Grilled salmon: tricks to make it juicy

The key step before cooking: preparing the piece of salmon

Before turning on the heat, you need to take a little care with the product. The biggest mistake you can make in the kitchen is taking it out of the refrigerator and putting it directly into the pan while it's still cold.

To avoid that dreaded thermal shock, a wise recommendation is to leave it at room temperature for about 10 or 15 minutes . This way, the piece will lose its surface chill and the heat will penetrate much more evenly during cooking.

Next, take some paper towels and thoroughly dry both the skin and the flesh. If the fish has moisture on its surface, it will steam instead of grilling, preventing you from sealing in the juices.

Do you often opt for convenience and use a good frozen salmon fillet to always have it on hand? It's a fantastic idea! Remember that it's highly recommended to defrost it slowly (in the refrigerator) starting the day before so that the fish's structure is affected as little as possible and it retains all its texture.

How to make perfect grilled salmon step by step

If you're wondering how to grill salmon like a pro, you should know that the basic technique is easier than it seems. You don't need complicated tools, just follow the right steps.

The first requirement is to get a good non-stick frying pan (or a flat griddle). Place it over medium-high heat and make sure it's very hot before adding the fish. The initial heat is everything!

Which side do you start cooking from?

This is the classic question for any cook. The general answer is a resounding yes: you should always start by placing the salmon skin-side down.

The skin acts as a protective heat shield for the delicate fish flesh. Furthermore, when exposed to direct heat, its natural fat slowly melts, creating that crispy skin that is absolutely irresistible.

The ideal cooking time

Controlling the cooking time for salmon on the griddle is critical, although you should keep in mind that it will depend heavily on the thickness of the piece and the heat of your pan. Consider it a guideline, not an exact clock.

As a rough guide, you can leave it for about 3 or 4 minutes skin-side down . At that point, carefully turn it over with a spatula and leave it for just 1 or 2 minutes meat-side down (if it's a medium-thick loin) just to sear it.

Beyond just the minutes, look for these visual cues to find the perfect spot:

• The sides of the back have turned white from the heat up to the middle.
• The center maintains a cooked point (pink inside) soft and somewhat translucent.
• salmon flakes They separate easily when pressed lightly.
• The base has achieved a crispy skin and golden.

The big secrets to achieving juicy grilled salmon

To achieve that coveted juicy grilled salmon , chefs apply small details that make a huge difference. Take note of these actionable tricks:

• Use very little oilForget about flooding the pan. It's much better to brush the fish with a pastry brush or add a few drops of oil. Extra Virgin Olive Oil (EVOO) directly onto the piece.
• The trick of restRemove the salmon from the pan just before it reaches the desired doneness. rest of the piece Leaving it on the plate for a minute will allow the residual heat to gently finish cooking the center.
• Always cook with the skinEven if you're one of those who then set it aside, you should leave it in during cooking to retain as much internal moisture as possible.

Mistakes that dry out salmon :

• Put the fish in a pan that is still cold.
• Pouring too much oil on the griddle.
• To make your back dizzy by constantly turning it around.
• Cooking it for too many minutes for fear of it being undercooked.
• Cover it completely, cooking the piece with steam instead of roasting it.

What to serve with it? Side dish ideas for salmon

A good fish deserves a perfect accompaniment. If you're looking for the ideal side dish for salmon , Spanish cuisine offers some wonderful options to balance the meal in a healthy way without any fuss.

Grilled seasonal vegetables

Take advantage of the heat in that same pan. Crispy asparagus , zucchini slices with a touch of flaky salt, or green peppers are always a safe bet.

You can also sauté whole cherry tomatoes, taking advantage of the healthy fats released by the salmon. A quick, economical, and colorful delight!

Express potatoes or rice for a complete meal

If you need a more substantial dish, potatoes are always a winner, but choose according to your time. You can prepare traditional, slowly poached potatoes , or if you're in a hurry, make some express microwave potatoes , sliced ​​very thinly and dressed with a generous drizzle of extra virgin olive oil and rosemary. Easy peasy!

Another classic and foolproof option is a small glass of white rice, well sautéed with some golden garlic. Mixed with the fish juices, it's a real treat.

Why salmon is an ideal ally for your health

This oily fish is not only a great pleasure for the palate, but it is also highly valued nutritionally. It is popular for its contribution of Omega-3 fatty acids , which are fantastic healthy fats to include regularly in a balanced diet.

In addition, it is a great source of high-quality protein , which is ideal for complementing your daily diet and maintaining an active lifestyle with energy.

And as if that weren't enough, it provides us with a natural dose of vitamin D. Enjoying a delicious plate of grilled fish and maintaining a fantastic diet at the same time is totally possible!

FAQ

How do I prevent salmon from sticking to the pan or griddle?

The secret is to heat the pan very well before adding the fish, use a surface with a good non-stick coating, and make sure the salmon skin is completely dry. A few drops of extra virgin olive oil sprinkled directly on the skin (instead of pouring it into the pan) work wonders.

How can I tell if the salmon is cooked through or still raw?

Lightly press the center of the salmon fillet with a fork. If the salmon flakes separate easily and the center is tender (pink inside) and slightly translucent, it's perfectly cooked and juicy. If it's completely opaque and hard, it's overcooked.

Is it better to cook salmon with or without a lid?

As a general recommendation for achieving spectacular results, it's usually best to cook it uncovered. If you put the lid on, the steam will condense and may end up boiling the fish instead of grilling it, making it much harder to achieve that crispy skin texture we all love.