Technique Tips Skin Off Be sure to stick with the general rule of thumb that allows for 8-10 minutes of grill time per inch of fish. Therefore, if your fish is an inch in thickness, grill each side for about three to four minutes.
Salmon with Nectarine Salsa
- 2 nectarines, about 1 pound total, cut into ½-inch dice
- ½ cup ¼-inch dice red bell pepper
- ¼ cup ¼-inch dice red onion
- ¼ cup finely chopped fresh chervil leaves
- 1 jalapeño chile pepper, seeded and finely diced
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick, pin bones removed
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 01 In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
- 02 Prepare the grill for direct cooking over high heat (450° to 550°F).
- 03 Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
- 04 Brush the cooking grates clean. Grill the salmon, flesh side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.
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Practice Makes Perfect Many grillers consider fish fillets and steaks their biggest challenge. They remember the times when fish stuck to the grate and fell to pieces when they tried to take it off the grill. To greatly improve your chances of success, learn to grill firm fish first, especially the ones that are a bit oily, including salmon, swordfish, and tuna.
Don’t Overdo It Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks.
Feed the Fire Don’t be afraid of high heat. It creates a bit of a crust on the surface of fish, and the crust helps the fish release from the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be.
No Flip-Flopping Every time you turn fish on the grill, you create a new possibility for sticking, so turn it only once.
Quick Finish Grill the first side longer than the second. This assures you a nicely developed crust on the first side. Plus, if you are grilling with the lid closed (as you should), the second side will begin to cook while the first side is on the grate. So the second side will not need as long on the grate
Recipe from Webers Way to Grill™ by Jamie Purviance
Cooking Fish on the Weber Charcoal Grill using the Direct Method
FAQ
How many minutes should fish be grilled?
Do you need to flip fish when grilling?
Do you grill fish on direct or indirect heat?
Do you grill fish on both sides?
How do you cook fish on a Weber grill?
First, soak your choice of wood chips in water for at least 30 minutes. Apple wood chips are a great option for smoking fish, as they add a subtle fruity flavor. Next, prepare the Weber grill for indirect cooking over medium heat. If you are using a Weber Q or Family Q barbecue, set up your grill with a convection tray, trivet, and smoker boxes.
How long do you cook fish on a grill?
If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate. Per inch of fish, the general rule is to allow 8-10 minutes of grill time. So, if your fish is two inches in thickness, grill each side for about six to eight minutes. But its always a good idea to check the instructions on your recipe.
How do you sear fish on a grill?
If you want to sear the flesh side, first be sure to oil the flesh side of the fish and place it flesh side down directly on the grate and grill according to recipe. The fish will naturally release itself from the cooking grate once it is finished being grilled on that side.
How long do you grill fish on a grate?
The fish will naturally release itself from the cooking grate once it is finished being grilled on that side. If searing is not on your grilling game plan, simply place the fish skin side down directly on the grate. Per inch of fish, the general rule is to allow 8-10 minutes of grill time.