Poaching Vs Grilling Salmon: Which Is Easier?

Salmon is a true vehicle for culinary creativity, and the tender pink flesh of this beloved fish sings with tons of different seasonings, side dishes, and cooking methods. That last one is something that's made us wonder: what is the fastest and most effective way to get a scrumptious salmon dinner on our plates after a busy day? We know you can skip the stove and broil salmon for a fast, easy meal, but our current query concerns two alternative options: oil poaching and grilling.

When we're looking for a healthy dose of protein and omega-3 fatty acids (there are a few foods with more omega-3s than salmon, but not many), we turn to a simple salmon filet. As for grilling versus poaching, grilling wins the day in terms of ease. Oil poaching tends to produce gorgeous, fatty salmon that melts in the mouth, but it's messy, spendy, and requires breaking out a digital thermometer to ensure the oil doesn't heat past its smoke point. Also, good olive oil is expensive, and you need no small amount of it to poach salmon, especially if you are cooking for a family. 

The grill, on the other hand, is comparatively easy-peasy. Simply heat it up, lay down your seasoned salmon, and you're off to the races. Some folks have complained that it's unpleasant to clean fishy residue off grill grates, but we say there's a simple compromise that puts grilling head and shoulders above oil poaching: grilling fish in foil. You get all the convenience of grilling salmon in the first place, with almost zero cleanup. It honestly doesn't get easier, and grilled salmon is both healthy and delicious as a pleasant bonus.

One of the few downsides to grilling salmon is that controlling your heat can be a challenge. We say that's a potential problem with almost any cooking method, given the fact that "perfect" salmon and rubbery fish can be barely a whisper apart — even if there's a clear sign that salmon is overcooked. Attention and experience are the keys to success in this venture. Salmon is not a demanding protein (we wouldn't be so interested in preparing it if it were), but a little finesse will ensure that your dinner is spot on, every single time.

To that end, make sure you oil your fish well before placing it on the foil. This step will prevent the great grilling sin of sticking meat, keeping your salmon filets beautiful and intact. Grilling your fish flesh-side down will help you achieve beautifully bouncy, flaky meat. Making a foil packet and enclosing your fish with citrus juice and garlic will steam the flavors of your aromatics into the fibers of the salmon, ensuring succulent flavor. 

You can certainly bust out the thermometer to tell exactly when your fish is done, but one low-tech, reliable method involves sliding a butter knife into the thickest part of the filet and taking a peek. If the salmon is just barely translucent on the inside, it's done. Remember that carryover cooking will heat the fish the rest of the way through as you rest it on the counter. With a little care, grilling salmon is an easy path to an amazing dinner without too much effort, and the more you practice it, the better your results will be.