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Korean Spicy Pork Belly
Korean Spicy Pork Belly
Quick 7 Super Flavorful Pellet Grill Recipe
- Pellet Grill
- 1/4 cup Soy Sauce
- 1/4 cup Brown Sugar
- 2 tbsp Salt
- 2 tbsp Sesame Oil
- 2 tsp Sugar
- 2 ea Cloves of Garlic (Minced)
- 1/2 cup Ko Chu Jang ((Hot Pepper Paste))
- 2 lbs Pork Belly (Sliced 1/4 Inch)
- 1 ea Green Oinion (Sliced into 1/2-inch pieces)
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Combine soy sauce, malt syrup, salt, sesame oil, sugar, and garlic, and pepper paste to make marinade
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Marinate pork in spicy soy sauce mixture about 4 hours to overnight.
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Grill meat over medium-high heat (375-400) until thoroughly cooked, 10-20minutes. Season with salt and pepper to taste. Garnish with green onion if desired.
Spatchcock Roast Chicken With Shallot & Tarragon
Spatchcock Roast Chicken With Shallot & Tarragon
Family Dinner Roast Chicken with Shallots and Tarragon
- Pellet Grill
- 3-4 lbs Whole chicken
- 2 tsp Kosher salt (Plus more to taste)
- 1/2 tsp Freshly ground black pepper (Plus more to taste)
- 3 ea Medium shallots (Quartered)
- 6 ea Medium cloves of garlic (Crushed)
- 2-3 ea Tarragon springs plus 1 tbsp. (4 g) chopped tarragon, divided
- 4 tsp Unsalted butter. 2 tbsp (28 g) softened, remaining 2 tbsp. (28 g) chilled and cut into 2 pieces, divided
- 1 ea Pan spray
Bed of Vegetables
- Carrots
- Brussels
- Purple yams or potatoes
The Day Before Serving
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The day before serving, generously season the inside of the bird with the salt and pepper, then place the shallot quarters, garlic and tarragon sprigs in the cavity of the chicken.
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Take the 2 tablespoons (28 g) softened butter with gloved hands and rub the bird generously inside and out, covering the bird with a thin coating. Season generously with salt and pepper. Gather the skin on both sides of the cavity and thread a bamboo skewer through flaps of skin to sew it the best you can. Don’t worry about trying to make a surgical stitch. Place on a parchment-lined half sheet pan. Refrigerate overnight, uncovered, to allow the skin to air-dry.
One Hour Before Roasting
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One hour before roasting, take the chicken out of the refrigerator to allow it to come up to room temperature. Adjust pellet grill rack to the lower-middle position and preheat to 375 degrees F (190 degrees C). Spray a roasting rack with cooking spray and set in a half sheet pan or other roasting pan.
The Roast
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Roast the chicken for 40 to 50 minutes, or until the thickest part of the thigh registers 165 to 170 degrees F (74 to 77 degrees C) on an instant-read thermometer. Carefully remove the pan from the oven; tip the bird to let the juices from the cavity run into the roasting pan. Transfer the chicken to a cutting board and let rest, uncovered, while making the sauce. Let the liquid rest so that the fat floats to the top, and pour off as much of the fat as possible.
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Place a small saucepan over medium heat. Pour the reserved chicken juices and bits into the saucepan and bring to a boil. Reduce the sauce until thick, rich and brown in color. Add the remaining 1 tablespoon (4 g) of chopped tarragon and whisk in the remaining 2 tablespoons (28 g) butter until it melts and makes a sauce. Taste and adjust the seasoning.
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Break down the chicken into your desired pieces or cuts. You can roast under the broiler until the skin is crispy, if desired; serve hot with the warm pan sauce.
Chef Tip
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“Dry brining” simply means seasoning the bird and letting it marinate rather than submerging it completely in a saltwater solution. Air-drying in the fridge uncovered helps make the skin super golden brown and delicious.
