Indoor Grilling – Salmon

Everyone cook needs some good tools in the kitchen that will help you create easy meals.  You don’t have to have every gadget and so many are just a waste of time – like an egg separator….  if you can’t crack an egg and separate it by passing the yolk back and forth between the shell halves, then crack the egg into a bowl.  If you are trying to keep the yolk, have a second bowl handy.  Poor the egg into your hand over the second bowl, with your fingers very slightly separated.  The white will slip through your fingers, and then you can pour the york back into the original bowl.  Voila.

However, an indoor grill pan is worth it’s weight in gold.  Get a decent one, like a Celaphon at Bed Bath and Beyond for under $50.00.  It’s big enough to fit over one burner and can easily handle up to four burgers, fish fillets, vegetables, grilled fruit or any number of meats.  The reason I like this pan so much is that I can grill out of the weather year round and I can control the heat and with its non-stick surface, clean up is a breeze.

Salmon grilled indoors

Indoor Grilling – Salmon

Adult serving is usually one 5 – 6 ounce fillet.   I prefer a bar-b-que cut fillet with the skin on as shown in the picture.  I don’t eat the skin, but you can.  I prefer to leave it on during the cooking process because there is a fat layer under the skin that will help keep the fish self marinating and more moist.

Salmon Fillets (one per person)
Olive oil
Salt and Pepper
Lemon Slices

Pat salmon dry and then lightly brush with olive oil.  Salt and pepper lightly.  Set aside.

Heat your grill over medium – high heat until water sprinkled on the grill sizzles immediately.  Lay salmon, skin side up on the grill.  If grill begins to smoke, turn heat down slightly, but you need to keep in on the hot enough to ensure beautiful grill marks.

Grill salmon without moving for approximately 6 – 8 minutes or until you can see the fish turning opaque almost half way up on the sides.  Flip salmon and cook another 6 – 8  minutes.  Test for doneness by pressing on the top of the fish, if it is fairly firm, it should be done.  You can also pull the salmon apart slightly and make sure the center is nearly opaque.  Let the fish rest for 3 – 5 minutes before serving.   You can remove the skin at this time or let your guests choose.  Garnish with lemon slices and serve.


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