You can also use a glass dish covered with aluminum foil instead of the plastic bag.
If using a glass dish, turn the fillets in the marinade several times to coat all sides, then cover the dish with a lid or aluminum foil.
Salmon, like all fish, is not as dense as red meats and poultry. As a result, it does not need to be marinaded for long in order to absorb flavor. You can also marinate the salmon in the refrigerator for a few hours before you start cooking it. Remove the salmon from the refrigerator at least 10 minutes prior to cooking. Doing so raises the temperature, allowing it to cook more evenly throughout.
Coat the pan with nonstick cooking spray if you don’t have aluminum foil on hand.
Position the fillets in a single layer, spaced evenly.
When done, you should be able to easily flake the salmon apart with a fork. The middle should also be opaque.
Most broilers only have an “on” setting, but if yours has separate “high” and “low” settings, set the broiler to high.
Arrange the fillets in a single layer and space them apart evenly. If desired, coat the rack with nonstick cooking spray before putting the salmon on it. This is usually unadvised for fatty meats, but not much will drip off the salmon as it cooks. As such, using cooking spray can drastically reduce the amount of salmon that gets stuck to the broiler pan rack.
The salmon is done when you can effortlessly flake the fillets with a fork. The center should be opaque. You can turn the salmon once during cooking to ensure even browning, but it is not necessary. Moreover, flipping salmon fillets can be difficult to do and may cause the salmon to fall apart in the oven prematurely.
If using a gas grill, preheat the grill to 450 degrees Fahrenheit (232 degrees Celsius). If using a charcoal grill, spread a layer of charcoal onto the bottom of the grill and light. Allow the coals to burn and smolder for 30 minutes.
If using nonstick aluminum foil, place the salmon fillets on the nonstick side.
Checking the fillets for doneness may be difficult since the foil will be hot to the touch. You may need to wait until after you pull the fish from the grill. If the fillets do not flake easily with a fork or if the center is not opaque, seal the foil again and return to the grill.
This helps seal in the salmon’s flavor and juices.
If desired, you can spray a thin coating of cooking spray on the pan or coat it in 1 Tbsp (15 ml) of olive oil before heating it. This step is not necessary if you marinated the salmon fillets or brushed them with olive oil, though.
Use a fish spatula to turn the fish. Do not use tongs, since the salmon will likely break apart prematurely if handled with tongs during the cooking process. The salmon is done when you can flake the center apart with a fork and when the entire fillet is no longer translucent.
If desired, you can salt the water as it heats up. You can also add one chopped shallot or green onion and several flavorful sprigs of fresh dill, rosemary, or other herbs to the water. This is an especially common way to flavor poached salmon, and is actually more commonly used than marinating.
If the salmon flakes apart easily with a fork and is no longer translucent inside, it has finished cooking.
