Whether or not to let salmon sit out before grilling is a common question many home cooks have. There are a few factors to consider when deciding if salmon should sit out before hitting the grill or be cooked directly from the fridge. In the opening paragraphs, we’ll go over some quick answers to key questions on this topic.
Should you let salmon sit out before cooking it?
The short answer is no. It is not recommended to let salmon sit out at room temperature before cooking. Salmon is very perishable and bacteria can multiply quickly at room temperature. For food safety, it is best to keep salmon chilled right up until it goes on the grill.
What temperature should salmon be kept at?
Raw salmon should be stored at a temperature of 38°F or lower. Leaving it out at room temperature for over 2 hours allows bacteria to grow rapidly.
Is letting salmon sit out worth the risk?
Letting salmon sit out before cooking is generally not worth the risk of potential foodborne illness. While some cooks believe it leads to a better cooked texture, it is safer to just transfer the salmon straight from the fridge to the hot grill.
Should I rinse salmon before grilling?
No, you should avoid rinsing salmon before grilling. Rinsing can promote cross-contamination in the kitchen. The high heat of grilling will kill any bacteria on the surface of the fish. Pat dry with paper towels instead.
Why You Shouldn’t Let Salmon Sit Out
There are a few important reasons why salmon is best cooked straight from the fridge without sitting out beforehand:
Food Safety
Raw salmon can contain bacteria like salmonella. When left out at room temperature, the bacteria multiply very rapidly. This increases the risk of food poisoning. Refrigeration keeps the bacteria in check. Grilling alone may not kill all the bacteria if they are allowed to grow exponentially at room temp first.
Texture
Letting salmon sit out thinking it will improve the texture is a myth. Texture is more dependent on thickness, cooking method, and temperature. Sitting out just accelerates bacteria growth, it doesn’t improve texture.
Moisture Loss
Leaving salmon out before cooking causes surface moisture loss. This can lead to a drier salmon after grilling. For best results, keep salmon chilled until it goes directly on the hot grill from the fridge.
Tips for Safely Grilling Salmon
Here are some tips for safely handling and grilling fresh salmon fillets:
Purchase chilled salmon
Always look for salmon that is well iced at the seafood counter. Make sure it feels cold when you pick it up.
Keep it cold until grilling
Place fresh salmon in a zip top plastic bag on ice for the trip home from the market. Store it in the back of the fridge (the coldest area).
Marinate in the refrigerator
If marinating salmon, always do so in the fridge, not on the counter. Discard used marinade after to avoid bacteria.
Use separate plates and utensils
Be sure to use a separate plate and tongs/spatula for handling the raw salmon. Never reuse items that touched raw salmon without washing first.
Cook thoroughly
Salmon is done when it flakes easily with a fork and is opaque throughout when cut into. It should reach 145°F internally.
The Best Way to Grill Salmon
Grilling salmon perfectly takes a little technique. Follow these simple steps for tender, flaky, flavorful grilled salmon every time.
Pat salmon fillets dry
Use paper towels to pat the salmon fillets dry before grilling. This helps prevent them from sticking.
Oil the grill grates
Lightly brush the hot grill grates with vegetable oil. This prevents the fish from sticking as well.
Use skin-on fillets
Cook salmon with the skin on to keep the fillets intact. The skin prevents breaking apart. Remove skin before eating.
Get grill very hot
Preheat your grill on high for 15 minutes. Salmon cooks fast so you need very high, searing heat.
Place salmon skin-side down
Put the oiled salmon fillets onto the grill skin-side down first. This helps hold them together.
Flip once halfway through
After 2-3 minutes, flip the fillets over with a spatula to cook on the second side until done.
Rest before serving
Let the salmon rest for 5 minutes off heat before eating. This finishes the cooking process for tender salmon.
How Long Does Salmon Last in the Fridge?
