Tuesday, October 11, 2011

Grilled Salmon

Grilled Salmon

Grilled Salmon

Salmon is one of the healthiest fish meats. It is a flaky, tender meat with mild to strong flavors that is packed with Omega-3 fatty acids, which helps lower bad cholesterol.

 

It is also one of the most flavorful, deemed perfect for a variety of recipes. It can be fried, poached, baked, smoked, or grilled. Sometimes, it is even eaten as is, without any cooking effort.

 

Grilling salmon is a choice alternative. Not only is it delicious but also keeps the meat even healthier. There are many ways to enjoy grilled salmon. But first, you have to learn how to grill salmon the proper way. That is your best bet towards getting the best result. To help you with that, here are some grilling tips:

 

How To Grill Salmon

Tip #1: Always brush the grill grate with oil before putting in the salmon. That will help keep the meat from sticking to the grill. Also, you need to brush some oil to your salmon.

 

Tip #2: When you grill, you must keep the skin on. The skin will help keep the salmon from flaking easily. It will also prevent the meat from curling up. You may discard the salmon skin after you are finished grilling.

 

Tip #3: Your grilling time depends on the part and the size of chunk you are cooking. Salmon steaks and fillets cook for about 4 to 6 minutes, turning only once when you are already cooking halfway through. If you are grilling a whole, you will need to allot 20 to 25 minutes of grilling time, turning on one side halfway.

 

Tip #4: Place the salmon on the grill grate skin side up. That is, to get delightful grill marks for the best effect. Remember to turn the meat only once so it does not fall apart.

 

Tip #5: Do not overcook your salmon. It will appear opaque and will flake easily if you do so. Turn the salmon to the other side as soon as the meat changes in color. Take it off the heat when the other side starts to become flaky. Keep in mind that the cooking process continues even after you remove the meat from the grill. So make sure that you remove the salmon off the hot coals as soon as it shows signs of doneness.

 

Tip #6: Season the salmon only before you put it on the grill. That will help draw out the fish meat’s natural juices.

 

Tip #7: Lightly brush the salmon with a basting sauce a few minutes before you take it off the grill. That will help prevent the meat from turning black.

 

For more information, read How to Grill Salmon and How to Grill Salmon.

 

3 Comments »

  1. Thanks for the wonderful recipe for salmon. It’s one of my favorite meals, and grilled is the best.
    Angel

    Comment by Angel — October 11, 2011 @ 8:29 am

  2. great recipe. cant wait to try it

    Comment by Ike — October 11, 2011 @ 11:47 am

  3. Vicky, thanks so much for the interesting tips about grilled salmon! This looks delicious.

    Comment by Georgia @ The Comfort of Cooking — October 11, 2011 @ 12:35 pm

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