| Because of Salmon's fat content; it is the perfect fish | | | | underneath the skin will be drawn into the filet and |
| for grilling, as it will not dry out like other fish. There | | | | keep it moist. |
| are few foods whose inherent flavor is equally | | | | There are various methods for grilling salmon including |
| matched by its inherent nutrition; grilled salmon is one | | | | cedar plank grilling or barbequing in aluminum foil. |
| such food. With very little preparation-a touch of | | | | ASMI's site is full of information about how to |
| lemon, a spoonful of olive oil, a spring of | | | | prepare and cook salmon, including tips about grilling |
| rosemary-grilling salmon brings out the rich textured | | | | salmon with a plank. |
| flavor of the fish, without depleting it of its notorious | | | | To prepare the grill, heat it to medium-hot. Salmon |
| nutritional value. | | | | should be cooked for 10 minutes per inch of |
| A simple marinade can be used before grilling salmon, | | | | thickness. As soon as the salmon is opaque, remove |
| but if using a citrus-based marinade, do not let the | | | | it from the heat, as it will continue to cook. To check |
| salmon sit for more than 15 minutes, as it can make | | | | if the salmon is done, cut through the thickest |
| the flesh mushy. Dill, lemon juice, salt and pepper, are | | | | section and make sure it is opaque throughout. |
| just a few simple household ingredients that you can | | | | If a recipe calls for turning (and some do and some |
| use to season your fish. | | | | do not), turn the salmon only once. To turn cleanly, |
| Salmon filets should be no more than one inch thick. | | | | insert a two-pronged kitchen fork between the bars |
| They can be grilled with or without the skin. Even if | | | | to lift the salmon, then slide a spatula under the |
| you have removed the skin, always start grilling | | | | salmon and turn. |
| salmon with the skin side up. The natural fat | | | | |