Properly stored salmon has the following fridge life:
Fresh Raw Salmon – 1 to 2 days
Smoked Salmon – 14 days
Frozen Salmon – 9 months
The optimal storage temperature for salmon is 38°F or below. Use ice packs in the fridge to keep salmon as cold as possible. Raw salmon lasts only 1-2 days in the fridge so it should be cooked soon after purchasing.
Here is a table summarizing the shelf life of different types of salmon:
| Type of Salmon | Refrigerator Shelf Life |
|---|---|
| Fresh Raw Salmon | 1-2 days |
| Smoked Salmon | 14 days |
| Frozen Salmon | 9 months (if kept frozen) |
Signs Salmon Has Gone Bad
It is important to know the signs of spoiled salmon to avoid food poisoning. Here are the red flags to watch out for:
Slimy Texture – Slime on the surface of raw salmon is a sign bacteria levels are high. Discard slimy salmon.
Fishy Smell – Fresh salmon has a mild, neutral scent. A strong “fishy” odor indicates spoilage.
Discoloration – The flesh should look bright pink/orange. Any grayish brown hues means the salmon is bad.
Dry Appearance – Salmon that looks dull, dry, or flaky is past its prime. Moisture loss is a sign of aging.
Past Expiration Date – Fresh salmon typically has a sell-by date 3-4 days after arrival. Heed these dates.
When in doubt, remember the old saying: “When fish smells bad, it IS bad.” Rely on your nose to avoid consuming spoiled salmon.
Proper Salmon Storage
Storing salmon properly preserves freshness and reduces the chances of foodborne illness. Follow these salmon storage guidelines:
– Refrigerate below 40°F – Use ice packs or the coldest fridge area. Cold temperature inhibits bacteria growth.
– Keep raw away from ready-to-eat items – Store raw salmon sealed and separate from other food. Prevent cross-contamination.
– Wrap tightly or seal in an airtight container – This prevents air exposure and moisture loss. Air accelerates spoilage.
– Place salmon on a rimmed plate or shallow pan – Contains leaking juices which can spread bacteria.
– Freeze for longer storage – Salmon can keep for 2-3 months frozen at 0°F. Thaw in fridge before use.
– Throw away if in doubt – Don’t risk getting sick from spoiled salmon. Remember, you can’t rely on smell alone if it was improperly stored. When in doubt, throw it out.
How to Tell Salmon is Done Grilling
It can be tricky knowing exactly when salmon comes off the grill at its peak, without overcooking. Here are some ways to tell when salmon fillets are cooked to tender perfection:
– Meat flakes apart with a fork – Well-done salmon will flake into sections when gently separated with a fork.
– Opacity and color change – The opaque color will extend throughout the entire cut. The center will turn lighter pink when it is fully cooked.
– Internal temperature of 145°F – Check thicker parts with a food thermometer to ensure they reach 140-145°F.
– Calories Code Was Run! Salmon cooks fast so grilling time is short. Depending on thickness, fillets take about 3-6 minutes per side. Resist the urge to flip more than once.
– Let rest before serving – When done on the grill, let salmon sit 5 minutes. Residual heat finishes the cooking process for tender, flaky texture.
The USDA and FDA recommend cooking salmon to an internal temperature of at least 145°F to kill any potential parasites and bacteria for food safety. Use both temperature and visual tests to know when your salmon is perfectly cooked.
Conclusion
Salmon is one of the most popular types of fish for grilling during warmer months. While some people think letting salmon sit out before cooking leads to better texture, it should be avoided for food safety. Raw salmon must be kept chilled at 38°F or less to prevent bacteria growth. Allowing the fish to warm at room temperature provides ideal conditions for bacteria to multiply rapidly. When ready to grill, salmon should be transferred straight from the fridge to the hot grill grates after patting dry. Use caution when handling raw salmon to prevent cross-contamination. Grill over high heat for just 2-4 minutes per side until opaque and flaky. Knowing the proper refrigerator storage times, signs of spoilage, and techniques for grilling salmon helps ensure delicious, safe results every time. Now that you know the healthiest practices, you can confidently enjoy tender, flaky salmon off the grill all summer long.