I buy wild caught salmon at my local market and at Costco. I am lucky, as I like all types of salmon, Chum, Chinook, Coho, Pink, and Sockeye. Sometimes these types of salmon have other names. For example Chinook salmon is the same as King salmon and so forth.
In terms of equipment you need is a grill pan, which come in all sizes and shapes. The cooking technique and results are the same, regardless of the pan's shape but I think cast iron pans are better, as the distribution of heat is very even, which consequently leads to an even cooking. That's the one I'm using in this recipe.
Here are my three best tips for grilling salmon.
1. Cut the salmon in relatively small slices about 3 to 4 inches wide each (or 6 ounces). It will make it easy to turn it over.
1. Cut the salmon in relatively small slices about 3 to 4 inches wide each (or 6 ounces). It will make it easy to turn it over.
2. Generously brush the salmon with oil and sprinkle salt and pepper to taste.
3. Cook the skinless side first, as this will help sear the meat and add beautiful grill marks.
I use regular olive oil for grilling fish because of its relatively high smoke point but you can also use clarified butter that does not smoke like regular butter, and extra-virgin olive oil. The key with any of these is to heat the pan first and lightly oil the pan right before you place the fish in it. I do this by dipping a piece of paper towel in oil and rubbing on the pan, being careful not to get burned and the pan will be very hot from pre-heating it. Remember from my tips above that the salmon itself has oil brushed on it.
A serving size of salmon is 2 to 3 ounces of salmon but I consider 6 oz of salmon a good amount per person for an entree.
what you need:
- salmon of your choice - 6 oz per person
- salt
- lemon pepper
- olive oil
what to do:
- Carefully rinse salmon in cold water and pat dry with paper towel.
- Gut in single serving pieces 6oz .
- Generously brush olive oil on both sides and sprinkle salt and pepper to taste.
- Preheat grill pan over high medium heat. The pan is heated when a drop of water sizzles and evaporates quickly once it falls in the pan.
- Carefully rub olive oil on the pan using paper towel or a silicon brush.
- Place the fillets skinless side on the pan and cook for about 4 to 6 minutes. Time will depend on the thickness of the fillets.
- Brush the skin side of the salmon with oil before you turn them.
- Carefully loosen the fillets from the pan with a spatula and turn them.
- Wait another 4 to 6 minutes or until fully cooked. Again, time will vary depending on the thickness of the salmon.
- Serve with your preferred veggies.
Pan Grilled Salmon Recipe
what you need:
- salmon of your choice - 6 oz per person
- salt
- lemon pepper
- olive oil
what to do:
- Rinse salmon in cold water and pat dry with paper towel.
- Cut in single serving pieces of about 6oz.
- Generously brush olive oil on both sides.
- Sprinkle salt and pepper to taste.
- Preheat grill pan over high medium heat.
- Place the fillets skinless side on the pan and cook for about 4 to 6 minutes.
- Brush skin side of the fillets.
- Carefully loosen the fillets from the pan with a spatula and turn them.
- Wait another 4 to 6 minutes or until fully cooked.
- Serve with your preferred veggies.
updated 2020
