Barbecue Salmon is an one of the easier fish to make. Salmon distinctly changes color when it cooks. From a red translucent to a opaque pink with the white veins of protein becoming more prominent. Salmon also flakes when it's cooked. So, if you press it, the salmon should easily separate and "flake" along the lines of the fillet. It's a great starter fish to learn to grill and one of my favorite staples. I like to cover mine with a spritz of olive oil, a dash of salt and pepper, as well as a layer of lemon slices to grill on a cast iron griddle. Although you can also cover the fillet with aluminum foil and place it directly on the grill.
Let the salmon rest until it reaches room temperature.I usually let it sit while the skillet preheats. However, for particularly large fillet's, you may need to remove the tilapia from the fridge a little while before you preheat the skillet. Exactly how long varies widely based on room temperature. Although 15-30 minutes is usually sufficient.
Preheat barbecue to medium heat.I grilled a very salmon, so I turned all 4 burners to medium. For smaller fillets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
Meanwhile, lay the salmon across a sheet of aluminum foil.You can cook the salmon directly on the grill if it still has the skin attached. The aluminum foil will help contain the mess, though, as the fat and oils will drip into the grill. Alternatively, you can use a baking sheet.I also covered the top with foil in order to get a more even cook on such a large fillet of salmon. For smaller portions that will cook in less time, this isn't as necessary. Although it can help prevent the ends and smaller portions of the fish from burning while the center is still cooking.
Lightly drizzle with olive oil and sprinkle with salt and pepper.
Alternatively to aluminum foil, you can top the salmon with sliced lemons. Adding an extra layer helps prevent the salmon from burning and means that you don't necessarily have to cover the top of the fillet in aluminum foil if you don't want to.Although you can certainly do both and the salmon will retain more of a lemon flavor if you do.
Bake for about 8-10 minutes for smaller salmon fillets and about 15-20 minutes for larger ones. The salmon should flake easily with a fork.The general rule of thumb is to bake for 4-6 minutes per half inch of salmon. Although I've never gotten out a ruler and measured the thickness of fish! Nor do I find this the most helpful way to cook seafood. No two fillets, even of the same size, are going to cook in exactly the same amount of time. It's better to look for the color changing to a lighter pink hue and it flakes with a fork.
Let rest for 5-10 minutes. Serve warm or let cool completely and serve at room temperature. Salmon is equally delicious out of the oven or later on.