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Top tips with a bonus recipe5 Tips for Grilling Fish
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Practice Makes Perfect
Many grillers consider fish fillets and steaks their biggest challenge. They remember the times when fish stuck to the grate and fell to pieces when they tried to take it off the grill. To greatly improve your chances of success, learn to grill firm fish first, especially the ones that are a bit oily, including salmon, swordfish, and tuna.
Don’t Overdo It
Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks.
Feed the Fire
Don’t be afraid of high heat. It creates a bit of a crust on the surface of fish, and the crust helps the fish release from the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be.
No Flip-Flopping
Every time you turn fish on the grill, you create a new possibility for sticking, so turn it only once.
Quick Finish
Grill the first side longer than the second. This assures you a nicely developed crust on the first side. Plus, if you are grilling with the lid closed (as you should), the second side will begin to cook while the first side is on the grate. So the second side will not need as long on the grate
Fan Favorite Recipe
Recipe from Weber's Way to Grill™ by Jamie Purviance
Salmon with Nectarine Salsa
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- People
- Serves 4
- Prep Time
- 20 mins
- Grilling Time
- 8 to 11 mins
the Ingredients
Salsa
- 2 nectarines, about 1 pound total, cut into ½-inch dice
- ½ cup ¼-inch dice red bell pepper
- ¼ cup ¼-inch dice red onion
- ¼ cup finely chopped fresh chervil leaves
- 1 jalapeño chile pepper, seeded and finely diced
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick, pin bones removed
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
Instructions
- 01 In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
- 02 Prepare the grill for direct cooking over high heat (500° to 550°F).
- 03 Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
- 04 Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.
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