Pineapple Upside Down Cake
Pineapple Upside Down Cake
Cooking Dessert On A Pellet Grill
- Pellet Grill
- 20 oz Canned Pineapple Slices In Juice
- 18 ea Maraschino Cherries
- 4 tbsp Unsalted Butter, Melted
- 1/2 cup Brown Sugar
- 1 1/2 cup Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Sode (Sub 1 tsp baking powder)
- 1/4 tsp Salt
- 1/3 cup Milk (Full)
- 1/4 cup Pineapple Juice (Reserved from can)
- 1/4 cup Sour Cream (Full flat)
- 1 tsp Vanilla Extract
- 1 stick Butter (Unsalted, softened)
- 3/4 cup White Sugar
- 2 ea Large eggs (Room temperature)
Preheat
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Preheat Coyote Pellet to180°C/350°F (160°C fan).
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Position the Versa Rack ABOVE the grill grates.
Pineapple Decorative Top
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Dry fruits: Line a tray with paper towels or a tea towel, then place pineapple and cherries on. Pat dry with paper towels.
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Butter: Pour melted butter into a 23cm/9"cake pan at least 5cm/2" deep. (Not springform, as they'll leak.) Brush butter up the sides.
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Brown sugar: Sprinkle sugar over the base, roughly spreading it out (use the brush).
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Arrange pineapple: Place one pineapple ring in the center, then surround with either halved pine apple rings (as pictured), or whole ones
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Decorate with cherries as desired. Most people just put them in the middle of the pineapple rings.
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Press cherries and pineapples down firmly so they are in direct contact with the base of the cakepan – so you get vibrant red and yellow color pops at the end, not tarnished by caramel. (Note 5)
Batter
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Flour Mixture: Whisk flour, baking powder, baking soda and salt in a bowl.
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Milk Mixture: Whisk milk, sour cream, pineapple uice and vanilla in a 2nd bowl.
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Cream butter and sugar: In a third (final!)bowl, beat the butter and sugar for 2 minutes on speed 7 (handheld mixer) until fluffy.
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Eggs: Add eggs one at a time, beating for 20 seconds in between.
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Add Flour Mixture then Milk Mixture, alternating: Add 1/3 of the Flour Mixture, then mix in using a rubber spatula. Add 1/2 the Milk Mixture, mix in. Add half the remaining Flour Mixture, mix.
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Add all the remaining Milk Mixture, mix. Then mix in the last of the Flour Mixture. Stir in the leftover pineapple pieces.
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Fill pan: Spread batter over pineapple layer, smooth and level the surface.
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Bake: Bake for 30 minutes. Remove, loosely cover with foil, then bake for a further 15 minutes until a toothpick inserted into the center comes out clean.
Turning Out Cake
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Cool 20 minutes: Remove cake from oven and leave inside pan to cool for 20 minutes.
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Flip! Run a butter knife around the inner edge of the cake pan. Put a plate or serving platter over the cake, then flip. Tap base / shake pan gently then lift slowly. Voila!
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Cool completely before serving.
Incorporating Pellet Grill instructions:
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When ready to cook, start temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
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Place the cast iron pan on the grill grate and cook for 20 minutes. Rotate the pan a half turn to ensure it cooks evenly. Cook for an additional 20 minutes, or until toothpick inserted in center comes out clean.
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Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. 6. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Cool 30 minutes. Enjoy!
Grilled Chicken Breast Recipe
Ever make your own BBQ Sauce?
The Best Grilled Chicken Breast Recipe Ever
Cooking Is A Science
- BBQ Grill
- 6 ea Chicken Breasts
- 1 cup Diced Onions
- 2 tbsp Extra Virgin Olive Oil
- 1.5 cups Ketchup
- 3 tbsp Apple Cider Vinegar
- 1/4 cup Honey
- 2 cloves Crushed Garlic
- 2 tbsp Worcestershire
- 1 tsp Cumin
- 1 tsp Soy Sauce
- 1/2 tsp Red Chili Flakes
- 1 tsp Ground Black Pepper
- 1/4 tsp Mustard Powder
The Best Barbecue Sauce
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Chop the onions and place them in a pan with olive oil.
