Grilled Salmon

Oil the grates thoroughly before heating, and make sure the grill is very hot (about 400°F) so the skin releases naturally. Place the salmon skin-side down and do not move it for 8–9 minutes; it will release on its own when it's ready to flip.

Yes. Preheat to 425°F, place salmon skin-side down on a sheet pan lined with foil, brush with a bit of oil, and bake for 10–12 minutes until the flesh flakes gently and reaches 125°F internally. The skin will not be as crispy as on a grill, but the fish will be moist.

Flipping it too early or too often. The salmon sticks to the grate at first; leave it skin-side down for a full 8–9 minutes so the skin crisps and releases naturally. Flipping prematurely tears the delicate flesh.

The flesh should be opaque and flake easily when pressed gently with a fork. A meat thermometer inserted into the thickest part should read 125°F. Salmon will continue to cook slightly after you remove it, so do not overdo it or it will be dry.

Grilled vegetables like asparagus or summer squash, a fresh green salad, roasted potatoes, or rice pilaf pair well. A simple lemon butter sauce or chimichurri also complements the fish beautifully.

Refrigerate in an airtight container for up to 3 days. Reheat gently in a 275°F oven for 8–10 minutes until warmed through, or eat cold with a squeeze of lemon. The microwave will dry it out; avoid it.