From America's Test Kitchen Season 5: New Flavors from the Grill
A burnt, stuck-to-the-grill crust and flavorless interior are too often the reality of glazed salmon. But truly great glazed salmon right off the grill is a thing of beauty—the sweet glaze not only forms a glossy, deeply caramelized crust, but it also permeates the flesh, making the last bite of fish every bit as good as the first. This was the salmon that we wanted to re-create—sweet, crisp, moist, and flavorful.
Our recipe coup came early on in development—we realized that the best way to prevent the glazed salmon from sticking to the cooking grate was by not letting it touch the grate at all. We grilled the salmon fillets in individual aluminum trays set over the grill. There was no need for special equipment—we simply folded heavy-duty foil into 7 by 5-inch trays. This way, the fish still picked up great smoky flavor, but didn’t stick to the cooking grate. Jelly was the best base ingredient for a sweet and sticky glaze. For the deepest flavor, we brushed some glaze over the fish toward the end of grilling, so it caramelized, and spooned the remaining glaze, enriched with butter, over the fish just before serving.
Scraping the grill grate clean will help prevent the salmon from sticking. Also be sure to oil the grate just before placing the fillets on the grill.