Gold Medal Grilled Salmon

Why This Gold Medal Grilled Salmon Works

During the marinating time, the salmon sits in the olive oil, lemon juice, and herbs and starts to soak them in. The oil coats the outside of the fish and forms a thin, slippery layer. Lemon juice and salt begin to work their way into the surface, so the fish seasons all the way through instead of only on top. Garlic, dill, and parsley cling to the oily surface, so they stay on the fish when it goes on the grill instead of falling off.

Once the salmon hits the hot grill, that oily coating keeps the outside from drying out or sticking to the grates. As the heat moves in, the fish firms up and the flakes start to separate, but the inside stays moist because the fat in the salmon and the olive oil slow down how fast the juices leave. Grilling skin-side down first gives the fish a steady base, so it holds together while it cooks. By the time it is opaque and flakes easily, the outside has a light char and the inside stays tender and juicy.

Mistakes To Avoid

Letting the salmon sit in the marinade for hours instead of about 30 minutes can make the surface mushy. The acid from the lemon starts to break down the outer layer of the fish, so it loses its firm flakes and turns soft and pasty once grilled.

Grilling over very high heat instead of medium-high often burns the outside before the center cooks through. The skin and edges go black and bitter while the middle stays glossy and undercooked, so the fillet ends up with a harsh crust and a raw center.

Putting the salmon on un-oiled grill grates leads to sticking and tearing. As the fish cooks and firms up, parts of it glue to the metal, so flipping it rips off the skin and chunks of flesh, leaving ragged pieces instead of neat fillets.

Skipping the step of patting off excess marinade before grilling can cause flare-ups. The extra oil and liquid drip into the flames, so the outside gets scorched patches and a greasy surface instead of an even, lightly charred crust.