Asian Salmon Recipe - Broiled or Grilled (2024)

FAQs

Is it better to cook salmon in oven or grill? ›

Salmon fillets, steaks and even whole fish are excellent cooked over fire, particularly on a charcoal grill. Steaks are easiest to handle and turn on the grill. Fillets are best grilled with the skin on (cook them skin side down first).

There's no *best* method for preparing salmon, but we like broiling for the expediency, and the nice crispiness it adds. Our Baked Salmon recipe is also fast and easy, with slightly different results.

For smaller, crispy, skin-on Salmon; a crispy pan sear is recommended. For bigger fillets, and succulent, skin-off King Salmon; the best method would be cooking in an oven.

Broil the salmon fillets until the salmon flakes easily with a fork, it appears medium rare in the center, and the internal temperature on an instant read thermometer inserted at the thickest part reaches 135°F, about 7 to 9 minutes (check early at the 6-minute mark to gauge progress).

You do not have to flip salmon when grilling. If you prefer grill marks on both sides of your fish, place salmon on oiled, heated grill. Once the salmon releases itself from the grates, flip gently using a wide spatula.

Arrange the marinated salmon fillets skin side down on the baking sheet and place it under the broiler about 5-6 inches away from the heat. Broil the salmon for 6-8 minutes or until browned and the internal temperature of the fish registers 140-145F.

The big difference between the two is the cooking location and the direction of the heat. Grilling is typically done outdoors on a grill while you tend to broil indoors in an oven. The heat from a grill usually comes from below, unlike a broiler that utilizes top-down heating.

Let it Reach Room Temperature Before Cooking. When you add cold fish to a hot pan, it will cook unevenly. It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long.

Seafood steaks or fillets thicker than ½” should be turned over halfway through cooking time. Fish less than ½” thick does not need to be turned. When grilling or pan frying, place fillets skin side down (the skin will remove easily after cooking).

The white stuff on salmon is called albumin.

As the meat cooks, the coagulated albumin gets squeezed out and appears in the form of the weird, slimy, white substance that you are probably familiar with (and weirded out by).

Should you leave the oven door open when broiling? ›

Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning or searing meat. Closed door broiling works best when using Lo Broil and cooking thicker cuts of meat for longer periods of time, like chicken breasts.

If you grill salmon directly on grill grates, grill it skin side down. Do not grill it face side down, as the flesh is likely to tear and stick. With the foil packet, you don't need to worry about sticking. You can also place a cast iron skillet on the grill and make Pan Seared Salmon.

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.

A big benefit of grilling is that food cooks quicker and has that great flame grilled distinct flavour. You can achieve the right texture of the meat, as you are right with it over the grill.

Cooking salmon in foil just makes things easier. It creates a buttery, fresh, evenly cooked fish without having to be as precise. Moisture is preserved while flavor is exploded! Your fish won't have any char marks either!