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.
The George Foreman grill is one of the most versatile and convenient cooking appliances for busy home cooks. Its compact countertop size, speedy cooking times, and easy cleanup make it a lifesaver for fast, fuss-free meals. But can you really use this lean, mean grilling machine to cook up delicious, flaky fish fillets? The answer is a resounding yes! With a few tips and recipe tweaks, you can enjoy mouthwatering salmon, tilapia, cod, halibut, trout, and more off your George Foreman grill anytime.
Benefits of Cooking Fish on the George Foreman Grill
Grilling fish on a George Foreman offers many advantages
- Super fast cooking thanks to direct contact with the hot plates
- Concentrated heat prevents drying out delicate fish
- Minimal fat for healthier meals
- Easy cleanup with removable, nonstick plates
- Compact size grills individual portions or side dishes
- Versatile for fillets, steaks, whole fish, shrimp, scallops, and more
- Infuses flavor from marinades and seasoning into the fish
- Gives just the right amount of char for enhanced flavor
- Retains moisture and nutrients that boiling/poaching can leech out
Choosing the Best Fish Fillet Cuts for George Foreman Grills
The right fillet cuts make a big difference in evenly cooked fish:
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Look for uniform thickness so it cooks at the same rate.
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Thinner fillets 1⁄2 inch or less do best. Thick steaks can be tricky.
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Skinless is ideal since the skin can stick Skin-on works if oiled
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Pick fillets without a lot of narrow ends that can overcook
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Fattier fish hold up better than ultra-lean varieties.
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Portion into individual 4-6 oz fillets for easier grilling.
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Wet fish like salmon and trout fare better than drier whitefish.
Top Tips for Grilling Fish Fillets to Perfection
Follow these tips and techniques for flawless grilled fish fillets:
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Pat fillets very dry before grilling to prevent sticking.
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Brush lightly with oil or melted butter to keep them from sticking.
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Preheat grill for 5 minutes on high before adding fish.
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Arrange fillets diagonally for maximum contact with the hot plates.
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Resist urge to flip/move fish once grilling for best grill marks.
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Grill skinless fillets 4-6 minutes per side depending on thickness.
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Grill skin-on fillets skin-side down first. Carefully flip halfway through.
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Use a thin spatula to transfer grilled fish to prevent breaking.
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Allow to rest 2-3 minutes before serving to finish cooking and firm up.
Handy Tips for Grilling Fish Fillets Like a Pro
Next-level tricks for grilled fish success:
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Chill oiled fillets before grilling so oil firms up; less sticking.
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Grill on foil or a grill pan for easier nonstick cooking.
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Add a grill grate topper for more true grilling results.
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Use residual heat to finish cooking after removing from grill if needed.
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Try smoking fillets for a minute or two before direct grilling.
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Opt for fattier fish like salmon and trout over lean whitefish.
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Cook similar sized fillets together so they finish at the same time.
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For stuffing fish, avoid wet ingredients that can create steam issues.
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Prep kebabs or foil packets with fillet chunks for fun variations.
Step-by-Step George Foreman Grill Salmon Recipe
This easy salmon recipe proves you can grill up incredible seafood:
Ingredients:
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2 salmon fillets (5-6 oz each), patted dry
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1⁄2 tsp smoked paprika
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1⁄4 tsp garlic powder
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Salt and pepper to taste
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1 tsp olive oil or melted butter
Directions:
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Mix spices together and season fillets generously on both sides.
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Brush lightly with olive oil or butter.
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Preheat grill 5 minutes on highest temp.
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Place fillets diagonally on hot grill and close lid.
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Grill 4-5 minutes until fish flakes easily.
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Use thin spatula to transfer to plate. Rest 2-3 minutes before serving.
More Delicious George Foreman Fish Recipes to Try
Fire up your grill for these amazing fish dishes:
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Lemon-Herb Sole with Butter – Delicate whitefish infused with bright flavors
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Spicy Blackened Tilapia Tacos – Crispy Cajun-spiced tilapia tacos with zesty slaw
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Mediterranean Halibut Packets – Artichokes, olives, tomatoes, and feta bake right in foil
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Chili-Lime Shrimp Skewers – Zesty shrimp skewers with veggie sides
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Cajun Catfish with Remoulade – Blackened spicy catfish with cool, tangy sauce
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Jerk Mahi Mahi with Pineapple Salsa – Sweet and spicy grilled mahi mahi
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Salmon Burgers with Wasabi Mayo – Grilled salmon patties with spicy wasabi spread
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Grilled Rainbow Trout Almondine – Simple trout fillets topped with toasted almonds
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Thai Chili Cod Kebabs -Flavorful cod chunks in Thai marinade grilled on skewers
The possibilities are endless for making easy yet impressive grilled fish meals using the power and convenience of the George Foreman grill. Dinnertime just got a whole lot tastier!
How to Make Salmon on a George Foreman Grill
All of the ingredients should be mixed together. Butter or olive oil should be used to cover all sides of the salmon. 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. If the thickness of the filets isn’t the same all the way through, you can turn or even flip them to get a more even grilling. 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, an instant read thermometer is the best way to tell if the salmon (or any other food) is done. These inexpensive tools are invaluable in your kitchen. You want the center to be 145°(F). To get the best result and keep the salmon from cooking too much, take it off the grill when the internal temperature is close to 140°(f). Let it rest on a plate for 5 minutes with foil over it. The salmon will continue to cook and reach the desired temperature. The results will be awesome. The outside will have just the right amount of char, and the meat will be nice and tender.
I always like to serve a good, fresh green vegetable with salmon. When we make this recipe, we want to keep things healthy, and a good green vegetable fits right in with that. Our Oven Baked Asparagus with Garlic and Parmesan and Best Damn Air Fryer Asparagus recipes are both great for 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.
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. You can use extra virgin olive oil instead of butter if that works better for your diet. Just make sure to add a little more salt to the salmon. If you want to make it even more fun, we can add some fresh or dried dill and some lemon juice.
