Grilling

Grilling fish terrifies a lot of us because some kinds of fish stick to the grill and fall apart when you turn them. Salmon—either steaks, fillets, or medallions—takes well to the grill because it has a relatively high fit content, which keeps it from sticking. It is also relatively firm-fleshed, which helps it hold together when you’re turning it.

When you grill salmon, use a very hot grill so the salmon browns on the outside but is still moist and slightly translucent when you cut into it. (Don’t confuse grilling with barbecue, which involves slow cooking and is actually more like smoking.) I like to use hardwood charcoal instead of briquets because it burns hotter and longer and has a more natural wood fragrance, it makes a marvelous crystalline sound when you’re pouring it into the grill. But don’t go crazy if you can’t find it, briquets or even a gas grill will still produce delicious grilled salmon.