Celebrity chef Robbie Shoults recommends grilling salmon using center-cut, skin-on filets for the best results. The skin acts as a protective barrier, retaining moisture and adding flavor while getting crispy over the grill. Many home cooks fear that salmon will fall apart on the grill, but with the right techniques, such as greasing the grates and cooking skin-side down, anyone can master grilling this delicate fish. The even thickness of center-cut fillets also ensures uniform cooking, avoiding dried-out ends. Proper methods can elevate grilling skills significantly.
The skin protects the delicate flesh from sticking and falling apart, and it also gets really crispy over direct heat, making it ideal for grilling.
Grilling salmon with the skin on keeps the piece of fish intact as it cooks and flipped over, adding flavor and moisture to the fish.
Center-cut fillets have a more consistent thickness that allows them to cook more evenly without one end drying out, enhancing the grilling experience.
Starting with skin side down on clean, greased grates prevents sticking; cooking time of five or six minutes is ideal for optimal results.
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