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Sauté onions until soft and clear, about four to five minutes
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Remove from heat and add all other ingredients
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Simmer on the stove for 15 minutes
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Store in an airtight jar
Grilled Chicken
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Turn one side of the gas grill on to high heat. Place the chicken breasts next to the burners, so that they cook indirectly.
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Depending on the size of the breast, cook for about 15 minutes. Turn, and cook on the other side until chicken is almost done, about 10 – 15 minutes. Only turn the chicken twice. The key is to cook it on indirect heat and "leave it alone".
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Once the chicken is almost (about 90%) done, brush with The Best Barbecue Sauce and place chicken on medium-high heat. Cook on each side approximately three to five minutes until sauce is cooked and seared on to the breasts.
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Serve immediately.
Flat Top Grill French Toast
Breakfast for dinner? Check out our fun recipe for grilled French Toast.
Flat Top Grill French Toast
Is breakfast for dinner a winner?
- 2/3 cup Heavy Cream (Milk or Half & Half will also work)
- 1/4 tsp Cinnamon
- 1 tbsp Vanilla Extract
- 2 Eggs
- 1/2 Loaf of French Bread Sliced (Texas Toast can be used as a substitute)
- 2 tbsp Butter
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Pre heat your Coyote flat top grill by turning the burners on to low.
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Mix cream, cinnamon, vanilla extract, and eggs together.
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Slice bread into 1-inch slices.
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Melt butter on flat top surface.
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Dip bread in mixture coating both sides and place on flat top surface.
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Flip bread after approximately 2 to 3 minutes and cook other side for another
2 to 3 minutes.
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Once toast is golden brown on both sides remove from flat top.
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Top with syrup or powder sugar and serve immediately.
Grilled Caesar Salad
Grilled Caesar Salad
This recipe uses a gas grill to heat and provide grill marks on the Romaine lettuce.
Homemade Dressing
- 1/4 cup Mayonnaise
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Worcestershire Sauce
- 1 tbsp Anchovy Paste (optional)
- 1 tbsp Dijon Mustard
- 1 Garlic Clove Minced
- Salt & pepper to taste
Fried Capers
- 2 tbsp Capers
- 1/4 cup Olive Oil
Lettuce
- 1 Romaine Lettuce
Homemade Dressing
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Mix all ingredients together and set aside in refrigerator.
Fried Capers
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Heat oil over medium heat.
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Drop one caper in oil. When it starts bubbling, add remaining capers and fry for a minute.
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Remove to paper towel with slotted spoon. Reserve oil.
Grilled Romaine
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Heat grill to medium/medium high.
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Cut a large Romaine heart in half, leaving bottom on the keep leaves together.
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Rinse Romaine halve sand drain on paper towels cut side down until dry. Drizzle cut side of Romaine with reserved caper oil.
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With tongs, place lettuce on grill cut side down. Keep a close eye on lettuce and flip over once browned with grill marks. Remove Romaine from grill when both sides are grilled.
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Place grilled lettuce, cut side up, on serving platter.Drizzle with reserved dressing, Parmesan cheese and cooled capers. The capersgive a salty umami flavor so I omit the anchovy paste in my dressing.
Spice Grilled Chicken with Grilled Avocado Salad
Check out what Kerrie Kelly, Creative Director at Design Lab, has to say about Coyote Outdoor Living:
“Being a part of Coyote Outdoor Living’s ‘Women Who Grill’ crew taps into my fond childhood memories of playing ‘sous-chef’ to my dad during our family weekend cookouts. As an adult, falling in love with the grill only complements all the things I appreciate about cooking indoors while also broadening of my entertaining menu. The Coyote Outdoor grill and Asado provide a different texture and flavor profile—and cooking al fresco allows us to enjoy the great outdoors while including the whole family in the grilling process. Check out one of our favorite recipes here.”
