Salmon is the most popular fish for a reason – it’s easy, delicious, and nutritious. The best way to cook Thai Grilled salmon is on the outside grill. The high heat perfectly cooks it and crisps up the skin. Another advantage of grilling fish outdoors is that it keeps that distinct smell outside and provides low clean-up.
What Type of Salmon to Buy?
Salmon falls into two categories Atlantic Salmon and Pacific Salmon, and this article from Cooking Light provides a salmon buying guide. I usually get farm-raised Atlantic Salmon because of its affordability. Look for a shop that procures from sustainable sources. Purchase large filets pieces or fillets cut into steaks with the skin to add protection during cooking. Allow 5- 6 ounces per serving.
Best Way to Prepare Salmon
Salmon does not have to marinate long to enhance the flavor – 15 minutes to 30 minutes will do the trick. It really is not marinating. It is more like a rub of oil and some flavors. The oil helps keep the fish from sticking to the grill, and any flavors that coordinate with your side dishes will work. Lemon, garlic, lime, soy sauce are all good flavor enhancers. For this recipe, I chose lime and cilantro because it goes well with Southeast Asian or Mexican-inspired dishes.
- Outdoor Grill
- Grill Basket
- Grill Pan if cooking indoors
Using a grill basket or rack is an essential piece of equipment when grilling something delicate like salmon. The basket helps keep the fillets from sticking to the grill but allows those yummy grill marks on the fish. However, I cook salmon on the stove-top grill pan on rainy days or when I’ve discovered, too late, that the propane is on its last fumes. If you want to cook indoors, try either of these recipes: