How to Grill a Halibut or Salmon in 5 Minutes

by Nikolai Nikitenko January 13, 2016

How to Grill a Halibut or Salmon in 5 Minutes

How to grill halibut or salmon in five minutes

 

One of the many joys of cooking with seafood is how quickly it cooks compared to other protein sources. Lean, low density, and full of natural healthy oils, halibut and salmon are among the easiest to cook in many different ways. They're both a firm, meaty fish, and can withstand some rough handling, the high heat of the grill, and a few good flips. Learning how to grill halibut is simple, and any grilled halibut recipe will work equally well with a nice, thick salmon steak, too. Marinate or season well as your grill is heating up, and you'll help seal in that flavor. If you'd like to try your hand at quick, easy, and delicious grilled halibut or salmon, opt for a cut that has the skin. Trust us—that skin plays an important role in keeping the meat from sticking to the grill, locking in flavor and juices, and adding a nice visual touch to the finished product.

 

Some grilling options for fish 

There are a handful of ways one can grill salmon and halibut. We'll cover some of them in this article, and you can choose whichever is most appealing. However, we do suggest you try each method at least once. You never know—you may just discover a new favorite! Traditionally, grilled salmon in foil is the way to go, especially for any type of bbq salmon. This is a no-mess and simple way to get the grilled flavor and texture without the worry of your fish sticking to the grill. However, there is something to be said for grill lines charred into the skin of a beautiful salmon. Grilling halibut fillet in foil is just like grilling salmon that way, but you may want to adjust your spices a bit. Halibut is a much milder fish, so it won't need as much sauce or spice, especially on the grill. Foil or not, the grilling process will add a smokiness, so try some sweeter sauces or spices to start with. If you're feeling brave, skip the foil all together and place your fish right on the grill. For direct grill contact, you need to prep a little.

 

Prepping your grill 

For direct contact grilling, the grates need to be very hot. Once they've reached a high temperature, use a stiff grill brush to get them very clean, then let them heat back up again. You'll want to oil them at this point with an oil that has a high smoke point. Canola or grapeseed oil work great. There are special brushes designed to apply oil to a hot grill, or you can dampen a few paper towels with oil and use long grill tongs to apply the oil. Just be sure the grill grates are very well oiled to prevent sticking.

 

Time to cook

After the grill is oiled, reduce the heat to medium and place each steak directly on the grill using your tongs. The steaks should start out skin side up, but if your steaks have no skin, you can still see where the skin would have been. When the fish begins to turn opaque, usually about two minutes, it's time to flip. Carefully lift each steak with a grill-safe spatula. You'll need to loosen the steaks a bit before you can turn them, but if you applied enough oil, this should be easy. Cook another two to four minutes, or until the fish is completely cooked through. You can use the spatula to open the middle of each steak to check for opaqueness.

 

Get grilling!

 

When you're ready to start grilling halibut or salmon, check out the great deals in the Global Seafoods store. Have some tips you'd like to share? Tell us in the comments!

 





Nikolai Nikitenko
Nikolai Nikitenko

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