Kerrie Kelly’s Spice Grilled Chicken with Grilled Avocado Salad
Prep Time: 15-minutes
Cook Time: 25-minutes
Marinating Time: 2-hours
Total Time 2 hours, 40-minutes
Servings: 4Ingredients
Spice Grilled Chicken
· 1 whole chicken
· 2 tablespoons olive oil
· 2 garlic cloves chopped
· 1/2 cup finely chopped fresh parsley
· 2 teaspoons ground cumin
· 2 teaspoons paprika
· 1/4 teaspoon crushed red pepper flakes
· Kosher salt freshly ground pepperGrilled Avocado Salad
· 1 medium red onion sliced into ½-inch-thick rings
· 2 tablespoons olive oil divided, plus more for drizzling
· Kosher salt freshly ground pepper
· 3 bunches scallions trimmed
· 2 ripe avocados halved, pitted
· 10 San Marzano or cherry tomatoes cut in half
· 10 small fresh mozzarella balls (ciliegine)
· Flaky sea salt
· Cracked black pepperInstructions
- Combine the chicken, olive oil, garlic, parsley, cumin, paprika, red pepper flakes, salt and pepper in a zip top plastic bag. Refrigerate for 2-hours.
- Prepare grill for high, indirect heat. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F.If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10-minutes before carving.
- Prepare the grill for medium-high heat. Combine onion and ½ tablespoon of oil, season with kosher salt and pepper, and toss to coat. Grill until softened and slightly charred in spots, about 4-minutes per side. Transfer to a plate.
- Meanwhile, combine scallions and ½ tablespoon of oil, season with kosher salt and pepper, and toss to coat. Grill, turning often, until softened and slightly charred in spots, about 2-minutes. Transfer to plate with onion.
- Rub cut sides of avocados with 1-tablespoon oil and grill the avocados, cut side down, until charred, about 30-seconds. Transfer to a platter with chicken, onion and scallions. Fill avocados with cut tomatoes and mozzarella balls. Drizzle avocados with good olive oil, season with sea salt and cracked pepper, and enjoy!
Recipe By:
KERRIE KELLY FASID, NKBA, CAPS
Kerrie Kelly Design Lab, Creative Director
@kerrielkelly | https://www.instagram.com/kerrielkelly/How to Grill Burgers
How to Grill Burgers: Temperature, Time, & Cooking Guide
Because burgers are the quintessential dish for grilling season, knowing how to grill the perfect one is an essential step in becoming a true grill master. Burgers are the go-to dish for any grilling get-together. They are great for entertaining as they are a classic crowd-pleaser and easy for beginners and experts alike. A cornerstone of the cook-out, when your guests hear that you’re grilling, they will most likely expect a classic hamburger to be on the menu. The burger is anything but basic when done right. For a never bland burger, ignite your creative fire inside and explore new seasonings, toppings, and meat (or meatless!) options to surprise your tastebuds. Use your grilling skills to serve anyone who receives your cook-out invitation something beyond their wildest burger expectations. Check out Coyote Outdoor Living’s temperature, time, and cooking guide to perfect the art of grilling burgers.
Burgers are an excellent option for most grill types! You can use the Coyote Outdoor Pellet Grill or the premium S-Series grills for any burger, or you can try your hand at smash burgers on a Flat Top grill.
How to Grill Burgers
There are many ways to make your burger your own, but first, you’ll have to decide if you want to make the burger from scratch or buy pre-formed patties. Pre-formed patties have advantages, like cutting prep time, ease, and a wide variety of meatless and health-conscious options readily available at most stores. However, we have you covered if you want to take the personalized patty route.
For a heart-healthier option, consider going for extra lean ground beef. Extra-lean ground beef is anything labeled at 90% or higher and means that your beef is at least 90% lean protein by weight. We have some seasoning tips below for maintaining the juicy, rich taste that fat can add to your burger without sacrificing your lean-to-fat ratio.
Once you’ve selected your patties, it’s topping time. You can stick with the traditional American cheese, lettuce, tomato, and onion combo for a classic burger, or think outside of the box! Consider a Southwest-style burger with cotija queso, peppers, and guacamole – a perfect pairing with a black bean burger. Or, maybe you want your burger to go Greek with feta cheese and tzatziki sauce for a Mediterranean twist. Add some hummus and sundried tomato slivers for a Moroccan twist. The possibilities are as endless as your flavor style cravings.
