Directions: |
Directions:In a medium bowl, whisk in oil, soy sauce , water, garlic and onion powder , brown sugar, hot sauce and white pepper. Stir until fully combined.
Drench the salmon in marinate, then seal bowl or place in a ziplock bag, and refrigerate for at least 30 minutes.
Remove salmon from marinade; drain thoroughly and discard marinade.
Dry Rub
Brush salmon lightly with the oil, then season with salt and pepper. Followed by creole seasoning
Gas Method
Start by Preheating your grill to high for 3-5 minutes so as to burn off any loose debris that has collected at the bottom of grill. Use bbq brush to clean the grate.
Turn the heat down to medium high heat, you do not want to burn the salmon. Medium heat ensures some good grill marks without burning the skin.
Oil the grill by dipping a few crumble paper towel in very little oil (a little goes a long way), then use tongs to wipe the oil evenly over the grate. Be careful not to use too much oil, too much oil might start a flare-up.
Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks , if that is your thing.
For ½ inch salmon thickness grill for about 4-6 minutes per side or more. Close grill as you grill and start checking after 3 minutes , with one-minute intervals , until the thickest part flakes through the entire thickness when you pierce it with a fork.
You might have to pull the salmon apart in a small section, if needed, to determine if the salmon is done. Salmon should be opaque and feel slightly firm to the touch
Use a wide spatula to remove the salmon from the grill.
Charcoal Method
If using a charcoal grill, open vents on bottom of grill, add charcoal about ¼ full. Light the barbecue. Let the charcoal briquettes burn till they turn into hot coal ashes and glow red. Allow the flames to cool down until the ashes are white with heat.
Oil the grill by dipping a few crumble paper towel in very little oil ( a little goes a long way), then use tongs to wipe the oil evenly over the grate. Be careful not to use too much oil, too much oil might start a good flare-up.
Place the drained salmon fillets SKIN-SIDE UP on the grill grate directly above the coals to cook over medium heat
Gently place salmon SKIN-SIDE UP diagonally on grill grates for those gorgeous grill marks , if that is your thing.
For ½ inch salmon thickness grill for about for about 4 to 6 minutes or until fish begins to flake when tested with a fork. Start checking after 3 minutes , with one -minute intervals , until the thickest part flakes through the entire thickness when you pierce it with a fork.
You might have to pull the salmon apart in a small section, if needed, to determine if the salmon is done. Salmon should be opaque and feel slightly firm to the touch.
Use a wide spatula to remove the salmon from the grill. |
Personal
Notes: |
Personal
Notes: Make sure to oil the grill by dipping a few crumbled paper towels in very little oil (a little goes a long way) then use a brush to wipe the oil evenly over the grate.
When buying salmon, make sure to buy those with skin on.
For 1/2 inch thick salmon grill it for a total of 4-6 minutes, and for 1 inch thick fillets grill it for a total of 6-8 minutes.
When grilling salmon, make sure you buy those with skin-on. Salmon is arguably very tender and flaky and that skin helps it to be intact while grilling without falling into the grates.
Make sure to rub or brush the grates with oil, too, so the salmon won’t stick to the grill and get deformed.
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