Grilling salmon on your George Foreman Grill is very easy and can be done with a minimum of ingredients. A basic salmon filet should be approximately 4 oz and 3/4″ thick. Of course, sizes of filets sizes may vary depending on what is available from your local grocer, but for best results on the Foreman Grill, 3/4″ to 1″ thickness will be your best bet. Salmon is a flaky fish that is very healthy with a light flavor which can be accentuated any number of ways. Experimenting with different olive oils and your favorite seasonings can create a variety of exciting flavors. The basics for for easy grilled salmon are olive oil, salt to taste and lemon. Adding some smoked paprika can create a beautifully rich yet subtle flavor as well.
Overall, have fun making salmon on your Foreman Grill. It’s low-fat, can be low-sodium if desired, and is of course, delicious.
- 2 – 4oz salmon filets of 3/4″ thick (no more than 1″ thick for easiest grilling)
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Fresh lemon wedges
A light brushing of olive oil on the grill might be a good idea. Though the Foreman Grill is non-stick, fish can become very sticky so the oil will make cooking and cleanup much easier. Preheat your grill for at least 5 minutes with the lid closed. If you have temperature settings, medium/high will be the optimal setting.
Brush both sides of salmon filets with olive oil and squeeze some fresh lemon on just before cooking. Sprinkle with salt if desired and add some paprika. Place on grill and close lid. As a general rule, the salmon can be done in as quickly as 5 minutes. No real worries about undercooking the salmon. Overcooking can make it tough so best to check after 5 minutes. The salmon will be done when it easily flakes with a fork.