Cumin and cloves and coriander, oh my! These are just a view of the zesty elements that kick up this grilled sockeye salmon recipe, full of Moroccan spices and flavors. This bold recipe for grilled salmon comes to us courtesy of the Bristol Bay Regional Seafood Development Association, in collaboration with Kai Raymond, a commercial fisherman who has fished Bristol Bay with his family since he was 13.
How to Cook Salmon on the Grill
The key to grilling salmon without the fillet falling apart is to have a clean, hot grill. Whether you grill salmon directly on the grates or with the help of a grilling tool like a grill grid, a clean and hot surface will prevent both the flesh and skin of the salmon from sticking when it comes time to flip the fillet.
Because grilling is an intense cooking method, the salmon grill time is going to be brief — about 3 to 5 minutes per side, depending on the thickness of the fillet. If you're not sure how long to grill salmon with skin, one trick to knowing when its ready to flip is when the skin releases easily from the grates. In other words, wait to flip the fish until it's relatively easy to slide a spatula in between the fillet and the grill. This ensures that the skin is pleasantly crisped and makes it more likely for you flip the salmon fillet successfully.
