Paul is a barbecue enthusiast. He is currently grilling and smoking on a Komodo Kamado Ultimate 23.
The Secret to Great Grilled Salmon is Keeping the Meat Moist
If you have ever overcooked fish, you are not alone. Overcooking is probably the single worst thing a griller can do, but getting perfectly grilled fish is hard to do whether you are grilling a whole salmon or a side of salmon. With practice, however, grilling perfectly moist fish can be mastered. I've deemed this summer the "Summer of Seafood", during which I will master several great recipes and share them online. I'm kicking it off with this salmon recipe that keeps the fish moist by bacon wrap: The bacon wrap bastes the fish with the rendered fat as the fish is grilled.
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Serves four people 8 ounces of salmon
Salmon Wrapped in Bacon With Maple Mustard Sauce
- 2 lbs Salmon, fresh, skinned fillets
- 6 - 8 strips Applewood Bacon
- Salt, to taste
- Pepper, to taste
- 2 tablespoons Dijon Whole Grain Mustard
- 4 tablespoons Maple Syrup, Grade B
- A two-pound salmon fillet is a large chunk of fish. Using a sharp knife, trim off the skin and then slice it into pieces about two inches wide. The fillet needs to be the diameter that a piece of bacon can wrap around it.
- Season the salmon with salt and pepper to taste.
- Starting at one end of the salmon fillet, spiral wrap the bacon around the fish. Insert a toothpick through the bacon and through the salmon. Make sure the toothpick pierces the bacon on the other side. Do this on each end of the bacon. Each fillet should take 1.5 to 2 pieces of bacon.
- As the salmon rests, combine the whole grain dijon mustard with the maple syrup. Using a fork, mix the ingredients together.
- Since the salmon is wrapped in bacon, the fat from the bacon will baste the fish as it cooks, but the fat drippings will also flare-up. I grill the salmon on the high rack in my grill about three minutes each side and rotate it a quarter turn after each interval. After each three minute period, baste the salmon with the maple syrup and mustard sauce.
- After about 12 minutes of grill time, I crank the heat on my grill to high and move the salmon to the lower part. There I sear the bacon for about 30 seconds on each side to add a little crisp.
- Let the salmon rest five minutes and serve. Using an instant-read thermometer the salmon should have an internal temperature of 125 to 130 degrees Fahrenheit.