| |
 |
This
cooking method entails cooking directly over an open fire or
over hot coals. This should only be done using safe, appropriate
equipment. |
|
Direct-Grilling
If
using frozen salmon, thaw before grilling. For fillets, use
a well-greased grill basket. Steaks and whole salmon should
be grilled directly on a greased grill rack. Place the rack
or basket directly on preheated coals. Grill, uncovered, for
the time specified or until the salmon flakes easily when
probed with a fork. Flip the salmon over several times throughout
the grilling process. If desired, brush the salmon with melted
margarine or butter before grilling.
|
| Salmon's
Cut |
Size |
Coal
Temperature |
Cooking
Preference |
Grilling
Time |
| Whole
Salmon |
½
to 1 ½ pound |
Medium |
Flakes |
7
to 9 minutes per ½ pound |
| Fillets,
Steaks or Mignon |
½
to 1 inch thick |
Medium |
Flakes |
4
to 6 minutes per ½-inch thickness |
 |
SALMON
STEAK DIRECT-GRILLED
|
 |
SALMON
MIGNON DIRECT-GRILLED |
|
Indirect-Grilling
If
using frozen salmon, thaw before grilling. Using a closed-top
grill, arrange coals around the drip pan. Light grill, maintaining
proper grilling temperature. Place salmon fillets in a well
greased grill basket (for steaks and whole salmon, use grill
rack). Place the salmon on the greased grill rack over drip
pan. Cover and grill for the time given below or until the
salmon flakes easily when tested with a fork. Flip salmon
over halfway through the grilling time. If desired, brush
the salmon with melted margarine or butter before grilling.
|
| Salmon's
Cut |
Size |
Coal
Temperature |
Doneness |
Direct-Grilling
Time |
| Whole
Salmon |
½
to 1 ½ pounds |
Medium |
Flakes |
20
to 25 minutes per ½ pound |
| Fillets,
Steaks or Mignon |
½
to 1 inch thick |
Medium |
Flakes |
4
to 6 minutes per ½ inch thickness |
 |
GRILLED
SALMON FILLET |
 |
GRILLED
SALMON
FILLET
|
|
|
|
|
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