How to Season Burgers for the Grill
For the classic American burger, season with salt and pepper. If you’re thinking about branching out of the ordinary, consider adding some flair with seasonings such as roasted red pepper or spicy cajun. Go with some oregano, fennel, and garlic to make it Greek-style. Southwest burgers need traditional Southwest seasonings like chili pepper, cayenne, and ground black pepper. Are you making your burgers Moroccan-infused? Ras el hanout seasoning is a must-add. Listen to your fire inside, steering you to the seasoning and spice options that will provide inspiration for your meal prep.
No matter which seasoning you try, check out our recommendations to make your burger the best.
- Working with the ground beef while still cold will help your patty cook crisply on the outside while maintaining a softer center.
- Add some shaved butter to the mix after picking your extra-lean ground beef! This option allows you to control just how much fat you’re looking to add to your dish and add some of that rich, restaurant-quality flavor. Instead of adding them with the meat and butter, hold off on the seasonings.
- Form your patties with love. You don’t have to hammer your future hamburgers to make your patties. Remember, the ground beef is on your side.
- Add your salt and seasoning after your patties are formed, rather than in your mix. The ideal time to add your seasoning is right before your burger patties go to the grill. Like you formed your patties with love, season your burgers with generosity.
- Grill them up. Not sure how long to grill burgers? Wondering about the ideal burger grill temp? No problem. You’re just one scroll away from all of the knowledge you need.
How Long to Grill Burgers
How long you grill your burgers is up to you, the size and thickness of your patties and your guests’ preference of how well done – or not – they prefer their burgers. Typically, red meat temperatures range from well done (no pink), medium (minimal light pink), medium-rare (some pink), or even rare (generously pink) as long as the internal temp reaches 160 degrees. In general, for burgers with an average thickness, follow this time guide for your desired levels of doneness:
- Grill your burger for 4.5-5 minutes on each side, 9-10 minutes total for those who prefer a well-done burger.
- Decrease your total cook time for each doneness preference, grilling medium burgers for 8 minutes.
- Cook medium-rare burgers for 6-7 minutes.
- Grill rare burgers for about 5 minutes or until the meat reaches the minimum internal temp of 120 degrees.
Grill Temp for Burgers
Although some prefer a pink burger, USDA standards deem any ground beef under 160°F as unsafe to eat. The internal temperature guide per each preference is as follows:
- Well-done: 160°F to 165°F
- Medium-well: 150°F to 155°F
- Medium: 140°F to 145°F
- Medium-rare: 130°F to 135°F
- Rare: 120°F to 125°F
Burgers on a Pellet Grill
To grill your burgers on a pellet grill, pick out your pellet flavoring, set your pellet grill to 425-450F and let them cook for 10-12 minutes for medium-done burgers. Although grilling your burgers on a pellet grill is slightly different and takes a little longer, using a pellet grill like the Coyote Outdoor Living Pellet Grill has its benefits. Because of the variety of pellets, you can infuse even more flavor into your meat. Try apple pellets for a burger loaded with applewood smoked bacon or apricot pellets for a lighter flavored burger topped with avocado and lime juice!
Best Grilled Burgers – Bo’s Land & Sea Burger
Looking for more burger inspiration? Try this recipe from Bo Jackson and Chef Chad Wyrosdick of Papa’s Raw Bar in Lighthouse Point, FL. from the Seasoned & Savory Cookbook.
Ingredients
- Rock salt – 1 pinch
- Ground black pepper – 1 pinch
- Tomato – 2 slices
- Lettuce – 1 leaf
- Drunken Goat Cheese – 1 – 2 oz wedge
- Prosciutto – 2 thin slices
- ProCrab All Natural Mexican Jumbo Lump Crab Meat – ½ pound
- Burger – 8oz Bo’s Burger Seasoned Angus Burger
- Bread Bun
- Top Naked Pro Crab
- ½ Crab Meat
Instructions
- Sprinkle each side of the burger with rock salt and pepper (remember the patties are seasoned, less is best).
