How to Barbecue Salmon with Skin: Achieve Crispy Skin and Flaky Flesh
Barbecuing salmon with the skin on is best achieved by cooking it skin-side down over medium heat, resulting in crispy skin and tender, flaky flesh. Proper preparation, including scoring the skin and using oil, is crucial for success.
Why Barbecue Salmon with Skin?
Barbecuing salmon with the skin on offers several advantages over skinless preparations. Not only does the skin provide a protective barrier between the delicate flesh and the grill grates, preventing it from sticking and drying out, but it also imparts a delightful crispy texture and adds a layer of flavor that complements the richness of the salmon.
The Benefits of Skin-On Salmon
Here’s a quick look at why grilling salmon with the skin on is a superior choice:
- Protection: The skin acts as a natural shield against the high heat, preventing the salmon from drying out.
- Flavor: When properly cooked, the skin becomes crispy and adds a delicious, savory flavor.
- Moisture Retention: The skin helps retain moisture within the salmon, resulting in a more succulent and tender fillet.
- Ease of Grilling: Skin-on salmon is significantly easier to handle on the grill as it holds together better.
- Nutritional Value: The skin itself contains beneficial omega-3 fatty acids, adding to the health benefits of consuming salmon.
Preparing the Salmon for the Grill
Proper preparation is paramount to achieving perfectly barbecued salmon with crispy skin. Here’s a step-by-step guide:
- Choose Your Salmon: Opt for fresh, high-quality salmon fillets with the skin intact. Sockeye, Coho, or King salmon are all excellent choices. Look for fillets that are firm and have a vibrant color.
- Pat Dry: Thoroughly pat the salmon fillets dry with paper towels. This is crucial for achieving crispy skin.
- Score the Skin: Using a sharp knife, lightly score the skin of the salmon in a crosshatch pattern. This will help prevent the skin from shrinking and curling during cooking. Be careful not to cut into the flesh.
- Season Generously: Season the flesh side of the salmon with your preferred seasonings. Salt, pepper, garlic powder, and lemon pepper are all excellent choices. You can also add fresh herbs like dill or thyme. Lightly season the skin side as well.
- Oil the Salmon and Grill: Brush the skin side of the salmon with a high-heat oil such as avocado oil or canola oil. Lightly oil the grill grates as well to prevent sticking.
The Barbecuing Process: Step-by-Step
Follow these steps for perfectly barbecued salmon with crispy skin:
- Preheat the Grill: Preheat your grill to medium heat (approximately 375-400°F or 190-205°C).
- Place Salmon Skin-Side Down: Carefully place the salmon fillets skin-side down on the preheated grill.
- Leave it Alone: Resist the urge to move or flip the salmon. Allow it to cook undisturbed for the majority of the cooking time. This allows the skin to render and crisp up.
- Check for Doneness: The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). A digital thermometer is the best way to ensure accuracy. Insert the thermometer into the thickest part of the fillet.
- Flip (Optional): If desired, you can flip the salmon skin-side up during the last few minutes of cooking to finish cooking the flesh side. However, this is optional and depends on your desired level of doneness and crispness.
- Remove and Rest: Carefully remove the salmon from the grill and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful fillet.
Tips for Extra Crispy Skin
- High Heat (Initially): Starting with a slightly higher heat initially can help crisp the skin more quickly. Reduce the heat after a few minutes if necessary to prevent burning.
- Use a Fish Spatula: A thin, flexible fish spatula is essential for lifting the salmon from the grill without damaging the skin.
- Press Down Gently: During the first few minutes of cooking, gently press down on the salmon fillet with a spatula to ensure even contact with the grill grates.
Common Mistakes to Avoid
- Not Drying the Skin: Moisture is the enemy of crispy skin. Make sure to thoroughly pat the salmon skin dry before grilling.
- Overcrowding the Grill: Avoid overcrowding the grill, as this can lower the temperature and prevent the salmon from cooking evenly.
- Flipping Too Soon: Resist the urge to flip the salmon too soon. Allow the skin to cook and crisp up before attempting to flip it.
- Overcooking the Salmon: Overcooked salmon is dry and tough. Use a digital thermometer to ensure that the salmon is cooked to the correct internal temperature.
Troubleshooting
| Problem | Possible Cause | Solution |
|---|---|---|
| Skin is Sticking | Grill not oiled, skin not oiled, low heat | Oil grill and skin well, ensure grill is hot enough, use fish spatula |
| Skin isn’t Crispy | Skin not dry enough, grill not hot enough | Pat skin dry thoroughly, increase grill temperature |
| Salmon is Overcooked | Overcooking, too high heat | Monitor temperature, reduce heat, use digital thermometer |
| Salmon is Undercooked | Grill not hot enough, too short cook time | Increase grill temperature, extend cook time, use digital thermometer |
Frequently Asked Questions (FAQs)
What kind of salmon is best for barbecuing with skin?
*While any salmon can be barbecued with the skin on, fattier varieties like Sockeye or *King salmon* tend to yield the best results. The higher fat content helps keep the fish moist and flavorful throughout the cooking process.*
Do I need to remove the scales before barbecuing salmon?
Most commercially available salmon fillets will have already had the scales removed. However, it’s always a good idea to check. If you find any scales, you can easily remove them by scraping them off with the back of a knife against the grain.
What is the best way to season salmon for the grill?
The best seasoning depends on your personal preferences. A simple combination of salt, pepper, garlic powder, and lemon juice is always a good starting point. You can also experiment with different herbs, spices, and marinades.
Can I use indirect heat to barbecue salmon?
Yes, using indirect heat is a great way to cook salmon gently and evenly, especially if you’re concerned about overcooking it. Place the salmon on the cooler side of the grill and close the lid. This method takes longer but results in a very moist and tender fillet.
How long should I barbecue salmon with skin?
The cooking time will vary depending on the thickness of the fillet and the temperature of the grill. A good rule of thumb is to cook the salmon for approximately 4-6 minutes per side, or until it reaches an internal temperature of 145°F (63°C).
How can I tell if the salmon is done?
The best way to tell if the salmon is done is to use a digital thermometer. Insert the thermometer into the thickest part of the fillet. The salmon is done when it reaches an internal temperature of 145°F (63°C). You can also check for doneness by flaking the salmon with a fork. If it flakes easily, it’s done.
Can I use a cedar plank to barbecue salmon with skin?
Yes, using a cedar plank adds a wonderful smoky flavor to the salmon. Soak the cedar plank in water for at least 30 minutes before placing it on the grill. Then, place the salmon skin-side down on the plank and cook as directed.
What’s the best oil to use for barbecuing salmon?
Choose oils with a high smoke point, such as avocado oil, canola oil, or grapeseed oil. These oils can withstand the high heat of the grill without burning.
Should I use a marinade?
Marinades can add flavor and moisture to the salmon. If using a marinade, be sure to pat the salmon dry before placing it on the grill to help the skin crisp up. Avoid marinades with a lot of sugar, as they can burn easily.
What are some good side dishes to serve with barbecued salmon?
Barbecued salmon pairs well with a variety of side dishes, such as grilled vegetables, roasted potatoes, rice pilaf, or a fresh salad.
Can I freeze leftover barbecued salmon?
Yes, you can freeze leftover barbecued salmon. Allow the salmon to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It’s best consumed within 2-3 months for optimal quality.
My salmon skin is burning before the fish is cooked. What can I do?
Lower the grill’s heat to medium or medium-low. If your grill has hot spots, move the salmon to a cooler area. You can also briefly cover the salmon with a piece of aluminum foil to slow down the browning process while the fish continues to cook internally.