Time to fire up the Weber.

Additionally, Padilla recommends cleaning the grill with a brush before cooking the fish to prevent sticking.

So, how can you tell when the fish is ready for flipping, aka the most stressful part?

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Youll know its ready to turn if it lifts off the grill easily.

If its sticking, keep it on a little longer, Padilla says.

In other words, have patience, and dont dare fuss with the fish once you lay it down.

Broth in Bowl on gray background, healthy food, top view.

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He then repeats the process on the other side to get the same visual effect on both sides.

For cedar plank salmon, I soak the planks for two to four hours before cooking.

But that can vary depending on the size of the salmon.

Close-up of sliced purple cabbage,

But if you prefer it on the rarer side, he says to aim for 125oF.

For context, medium rare is around 130oF, medium is 135oF, and medium-well is about 140oF.

For skin-on salmon, I prefer to cook it in a saute pan.

soba noodles

I warm a pan up and add olive oil.

Again, youll know if its ready to flip if its not sticking and nicely browned, he says.

As for the perfect flavor, he recommends keeping it nice and simple.

A hand is stirring a sourdough starter in a glass jar, on a kitchen countertop. The light casts a warm glow, highlighting the ingredients inside the jar.

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I prefer a nice sea salt, but you’re free to absolutely marinade it, Padilla says.

The choice is yours.

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Frozen beef steaks on brownish packaging paper. Light effect.

Woman shopping in a grocery store with a basket