Grilling salmon to tender, flaky perfection is an art. Getting that balance of flavorful exterior and moist interior takes skill and the right techniques. That’s why home cooks look to experts like celebrity chef Bobby Flay when wanting to learn how to grill salmon like a pro.
In this article, we’ll explore how Bobby Flay makes his famous grilled salmon recipes. You’ll learn his tips on choosing salmon, preparing the fish, optimal grilling methods and how to avoid common mistakes. With Bobby Flay’s wisdom, you’ll be grill-searing professional quality salmon in no time!
Selecting the Best Salmon for Grilling
The first step to Bobby Flay-worthy grilled salmon is choosing the right fish. Flay recommends selecting fresh wild salmon such as sockeye or king. The richness and firmer texture of wild salmon holds up better on the grill compared to farmed Atlantic salmon.
When shopping, look for salmon fillets that are around 1 inch thick. This thickness allows for even cooking over high heat. Thinner cuts can dry out while thicker pieces may not cook through. Bright color and clean smell indicate freshness.
Proper Salmon Prep
Once you have your fresh salmon prep it for the grill by rinsing under cold water and patting dry. Drying the fish helps achieve an evenly seared exterior. Next brush lightly with oil. Flay suggests a blend of olive oil, lemon juice, garlic, dill and salt. The oil prevents sticking while the flavors infuse.
Let the salmon marinate 30 minutes up to 1 hour. Meanwhile, oil the grill grates. This also prevents sticking when placing the delicate fillets. Now the salmon is ready for perfect grilling!
Bobby Flay’s Grilled Salmon Technique
Flay emphasizes the importance of high heat when grilling salmon Preheat your gas or charcoal grill to at least 450°F degrees, Place the fillets flesh side down and resist poking or moving them This allows grill marks to develop,
After 4-5 minutes flip the salmon using a thin spatula. Continue grilling about another 5 minutes, depending on thickness. Flay says to remove salmon from heat when it flakes easily with a fork and registers 145°F internally.
Avoid overcrowding the grill, as too many pieces lower the temperature. Grill salmon in batches if needed to ensure even, thorough cooking.
Adding Flavor with Marinades and Glazes
A marinade tenderizes salmon and adds flavor. Flay recommends soaking fillets in a mix of soy sauce, brown sugar, citrus juice and spices for 30 minutes before grilling.
For extra flavor, brush a glaze on salmon during the last few minutes of grilling. Try combining honey, mustard and chili powder or brown sugar for sweet, savory flavor.
Mistakes to Avoid for Perfect Results
Even pros like Bobby Flay have learned from trial and error how not to grill salmon. Here are some common mistakes to avoid:
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Moving the fillets too often while grilling. Let them cook undisturbed to get grill marks.
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Cooking over dirty grill grates. This causes sticking and uneven cooking.
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Having flare-ups from fatty drippings. Move salmon to indirect heat if needed.
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Overcooking and drying out the delicate fish. Use a meat thermometer to test doneness.
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Grilling pieces of varying thicknesses together. Thinner parts will dry out faster.
Bobby Flay’s Favorite Salmon Recipes
Once you have the basics down, try these delicious salmon recipes from grill master Bobby Flay:
Bourbon Salmon with Cherry Salsa: Marinate salmon in bourbon, brown sugar and spices. Top with a fresh cherry salsa. Sweet, savory and spicy flavors.
Cedar Plank Salmon: Intense smoky flavor by grilling salmon on a soaked cedar plank. Baste with a brown sugar and mustard glaze.
Blackened Salmon Tacos: Season salmon with Cajun spices and blacken on the grill. Serve in warm tortillas with mango salsa and spicy mayo.
Grilling Salmon Perfection
Mastering the art of grilling fish to tender, flaky perfection takes practice. With Bobby Flay’s salmon grilling techniques, proper preparation and avoiding common mistakes, you’ll be serving restaurant-quality salmon off your own grill. Invite friends over and wow them with your newfound salmon grilling skills!
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Yikes–people are still recommending rinsing chicken first? That is a dangerous germy practice, long discredited. If you need a dry chicken part before cooking, pat it with paper towels.
Thanks, Stephen. You make a good point, but you also reveal a more important one: Were looking for flavor here, rather than color. Sweet and unsmoked Spanish paprika is nice for some; hot and smoky is nice for others. This is one of those ingredient lists we can file — thanks to these Notes — under “Dealers Choice.”
Finishing by roasting in a cast iron pan made the chicken really golden. The mint/garlic sauce is wonderful and could be used on hardier fish. Its an easy dish, quickly made. Served with roasted fingerlings in the same oven and sauteed spinach, it was a hit.
Seasoned Chicken in advance and had dinner ready in 30 mins! Love the simplicity of it. Sauce was not quite right. I would cut or eliminate the honey, leave the seeds in the pepper for more heat, and add salt and a little lemon to brighten it up.
I was recovering and tired, so I accidentally just put the spice-rubbed chicken in the oven as I do for a different recipe. When I realized my mistake, not long after, I drizzled olive oil over the chicken so the spices were moistened. I cooked them for maybe 35 minutes, they were big. I spooned the spice-flavored olive oil and drippings over the chicken when it was done. Delicious!
I detest parsley, so I used cilantro in the sauce instead. The sauce was absolutely delicious. But it somehow didnt quite work with the rub. Dinner wasnt bad in any sense. It was pretty good, but thats it. Will make the sauce again, but not the chicken.
@Dan Not super fair to say the sauce didn’t work with the chicken when parsley and cilantro are wildly different flavors and that wasn’t intended to work with the written recipePrivate comments are only visible to you.
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Grilled Salmon with Brown Sugar Glaze | Hot off the Grill with Bobby Flay | Food Network
FAQ
What’s the best way to grill salmon?
Whole Salmon Filets- are a whole side of salmon, deboned, typically with the skin left on. The best way to grill these is to oil, salt and pepper the skin side really well, and grill on a greased grill with the skin side down so it crisps up. The skin can be eaten and is actually one of my favorite parts, if crispy.
How does Gordon Ramsay cook salmon perfectly?
Heat a large nonstick pan over medium-high heat. Add the olive oil and gently place the salmon into the pan, skin-side down. Cook for 6-7 minutes, turning occasionally. Remove the fish to rest on a plate while you assemble the soup.
Is it better to grill salmon in foil or not?
How long do you cook salmon fillets on a grill?
Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. This recipe has been updated and may differ from what was originally published or broadcast.
How do you cook salmon on a gas grill?
On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill.
Is the original salmon recipe too mustardy?
With that said, I found the original salmon recipe to be too mustardy for my taste. I like my salmon to have that deeper brown sugary, maple taste I guess. The recipe originally calls for a Dijon mustard and there are hundreds of them out there. I used a French Dijon and maybe next time I will try a Country Grainy Dijon and use less of it.