For grilled salmon with crisp skin, tender flesh and nothing stuck to the grates, coat the skin with mayonnaise, an insulator that mitigates sticking, then cook the fish skin-side down the whole time. Skipping the flip allows the heat to rise up and gently cook the delicate fish, and as a bonus, creates really crispy skin. This method also works for other firm fish fillets such as red snapper, halibut or sea bass; just be sure to adjust the cook time so that the internal temperature hits 130 degrees (the minimum internal temperature for the salmon is 120 degrees).
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Author
Ali Slagle | 2024-08-01
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