Dry-heat cooking methods
The grilling process cooks salmon with dry heat from just the one direction. Typically a salmander grills with heat from above and a barbecue grills with heat from below, usually through a grid, grillplate or char-grill. Pan frying methods explained elsewhere also apply when grilling on the flat plate of a barbecue.
- Simple and quick way of cooking.
- Can add a distinctive flavour, especially if using particular timber and leaves.
- Salmon can be wrapped in foil to retain moisture.
- Allows you to cook and entertain outdoors.
- Suits whole HOG or fillet portions or cutlets
- Flat grill or hot plate
- Charcoal, electric or gas barbecue
Preparation: Consider the following options first
- Pre-marinate early or season the salmon just before cooking if desired, but avoid using salt as this draws out the moisture.
- Oil the salmon with a brush as an alternative to pre-greasing the grill or barbecue plate.
- If grilling whole HOG or large fillet portions, score to ensure even cooking by making 2 or 3 diagonal cuts across the thickest parts on both sides.
- As it cooks, baste with butter, oil, juice or marinade.
- Grease and pre-heat the grill or barbecue. An electric grill should have medium to high heat. Gas should be on medium. It’s important that the grill is pre-heated to the right temperature before placing the salmon on it so it seals the flesh instantly without burning it.
- If using a salamander or charcoal barbecue, place salmon 10–-15cm away from heat source.
- Cook salmon skin-side first (if applicable) to allow natural basting.
- Unless grilling with a salamander, turn whole HOG or thick fillets halfway through estimated cooking time. Thinner fillets may not need to be turned at all.