By Steve Nestor
The Secret to No-Stick Grilled Fish
To stick or not to stick, that is the question we all have when we are cooking fish. If you are afraid of grilling fish, I got the answer. Griddle it.
My wife and I love grilled salmon and we eat it year-round. Salmon prepared on the griddle is my new favorite method for cooking salmon. I usually indirect-grill large pieces of salmon for a crowd or direct-grill it if I am cooking two filets for my wife and me. I have strategies to keep fish from sticking and most times I am successful. Based on my first go with salmon on the Wildfire griddle. I feel I will have continued and consistent success when cooking salmon.
High-Performance Cooking with Wildfire Outdoor Living
I was recently sent a griddle from Wildfire Outdoor Living and decided to try it out for cooking a piece of salmon, it did not disappoint. Wildfire Outdoor Living is family-based company based in Arizona and specializes in outdoor cooking and grilling. They have incorporated the latest technology and modern design into all their outdoor products over the last 40 years. Wildfire Outdoor Living offers a selection of grill, griddle, and side burner products designed to furnish any outdoor kitchen design.
Preparing the Salmon for the Griddle
Here is how it all came together. I selected a piece of salmon with the skin on since it would hold the salmon together while cooking and help minimize the chances of the salmon sticking. I started by cleaning the skin with a paper towel and checking the salmon for any small bones. Next, I applied olive oil to the salmon skin and seasoned it with kosher salt and freshly cracked black pepper. I enjoy eating crispy salmon skin, so I season it. Then I seasoned the salmon liberally with Steven Raichlen’s Mediterranean rub.
Photo Credit: Steve Nestor
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Dialing in the Griddle Temperature
While I was preparing the salmon the Wildfire griddle was heating up. I set it up for medium-to-medium high heat. I knew the griddle was ready go when I put a drop of water on the griddle and it evaporated immediately. The temperature of the griddle will impact the results. If the temperature is too low the salmon will not sear properly, if the griddle is too hot your salmon will burn before it is cooked through evenly.
The Searing and Glazing Process
Once the griddle was hot, I lightly oiled the griddle to ensure the salmon would not stick. I placed the salmon on the griddle skin side down. The salmon started to sizzle right away. I was expecting a super crispy salmon skin since the whole piece of salmon was in contact with the cooking surface. The salmon naturally released from the griddle as it cooked. I could see the color of the salmon changing and knew it was cooking evenly.
Photo Credit: Steve Nestor
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I cooked the salmon for 4-5 minutes based on the thickness and size of the salmon. I flipped the salmon and seared the top of the salmon for a minute. I flipped it back over so I could paint the top of the salmon with Steven Raichlen’s lemon brown sugar barbecue sauce. I then flipped it over again for thirty seconds to sear the sauce into the top of the salmon.
Why the Griddle Beats the Grill Grates
The griddle offered uniform heat without any hot spots that are often found in a gas or charcoal grill. The entire salmon came in contact with the gridle due to the large surface which is ideal for crispy salmon skin, and there aren’t grates for the salmon to fall through. Total cooking time was about seven minutes. Cooking times will vary based on the size and thickness of your salmon.
The high heat of the griddle, the rub, searing on the sauce created a flavorful crusty exterior while maintaining a succulent inside. The sauce compliments the rub and the salmon without being overly sweet.
Photo Credit: Steve Nestor
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I served the salmon with asparagus I griddled and rice pilaf. I also griddled a cut lemon to squeeze over the salmon and the asparagus. I was surprised how easy the entire process was from start to finish with the griddle. The griddle heated up fast, the salmon cooked evenly and quickly, and even the clean-up was a breeze. The salmon was delicious. So, now you know why this is my new favorite way to cook salmon. Thanks Wildfire!
Griddled Salmon: Frequently Asked Questions
Why is a griddle better than a grill for cooking salmon?
A griddle provides a large, solid surface area that ensures the entire piece of salmon stays in contact with the heat, which is ideal for achieving extra crispy skin. It also offers uniform heat without the hot spots often found on traditional grills, and there are no grates for the fish to fall through.
How do I prevent salmon from sticking to the griddle?
To prevent sticking, leave the skin on the salmon, dry the skin with a paper towel, and apply a light coating of olive oil to both the skin and the heated griddle surface. Additionally, ensuring the griddle is hot enough will allow the salmon to naturally release as it cooks.
How can I tell if my griddle is at the right temperature for fish?
Set your griddle to medium to medium-high heat. You can test the temperature by placing a drop of water on the surface; if it evaporates immediately, the griddle is ready.
How long does it take to cook salmon on a griddle?
Total cooking time is usually around seven minutes, depending on the thickness of the fillet. Typically, you cook the salmon skin-side down for 4 to 5 minutes before flipping to sear the top.
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