- Place Bo’s burger on a preheated grill and grill for about 3 minutes on each side (for medium-rare).
- After the 2nd side is cooked, add drunken goat cheese and let the cheese melt.
- Remove cheeseburger from griddle and place on toasted bun.
- Add 2 slices of prosciutto.
- Top with ProCrab All Natural Mexican Jumbo Lump Crab Meat.
- Add 2 tomato slices.
- Add lettuce leaf.
- Add sauce of choice – we use Chef’s house Crafted Hollandaise sauce.
Hawaiian Cherry Burger
For a burger that’s a bit more outside the box, check out this recipe by Leo Kelly, The Shirley Temple King, from the Seasoned & Savory Cookbook]. Serves 4.
Ingredients
- 1 ½ pounds ground beef
- Sea salt and freshly ground pepper
- Teriyaki sauce to taste
- 4 slices cheddar cheese
- 2 tablespoons butter
- 4 hard rolls, halved
- 4 canned pineapple rings
- Red onion, cut into four medium slices
- Maraschino cherries
For Sauce
- ½ cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons teriyaki sauce
Instructions
- Stir together the mayo, teriyaki sauce, and honey in a bowl and set aside.
- Fire up the grill pan at medium-high heat.
- Grill the pineapple on both sides for about 5 minutes to create grill marks.
- Season the ground beef and make 4 burger patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and place a slice of cheddar cheese on each patty and let it melt while the burger cooks through about 4 minutes longer.
- Place the rolls on the grill for about one minute.
- Spoon the sauce on the bottom of the rolls to soak into the bread. Place the patties on top and add red onion and a pineapple slice. Finish off each burger with a cherry on top!
How to Grill Salmon
How to Grill Salmon: Temperature and Time Guide
Don’t let anyone tell you grilling season is just for burgers and hot dogs. Improve your outdoor cooking skills by learning how to grill salmon with Coyote Outdoor Living. Salmon is a heart healthy option as it is rich in Omega-3s which also help to reduce blood pressure. As salmon is super versatile and packed with nutrients, you will be offering a healthy, creative option that will also improve their health. Now, let’s daydream together. It’s you, sunshine, and salmon on your Coyote Outdoor Living grill. We can totally see it. Can you?
Salmon is a stand-out entree choice, but to make it great, you have got to know the basics. If grilled salmon is new to your recipe repertoire, we’ve got you covered! Let’s first talk about salmon cooking time and temperature.
First, you’ll need to consider what type of grill. Just like you’ve got options for seasonings, spices, and pairings for your salmon, you’ve got plenty of options for equipment. Coyote grills like the Pellet grill, Asado Smoker, and S-Series grills all lend themselves to cooking up some superior salmon.
How to Grill Salmon
Salmon naturally has a rich, flavorful taste because of all those healthy Omega-3 fatty acids. To properly grill your salmon, there are a few things to consider first. You’ll need to decide which grill, which grill method, and which type of salmon you will be cooking. Before you go to the grocery store, read this article for our tips on remembering the different types of salmon!
Once you’ve got your grill, your method, and your fish, you’re ready for some flavor-fun. The versatility of salmon makes the possibilities seemingly endless! For example, smoking your salmon on the Coyote Pellet Grill, allows for the infusion of more flavors by your choice of wood pellets. Whether it is an apple-based pellet for some subtle sweetness or the bold smokiness of an hickory pellet, your salmon will absorb the essence of the fire inside of you – and inside the grill. Thinking sweet? Opt for honey or brown sugar to season your salmon. Prefer salty to sweet? Stay healthy by adding some low-sodium soy sauce, capers, or olives. Take your salmon on a citrus route by adding orange zest, lemon, or lime juice for a light and fresh flavor. You can keep your meal healthy by pairing your salmon with sides like grilled asparagus or okra. Try some brown rice with ginger if you want to add a grain! When building the flavor profile, you’re the artist, your coyote grill is your canvas, and your finished salmon will be your masterpiece.
