How Do I Grill Salmon

1. Salmon is very good for grilling and a very healthy choice for you. There are a few tips to remember when grilling fish.

2. Choose a steak or fillet of salmon that is about an inch or so thick.

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3. You can choose to have the skin on or off. It is easier to season and flavour the fish with the skin off, but for beginners it can be challenging to take the skin off. After grilling, the skin comes off easily and can be flavoured with sauces of your choice.

4. Salmon has its own flavour but even then it is important to flavour the fish. Seasoning the fish with salt and pepper on both sides is important before grilling. Marinades with garlic and herbs can also be used.

5. Make sure to marinade the fish only for 10-15 minutes. The acidic marinades start cooking the flesh of the fish immediately upon addition, and keeping it too long in the marinade makes the flesh too soft.

6. Popular marinades include mayonnaise-based and lemon marinades made with white wine. The flavour can be adjusted according to one’s taste. The same marinade can also be used to glaze the fish while cooking.

7. Heat the grill, spray oil on it and wipe it well to ensure the fish does not stick to the grill.

8. Before placing the fish n the grill make sure you dap it dry with a paper towel to prevent the marinade from burning.

9. Grill the fish till it turns opaque and then turn it on the other side to do the same. Salmon takes about 8-10 minutes to cook on both sides. Keep the temperature between medium to high, and do not let fire directly touch the fish to prevent it from burning.

10. For weight watchers, a healthy way to grill fish is by wrapping the fish in foil along with salt pepper and a little lemon and grilling it for 7-10 minutes. You do not have to use oil for this recipe.

11. Salmon can also be served with pineapple salsa made with chunks of pineapple, jalapeno peppers, a little chopped red onion, sugar, mint, lemon juice and salt to taste. A great sauce that also goes with salmon is made white wine, garlic and cream cheese. This is heated and stirred till a sauce-consistency is reached. Pour it over the fish when it is ready.

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