The Strategy
Getting a clean release when grilling fish starts with a hot, well-oiled grate that keeps the skin from sticking. Sweeping a sweet citrus glaze over the top during the final minutes of cooking creates a gorgeous, caramelized lacquer without burning. It brings a wonderful, smoky-sweet flavor that feels like a summer evening on the coast.
Technique Summary
Grilling salmon on a clean, hot surface prevents sticking and yields a beautiful char. A final glaze of citrus and sweet syrup caramelizes into a glossy, flavorful finish.
Chef’s Checkpoints
- The fish should release easily from the grill grates when it is ready to be flipped.
- Watch for the flesh to turn opaque around the edges while remaining slightly translucent in the very center.