Grilling salmon is a favorite summer pastime for many. The succulent, tender fish soaks up the smokey flavors of the grill beautifully. However, one of the most common questions when grilling salmon is whether to cook it skin side up or skin side down. There are good arguments on both sides, so let’s break it down and see which method yields the best results.
Skin Up vs. Skin Down: The Pros and Cons
Grilling salmon skin side down has some clear advantages:
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The skin protects the delicate flesh from the intense direct heat of the grill grates. This prevents sticking and drying out
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The skin renders down its fat, basting the flesh and keeping it tender and moist.
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The skin gets ultra crispy and full of flavor from the Maillard reaction. This adds texture and taste.
However cooking skin side up has benefits too
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Any rubs, glazes or sauces stay on the meat instead of dripping through the grates.
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You get superior color and char on the flesh side from the direct heat.
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Flipping is easier since the skin won’t stick as much as the meat.
The Best of Both Worlds Method
Many grilling experts recommend starting skin side down, then finishing skin side up. This gives you the advantages of both approaches! Here are the steps:
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Pat the fillets dry and brush lightly with oil. This helps browning.
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Season the fish generously with salt and pepper or a rub.
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Place the fillets skin side down and grill for 2-4 minutes until the skin releases easily. Don’t force it!
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Flip and grill skin side up for another 2-4 minutes, basting with glaze or sauce if using.
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Check for doneness by inserting a fork into the thickest part. It should flake easily when done.
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Let rest for 5 minutes before serving for juicier salmon.
The initial sear skin side down crisps up the skin, renders fat and prevents sticking. Then finishing skin side up gives great color and flavor on the flesh side. Best of both worlds!
Tips for Perfectly Grilled Salmon Every Time
Beyond the basic skin up or down choice, there are a few other tips that will ensure delicious grilled salmon:
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Use direct heat: Avoid areas with less heat on the grill. Salmon cooks fast, so you need high consistent heat.
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Preheat thoroughly: Give your grill 10-15 minutes to preheat fully to avoid sticking from a cool surface.
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Oil the grates: Use a brush or oiled paper towel to lightly coat grates before cooking. This prevents sticking.
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Dry the fish: Pat fillets very dry before grilling. Moisture causes steaming instead of searing.
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Don’t move it: Resist the urge to flip and move it frequently. This leads to flaking and sticking.
Follow these best practices along with the dual-side grilling method and you’ll have professional restaurant-quality salmon off your grill!
Checking Doneness
Salmon cooks quickly on the grill, so pay attention to doneness. Here are 3 easy ways to test when it’s ready:
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Temperature: Use an instant read thermometer in the thickest part. Salmon is done at 125°F for medium-rare.
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Fork test: Insert a fork in the center and gently twist. If it flakes easily, it’s ready.
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Color: Look for an opaque color in the center and slightly darkened edges when done.
Undercooked salmon won’t flake easily and may look glassy inside. Overcooked salmon will be dried out and rubbery. Use these visual and temperature cues for perfect salmon every time.
6 Delicious Ways to Use Leftover Grilled Salmon
Salmon grills up quickly in large fillets, often leaving you with tasty leftovers. Avoid wasting this delicious fish with these creative ways to use up leftover grilled salmon:
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Break up the salmon and toss with greens, tomatoes, avocado and vinaigrette for a salmon salad.
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Layer grilled salmon on toast with goat cheese, tomatoes and basil for an open face sandwich.
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Stir grilled salmon pieces into rice with vegetables and teriyaki sauce for a salmon fried rice.
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Make salmon tacos by flaking the fish and serving in warm tortillas with cabbage slaw and salsa.
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Chop salmon and combine with mayo, lemon juice and diced celery for an easy salmon salad sandwich filling.
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Heat up flakes of grilled salmon in tomato sauce or vodka sauce over pasta for a quick salmon pasta dinner.
With a little creativity, leftover grilled salmon can become several easy, delicious meals throughout the week. Avoid waste and enjoy this tasty fish twice!
While the skin up versus skin down debate rages on, starting skin down and finishing skin up gives you the advantages of both methods. Well-preheated and oiled grates along with avoiding overhandling prevents sticking and drying out. Pay close attention to doneness and you’ll be rewarded with tender, flaky and full-flavored salmon hot off the grill. Leftovers can also be repurposed into several easy salmon dishes. Master these simple tricks and grilled salmon will become a regular menu item perfect for summer!
FAQ
Do you grill salmon skin up or down first?
Yes, you should grill salmon with the skin-side down first. This method helps protect the delicate flesh of the fish from the direct heat of the grill, preventing it from drying out or sticking to the grates. Grilling skin-side down also allows the skin to crisp up nicely, adding texture and flavor to the dish.
Is it best to cook salmon skin up or down?
So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.
Do you grill fish skin-side up or down?
When grilling fish, especially fillets, start with the skin side down on a hot grill. This allows the skin to crisp up and prevents the fish from sticking to the grill.
What is the best way to grill salmon?
To grill salmon perfectly, start by using skin-on fillets, oiling the grill grates, and cooking the salmon skin-side down first.