Tips For Cooking Salmon on a Grill

With all the talk of getting more omega-3s in your diet, you must be looking for more foods to make that meet these requirements. Meet the salmon. Full of color, flavor, and nutrition, salmon is a great addition to any menu. Salmon can be prepared many ways, but many people agree that grilling it makes it truly exceptional. Salmon is pretty simple to prepare. Do not overcook it; that is the easiest way to ruin a perfectly good fish.
Try not to move your fish too much once it is on the grill. If you want professional grill marks, let it sit until it sears, then move it a quarter turn to get those nice hash marks. Of course, the fish tastes great whether you worry about what the grill marks look like or not.
When you remove your salmon from the grill, let it rest for a few minutes before serving. There are many different grilling recipes for salmon to choose from. Try a few different recipes and see what you like best. Perhaps you like it spicy, or sweet or savory. You will easily find a dozen recipes catering to the flavors you like best.
Recipe for Grilled Salmon Steaks
Make these simple spiced salmon steaks when you want to make a great impression. Pair them up with a nice seasonal salad for the perfect light meal.
What You Need

 4 salmon steaks cut 1 inch thick
  1 teaspoon whole cumin seed
  1 teaspoon whole coriander seed
  1/2 teaspoon whole fennel seed
  1 teaspoon dry green peppercorns
  Kosher salt
  Olive oil

How to Make It
Turn your gas grill to medium high temperature to heat; if you have a charcoal grill, light four quarts of charcoal (enough to fill a chimney starter).
Remove all bones from the salmon steaks. Run your fingers over the surface of the steaks to feel for the bone tips. Pull with pliers or bone tweezers.
Trim the bones from the interior of the steak using a sharp boning or paring knife. Trim any stomach flaps so that one side is missing an inch of meat while the other is missing two inches of skin. Roll up the skinless side into the hollow of the body cavity and wrap the other side around the outside until it is circular. Tie securely but not too tight with a length of butcher's twine.
Mix fennel, coriander, cumin, and peppercorns on a thick section of aluminum foil and let them toast briefly on the grill until the spices become fragrant. Use a mortar and pestle to crush the spices. A spare pepper grinder will also work.
Coat the salmon steaks on both sides with olive oil, sprinkle with salt, and then apply the ground spices to both sides.
Wipe the hot grill with a rag or towel dipped in oil, and then place the steaks on the grill. Cook them 3 minutes on each side. When done, the fish should be a nice color on the outside and just slightly translucent in the center.