Two techniques for cooking salmon

There are several ways to cook and eat salmon.

Indeed, there are people who prefer their salmon raw, like in sushi, others who like it better "well done", and others who like it more "pink". In any case, the important thing is that you eat it the way you like it.

Honestly, pretty much any way is good for preparing salmon. So much so that the first question to ask yourself when buying salmon is: "what do I want to do with it?"

And, because, as I told you, there are several techniques for cooking it, I will give you two here: my favorite method and that of my brother JP.

A little aside to say before, I am talking about the Himalayan Pink Salt Board BBQ Quebec in these methods, but the recipes are also doable without. Indeed, you can put your salmon directly on the grills of your BBQ instead of on the salt board if you wish.

The beauty of the salt block, though, is that it retains moisture and distributes heat evenly. It absorbs the heat from the burner and distributes it across the entire surface, meaning that the intensity of the heat to cook the salmon is the same no matter where it is on the salt block. (Just remember to cook the salmon with the grill lid closed so that the convection in the grill takes place and the bottom and outside of the fish cook equally. 😉)

On that note, we're off! 😎

Here are some great ways to cook your salmon on the grill:

My favorite way (note that it's really best if your salmon still has its skin for this one):

1. Preheat the BBQ to 400°F with a direct and indirect cooking zone or only direct zones, but at different intensities*.
2. Place the Himalayan pink salt board on the BBQ grills, in the indirect cooking zone (or direct at low intensity) and let it heat for 10 to 15 min**.
3. Cover the salmon flesh withCaribbean dry marinade , then add Texas dry marinade .
4. Place the fish, skin side down, on the salt block and let the salmon cook for about 10 to 12 minutes.
5. When the fat stuck to the skin of the fish comes away from the flesh of the fish, the albumen (the small "white spots") is visible on the flesh of the salmon*** and it is possible to slide a spatula between the flesh and the skin easily, without resistance, it is ready.
6. Using the spatula, separate the flesh from the skin of the salmon. Set the flesh aside off the BBQ**** and turn the skin over to the other side on the salt board to make it crispy.
7. Let the skin cook for about 5 to 10 minutes, until dry, then remove from the grill.
8. Tear the skin into small pieces to make “omega 3 chips,” then munch on them with the salmon (it will be juicy, fatty, and delicious!).

*What I recommend to make your meal a success is to turn on the 2 burners at the ends of your barbecue to the maximum, then keep those in the center closed or turn them on to the minimum so that the salt board does not heat up too much (the ambient temperature inside the BBQ will be enough to keep it warm).

**The point of letting the salt board heat up on the grates for a few minutes is to allow it to get to a temperature that is not too hot, but perfect for "slow cooking". What I mean by that is that the temperature will be strong enough to dry out the salmon skin and make it crispy, while also allowing the block to transfer the heat from the grill to the "meat" and keep it moist.

***As I said, not everyone likes their salmon cooked the same way. One tip I can give you is to rely on the positioning of the "white balls" that appear. When they are where the salmon is thinnest, that is the part that will be "cooked". If you prefer your salmon completely "well done" then you would be better off waiting until the albumen is also visible on the thickest part of the flesh before continuing the steps.

****If you want to add an extra "kick" of salt to your salmon, feel free to place it directly back on the salt block for a moment after removing the skin.

JP's method:

While I cook my salmon “slowly”, JP prefers to sear it.

1. Place the salt board on the BBQ grills and preheat the appliance to approximately 400°F, turning the burners at the ends of the BBQ to maximum and those under the salt board to minimum so that it heats gradually.
2. After 10 min, increase the intensity of the burners under the salt block to maximum, and let the salt block heat for an additional 10 min.
3. SprinkleCaribbean Dry Marinade over the salmon*, then sear the fish on the salt board, flesh side down. (While the flesh sears from contact with the salt block, the outside of the salmon also sears from the ambient temperature in the appliance.)
4. Once the salmon is cooked (to the degree you like it), remove the skin on the top of the fish with your fingers (it comes off super easily), then serve and enjoy a tender, juicy piece of fish with a crispy exterior.

*The reason JP likes to use this one is because its sweet and lemony side makes a great mix with the salt on the board. 👌

And… there you have it! It’s not more complicated than that, and those are just two ways to cook salmon; there are many more. Stay tuned for more to come soon. 😉

Happy BBQ!