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The George Foreman grill has been a godsend for many people who don't know their way around the kitchen. This handy device not only makes cooking meats, chickens and fish a breeze, but its design lets you siphon off much of the grease and fat inherent in such meats. On the other side of the convenience aisle is frozen fish. Put the two together and you have a quick easy way to make yourself dinner or lunch. One packed with protein and nutrients, without all the fat. If you're wondering how to cook frozen fish in your Foreman grill, read on and find out.
Defrost the fish. This first step is sure to be met with some argument among those who have experience cooking with the George Foreman Grill. That's fine. There's no reason why you can't experiment with cooking your fish both thawed and frozen and see which result you like better. It is recommended to do it this way as it seems to let more of the fish's natural flavor come out in the cooking. On the same token, cooking fish from the frozen state will take considerably longer, and one of the great things about the grill is how quickly you can cook up your dinner. Still, the choice is yours.
Squeeze excess water from your fish. If you have chosen to defrost your fish, your next step should be to gently squeeze any excess water from the fish before putting it on the grill. This excess water can affect the taste of the fish in an adverse way. There is another reason for doing this, however. Excess water or liquid in your meats or fish can tend to cause more sticking to the surface of the grill than you might like. This can make cleaning more of a hassle, and lessen the overall enjoyment that should come with the use of the Foreman grill.
Spray your grill with nonstick cooking spray. Speaking of sticking! The Foreman grill touts itself as having a nonstick surface. However, most users of the grill (particularly those owners who have had their grill for a few years) will find that there is a difference between saying something is nonstick and the actual evidence. The Foreman grill is fairly easy to clean, but it can be made that much easier by simply spraying down the grill pans with a light coating of nonstick cooking spray beforehand. This cooking spray can actually add to the flavor of your meal, as it comes in "butter" or "lemon." Alternatively, you can get the flavorless variety so that it doesn't affect the taste of your fish at all.
Cooking times will vary according to the fish. It's difficult to advise on cooking times, as they will vary from fish to fish. If you are cooking tilapia, for instance, it would be wise to cook the fish on the grill for about 10 minutes. This gives the fish the chance to get fully cooked, while preventing the always-possible notion of overcooking. Overcooking can destroy a good piece of fish, and this is another reason why you should thaw your fish before grilling it.
Season to taste. Only you know how you enjoy your fish. Some people want the fish to retain as much of the fishy essence as possible, while others seem to want to do anything possible to cover it up. There are a variety of great blackened seasonings that can give your fish a Cajun flavor, and lemon is always popular as an accoutrement. Salt and pepper are always reliable standbys as well.
Tips
Clean your Foreman grill while it's still slightly warm for best results.
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George Foreman Grill salmon filets are absolutely delicious and super easy to make. With just a few simple ingredients, you can enjoy tender, flaky grilled salmon in under 10 minutes.
- Why I Love This Recipe
- Eat More Fish!
- Ingredients You Already Have
- How to Make Salmon on a George Foreman Grill
- Serving Suggestions
- Common Questions About George Foreman Grill Salmon
- Recipe
Why I Love This Recipe
If you’re on the go and it’s hard to stop for a quick, healthy and delicious meal, then this recipe is for you. It’s one of the easiest recipes i’ve made and it can be enjoyed any day of the week for lunch or dinner.
Eat More Fish!
You’ve probably heard again and again that you should eat more fish. It is loaded with protein, low in carbs, and is rich in Omega-3 fatty acids. This recipe can easily fit into many different diet plans. Also, it’s really damn good!
Ingredients You Already Have
Most folks, even those who don’t cook regularly, have a few spices and seasonings in their pantry. This recipe uses the most common ingredients of them all:
- Paprika
- Garlic Powder
- Salt and Pepper
- Butter or Olive Oil
It truly doesn’t get more simple than that. I like to use butter to give the salmon a bit more of a savory feel and taste, but feel free to use extra virgin olive oil if it better meets your dietary needs. And if you want to take it a step further, we can add some dried or fresh dill and a little lemon juice for a little extra fun!
How to Make Salmon on a George Foreman Grill
Mix all the ingredients together, coat the salmon on all sides with butter or olive oil, add the seasoning mix. If using skin-on salmon filets, go ahead and put a little seasoning on that side too. Be sure to get the sides as sell. We have plenty of seasoning to get those filets bursting with flavor.
Grill the salmon for 6-10 minutes, depending on the thickness. You can turn the filets, or even flip them if you want to get more even grilling in the case that your filets are not even thickness throughout. But really, just leaving them be for the cooking time is just fine too.
Salmon is cooked to perfection when it flakes apart easily with a fork. It’s ok if the middle is a bit pink, that’s actually what we want. As with most recipes, the doneness of the salmon (or any food) is best measured with an instant read thermometer. These inexpensive tools are invaluable in your kitchen. You want the center to be 145°(F). To avoid overcooking the salmon and to get that perfect result, pull the salmon off the grill when the internal temp reads close to 140°(f), then let it rest on a plate, covered in foil for 5 minutes. The salmon will continue to cook and reach the desired temperature. The results will be awesome. There will be just enough char on the outside with a nice, tender and moist meat that’s oh so good.
Serving Suggestions
I always like to serve a good, fresh green vegetable with salmon. After all, we’re usually trying to stay on the healthy side with this recipe, and a good green vegetable goes right along with that. Our asparagus recipes are perfect – both our Oven Baked Asparagus with Garlic and Parmesan and Best Damn Air Fryer Asparagus. Naturally, some fresh steam broccoli is an excellent side dish. And a good bowl of soup beforehand is the perfect accompaniment. Try our Instant Pot Creamy Tomato Basil Soup.
Common Questions About George Foreman Grill Salmon
Q: How long can cooked salmon be stored?
A: In an airtight container, 3-4 in the refrigerator.
Q: Can I use frozen salmon for this recipe?
A: It can be tough to get even grilling on a contact grill using frozen salmon filets. Thinner, more even cuts work the best when frozen. And be sure to count on a
few extra minutes for the cooking time. Maybe as much as double, depending on the size of the filet.
Q: What additional seasonings can I use?
A: The sky is the limit with this one, but one of my favorites is to swap the paprika for smoked paprika. Smoked paprika adds a whole new depth of flavor. Fresh lemon zest is another favorite. There’s nothing quite like freshly grated lemon zest on fish. It adds such a vibrance to the flavor profile.
Recipe
Description
Perfectly grilled salmon filets made on a George Foreman Grill. Tender, moist, flaky and seasoned to perfection. Grill up in about 10 minutes. Perfect for a quick and healthy weeknight meal.
- 2 salmon filets, skin-on or skinless (6oz each)
- 1 tsp garlic powder
- ½ tsp paprika
- ½ teaspoon salt
- ½ tsp ground black pepper
- 1 tbs butter (melted) or Extra Virgin Olive Oil
- Lemon slices and dill for garnish (optional)
- Preheat your George Foreman Grill on it’s highest temp setting for at least 5 minutes.
- Mix all dry ingredients, coat salmon filets with melted butter or olive oil and sprinkle generously with seasoning mix on all sides.
- Add salmon filets, skin side down, to grill and close lid. Grill for 6-10 minutes or until fish easily flakes. The internal temperature should be 145°(f) in the thickest part.