Step 1: Preparing the Salmon. Start by preheating your George Foreman Grill. While the grill is heating up, rinse the salmon fillets under cold water and pat them dry using a paper towel. Brush the fillets with a light coating of olive oil to prevent sticking. Squeeze fresh lemon juice over the fillets and season them with salt and pepper to taste. Heat the oven to 275°F. Place a salmon fillet in a baking dish. Rub all over with olive oil, and season with salt and pepper. Roast until salmon flakes easily, or a thermometer inserted in the thickest part reads 120°F (about 30 minutes for a 6-ounce fillet). Grill over medium-hot direct heat, with the cover on and the vents open. When the skin is browned on 1 side, use 2 large metal spatulas to loosen the salmon from the grate and carefully turn over. Smoking salmon on a pellet grill is a great way to infuse the fish with a rich, smoky flavor. Here are the steps to smoke salmon on a pellet grill: Prepare the salmon: Clean and fillet the salmon, removing any bones and skin. Brine the salmon for about 2 hours in a mixture of salt, sugar, and water to add moisture and flavor. Use caution as too much liquid can cause flare ups. When the salmon pulls back easily, flip and grill with the lid closed another 3 to 5 minutes. Remove the salmon at 140 degrees or when the fish flakes easily with a fork. Adjust timing depending on the thickness of your filets. Remove the salmon from the heat. Not overcooking it can be tricky to sense by feel or timing, so use a meat thermometer to ensure that the interior of your fish is where you want it to be. As with meat, the fish will have some SGiZa5. How Long Should You Cook Salmon on the Grill? Depending on the recipe, you should cook the salmon for between 25 and 30 minutes, or until the fish flakes at the thickest portion. Safe Internal Temperature for Grilled Salmon. Salmon should be cooked until it reaches 140 degrees Fahrenheit in the thickest part. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside. Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture. Crumble the brown sugar between your fingers and sprinkle it over the mustard-coated salmon. STEP #4 Char the Plank. Charring, the plank brings out the essential oils of the cedar plank that will infuse the fish with smoke flavor. Place the soaked plank directly onto the hot grate over the fire. Brush the grill grates: Use an oil or cooking spray before putting the salmon on. Let the salmon rest in the refrigerator. After the brine, place the fish on a cooling rack for at least 12 hours. Make sure to position the salmon in a way that the thickest part is towards the heat source. Doing so ensures that the fish cooks evenly. Now just sit back, relax, and let the pellet grill work its magic. Be patient and avoid opening the grill frequently as this interferes with the smoke circulation. At the very least, spike the water with lemon or a half head of garlic. Better yet, go all out and poach the salmon in dry white wine. Involving fragrant aromatics in the poaching process will

how to cook salmon on a grill