Cooking salmon on George Foreman Grill is very easy, but you need to know some tricks to get a perfect recipe.
Overcooking is the worst enemy of salmon or any moist and fresh fish you want to prepare. It’s also usually on the pricey side, so cooking it poorly may cause more harm than simply making a bad chicken.
First and foremost, make sure to purchase fresh or frozen salmon from a fishmonger or supermarket. Poor quality fish will taste bad no matter how you season or prepare it.
It’s fun to have an outdoor grill party with friends and cook delicious food together, but many people don’t have a garden or don’t want to deal with the hassle of cooking outside, or the weather may not be suitable.
In that case, having a contact grill may be a viable option to make your food taste grilled extraordinaire indoors.
A George Foreman grill comes in handy for quick inside grilling to make quick, healthy meals like fresh salmon.
Can you cook salmon on a George Foreman Grill?
On a George Foreman grill, you can cook any kind of meat, including salmon. Although they are simple to prepare, salmon is a delicate fish that is easily overcooked and loses its enjoyable texture.
There are a few general guidelines to follow when cooking salmon, and you’ll be fine.
To begin, always stop grilling just before it appears finished, but make sure all of its sides are matte and the middle is translucent. Cut them into even pieces to ensure balanced cooking.
How long does it take to cook salmon on George Foreman Grill?
The cooking time of any salmon, wild or farmed, is primarily determined by the thickness of the slice. Cook for 3 minutes on each side, but the total time can range from 4 to 8 minutes.
Even if the cooking time varies, you should always grill salmon with the skin down.
This is a professional method to keep it from overcooking and to ensure that it heats evenly without sticking to the grill’s surface.
In addition to grilling, you can pan-fry, poach, or oven roast it, but it must reach a pinkish and opaque tone when done cooking, rather than the reddish, translucent rawness.
Honey and Grapefruit Salmon recipe on George Foreman Grill
- George Foreman Grill
- 1 Big grapefruit
- 4 tbsp Honey
- 1 tbsp Ginger
- 3 pounds Wild salmon
- 3 tbsp Rosemary olive oil
- 1 tbsp Kosher salt
Find the perfect salmon!
- The first step is to go to your local fishmonger or supermarket and find a perfect, high-quality salmon.
- Fresh salmon should be firm, wrinkle-free, and moist-looking. Surprisingly, fresh salmon should never smell fishy.
- If you can't find it fresh, buy frozen wild salmon and thaw it slowly in the fridge for 4-5 hours.
- Cut it into equal pieces. Marinate it in the honey, ginger, rosemary, olive oil, and salt mixture for at least 2 hours in the fridge, covered.
Let's prepare and cook the salmon
- Cut your grapefruit into thin slices.
- Preheat your George Foreman contact grill to 145°F. Make a bed for your salmon on the grill with grapefruit slices and place the fish, skin down, on the grapefruits.
- Grill the fish for at least 5 minutes with the skin down, then flip and roast for another 3 minutes, depending on thickness.
- Check the doneness of your salmon by inserting a pointy, long knife into the thickest part of it and feeling if the knife is hot.
- Cook the fish for another 2-3 minutes if it's lukewarm.
The best salmon cooking time and temperatures
Generally, you should cook salmon on medium heat, never high. 145°F is perfect for it on a grill, for about 4-8 minutes.
Also, only cook on a thoroughly preheated grill.
Determining doneness requires its own set of procedures, such as a flake test or temperature reading. The flake test is as simple as pushing your (clean) finger against the salmon to see if it flakes slightly or is easily separated. If it is, you are finished!
The other is a little more sophisticated because you insert any long, narrow, sharp metal kitchen tool through the thickest part of the fish and then place the tool against your lip. It’s done cooking if it’s at least medium-hot. If it’s only lukewarm, cook it for another 3 minutes.
Best seasonings for grilled salmon
The most common and classic pairing is lemon with salmon. But it gets boring after a while. Salmon can be a surprisingly versatile dish and pairs well with a bunch of ingredients in underrated combinations.
Some of these are mint, garlic, grapefruit, lime, teriyaki, pistachio, sesame oil, earl grey, chili, and white whine.
You can play with side dishes and pair salmon based on the flavorings you have used on the fish. Stronger seasoned fish should be paired with milder side dishes like steamed veggies or green salads.
On the contrary, if you choose lighter seasoning, the sides can be more overpowering, like mashed potatoes with cheddar, grilled or roasted potatoes, or fruit salsa.
How can I improve the taste of salmon?
There are some tried-and-true methods for making restaurant-quality salmon at home, and the majority of them are not widely known.
Typically, the meat of any fish sticks to the grill, ruining both the slice and the cooking process.
You can avoid this by leaving the skin on the salmon and, of course, choosing one with the skin on to begin with.
Then all you have to do is grill the skin side down. It keeps the flesh moist and evenly cooks the salmon, and it also prevents the skin from sticking to the grill.
The only time you should remove the skin is when poaching salmon because it won’t cook through it and the skin turns into a sticky, slimy mess that is unpleasant to look at or eat when poached.
There’s also an underutilized tool that, even as a seasoned chef, I’ve only recently tried: a grilling plank. These are made from a variety of woods, such as cedar or cherry wood, and can be used for both indoor and outdoor grilling, as well as in the oven, to infuse your meat or fish with a deep, smokey flavor.
For aromas, experiment with various types of wood. Always wet the grilling plank and place it on the grill before placing the meat or fish on it.
After the bomb dish, you’re certainly eager to explore other flavors and combinations in the future, but keep these golden rules in mind whenever you plan to cook a fish for a fancy meal.
You should not wash it, as you should not wash any meat or fish for hygiene reasons. Any meat or fish that you feel should be washed because it is slimy should not be eaten in the first place, and if washed in a sink, the bacteria on its surface will spread throughout your kitchen. Cooking is the best way to kill any hazardous bacteria on them, so stick to it.
Also, the most typical error is the salmon sticking to the grill, which is easily avoided with our tips. Although salmon should not taste or smell fishy, citrus is commonly used to remove any lingering fishy smell and taste.
Another underutilized method is to barbecue it on a citrus bed, using lemon, lime, or grapefruit slices underneath the fish. It also maintains it moist and tasty, with a hint of caramelization.
Choosing wild salmon over farm-raised salmon results in a more bright, natural, and bolder taste, as well as much more nutrients.