How to Grill Salmon with Skin
Salmon skin is safe to eat and is packed with more of the same nutrients and minerals as the rest of the fish. Keeping the skin on your salmon gives the fish a richer flavor and, when grilled or seared, will add a beautiful texture with the rest of the buttery salmon filet. Always start by searing your salmon skin-side down to keep the delicate flesh from breaking when it’s time to flip. Of course, all these benefits mean that your grilling process will take a few more minutes, but it’s well worth the wait! When your salmon skin is ready to release from the grill’s grates, use your spatula to flip the salmon flesh side down; there’s no need for any more side switching on the salmon. Plus, leaving the salmon on will help keep your fish from breaking as it cooks!
How to Grill Salmon in Foil
For those of us looking for all the flavor but less mess and stress, salmon grilled in foil is an excellent option. And that’s all of us, right? Make a salmon packet by adding your fish and vegetables together on a piece of foil. Then, add your preferred seasonings, sauces, or citruses like lemon juice to your salmon and veggies and top with some olive oil. Try out some flavored olive oils inside the foil for even more fun! When you’re ready to clean it up, it’s as simple as pitching your packet. Salmon made simple – and stress-free!
How to Smoke Salmon on a Pellet Grill
If you’re thinking about smoking your salmon rather than searing, then a pellet grill might just be your move. Before you smoke your salmon:
- Brine your fish for 4-5 hours.
- Drain and refrigerate your salmon for at least 4 more hours.
- Set your pellet grill to 160˚F and high smoke.
- Smoke your salmon for 2-3 hours per 8 ounces.
- Enjoy.
If you’re ready to smoke some salmon but are short of a pellet grill, Coyote Outdoor Living has you covered. Featuring a front-loading Smart Drop™ pellet hopper, three temperature probes and an Intuitive Digital Touch Screen, the Coyote Pellet Grill is a great option to grill salmon for either the pellet grill professional or neophyte.
Try using a smoker box like the Coyote Smoker Box for other smoked salmon options!
Grilling Temperature
- According to the USDA, salmon needs to reach an internal temperature of 145˚F to eat
- Set your grill to 450˚-500˚F
How Long to Grill Salmon
How long you will grill your salmon depends on the size and the cooking method. A good rule of thumb is 8 minutes per ounce of fish. However, the grilling method also affects the varying cook times. For example, searing your salmon with skin vs. smoking your salmon without, will call for different cook times. If you’re excited about starting your salmon journey, read on for some recipe recommendations to get you grilling!
Grilled Salmon Recipes
Check out this stellar salmon recipe by Brian Mazza from the Seasoned & Savory Cookbook
Ingredients
- 4 tbsp. butter
- 2 cloves garlic, minced
- 1 tsp. lemon zest
- 1 tsp. Kosher salt
- Pinch red pepper flakes
- 1 (6-oz.) salmon filets
- 6 lemons, closed
- Freshly chopped parsley, for serving
Instructions
- In a small microwave-safe bowl, microwave butter until very softened, almost melted.
- Stir in garlic, lemon zest, salt, and red pepper flakes.
- Spoon mixture all over salmon filets.
- Preheat the grill to medium-high.
- Arrange lemons on the grill and place salmon filets on top.
- Cover grill and cook until salmon is cooked through and flakes easily with a fork, 15 to 20 minutes (Exact cooking time will vary based on the thickness of your filets).
- Serve with grilled lemon slices and garnish with parsley, if using.
What to Serve with Grilled Salmon
Stellar salmon needs a stellar side. Try this side dish recipe by Brian Mazza. Check out the full recipe here!
Instructions
- Add salt and olive oil to asparagus.
- Grill asparagus for up to 10 min when the grill is on high.
- Cook until asparagus is a bit charred.
- Take off and let cool for 3-5 minutes.
- Add a little olive oil.
- Add your desired amount of grated parmigiana cheese.
- Eat and enjoy!