When it comes to grilling, I find that many folks avoid salmon — or any fish — because it can stick to the grill or turn out dry from too much cooking.
One reason for overcooking could be that many recipes tell us to cook fish until it flakes easily. I have found that by that time, it’s overdone and dry. Other recipes say to follow the Canadian rule of 10 minutes of cooking time per 1-inch thickness of fish. Paired with brining, that practice generally works for me.
I like salmon when you can break off pieces gently with a fork. Because we are in the middle of wild salmon season, I’ll share my tricks.
One technique I use covers part of one of the above concerns and all of the other. Whether you bake, broil, grill or cook salmon in the skillet, brine it first. It’s a sure-fire way to make sure the salmon turns out moist. The brine, a mixture of water, salt and sometimes sugar, sort of plumps the salmon, adding seasoned moisture to it.
It’s easy enough that you can brine the salmon for a minimum of 30 minutes or up to 1 to 2 hours, but no longer. Once you’ve brined the salmon and follow a timed cooking method, it shouldn’t turn out dry.
To prevent fish from sticking to the grill, it’s a good idea to first oil it a bit.
Also, make sure your grill is hot.