If you prefer to use a different cooking fat, you could use regular olive (also called light), canola, or coconut oil.
Covering the pan as the fish starts to cook will help it stay tender and prevent it from drying out.
If your fillets are thin [under 1 inch (2. 5 cm)], check them after 20 minutes. Wait until closer to 25 minutes if the fillets are over 1 1⁄2 inches (3. 8 cm) thick.
Refrigerate leftover salmon in an airtight container for up to 3 to 4 days.
You can use a nonstick or cast-iron skillet.
Drying the salmon will help the skin crisp in the skillet.
You can carefully shake the pan a few times as the salmon cooks to loosen the salmon and keep it from sticking.
Alternatively, you could use your favorite spice blend, such as Old Bay, cajun seasoning, or dry barbecue rub.
The salmon will cook a little more as you let it rest, so it’s okay if you remove it a little bit early. Refrigerate leftover salmon in an airtight container. You can store the fish for up to 3 to 4 days.
If you’d like your salmon to have a smoked flavor, add a handful of soaked woodchips to the grill.
You can also use salmon steaks that are around the same size.
If you don’t have olive oil, use vegetable, canola, or coconut oil, since these can withstand the high heat of the grill. The oil will prevent the salmon from sticking to the grill grate.
The skin shouldn’t stick to the grill because you oiled it.
You should see definite grill marks on the salmon skin once you flip it over.
Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 to 4 days.
