Grilled Salmon with Avocado Salsa (Healthy Salmon Recipe!) - The Cookie Rookie® (2024)

FAQs

Is salmon best grilled or baked? ›

Grilling salmon imparts a smoky flavor and creates beautiful grill marks. The heat from the grill caramelizes the exterior, creating a delicious crust while keeping the flesh tender and moist. Because grilling is a relatively quick cooking method, it retains the fish's nutritional value.

Baking salmon in parchment paper is one of the healthiest cooking methods. It's also easy to prep and clean up. However, some people may prefer the texture of pan-fried or grilled salmon over steamed salmon en papillote.

Heat a nonstick skillet with a drizzle of EVOO over medium-high heat. Place the salmon rounded side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.

Salmon is versatile and can handle most flavors. Use either, salt and pepper, household spices, store-bought rubs, marinades, glazes, or sauces. Season the fish at least 5 minutes before cooking. If desired, add more seasoning once cooked.

A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it.

The skin holds the salmon together as it cooks over dry heat, and it also imparts good flavor as it releases fat that keeps the fish moist. But if you only have skinless salmon fillet, I recommend grilling the fish in foil instead.

Lay the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color, Gently insert the tip of a spatula under the edge of the salmon. If it feels stuck, give it another minute. Otherwise, flip to the skinless side.

Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.

What is the healthiest way to eat salmon? ›

Poached Salmon is the healthiest way to cook salmon and will be ready in just 10 minutes! Although it seems fancy, this poached salmon recipe is crazy simple and rewards a tender, delicate, flaky piece of salmon that is light and refreshing.

Roasting salmon fillets in the oven gives you beautiful, succulent fish that doesn't require constant attention. This method, which we recommend if you're cooking four or fewer fillets, has you sear the fish in a pan on the stovetop first, which crisps the skin delectably.

Add the salmon to the hot oil, skin side down. Press down gently with a spatula. Cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side. Flip the salmon so the skin side is down (again).

Preheat grill over medium-high heat. Pat salmon dry with a paper towel. Season with salt and pepper and rub the oil all over the salmon. Place the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color, about 5 minutes.

Instructions. Preheat the oven to 250°F. Brush each salmon filet on all sides with olive oil and season with salt and pepper. Place the salmon in a small baking dish, add the garlic cloves, and slowly cook until buttery and soft, about 30 minutes.

The skin holds the salmon together as it cooks over dry heat, and it also imparts good flavor as it releases fat that keeps the fish moist. But if you only have skinless salmon fillet, I recommend grilling the fish in foil instead.