Regular (not extra virgin) olive oil or avocado oil are good candidates. Oil – Since the grill is very hot, it’s important an oil that can stand up to the heat.I use my favorite grilled salmon marinade for this: On the other hand, some people prefer the milder flavor of farm-raised salmon.įor tender, moist, and flaky grilled salmon, I highly recommend marinating it first. Wild caught salmon is lower in calories and saturated fat, and has fewer contaminants and pollutants. wild-caught salmon – I prefer wild-caught, but this is up to you. To test firmness, gently poke the fillet with your finger: the salmon should spring back and you should not see a fingerprint left behind. Check appearance – The best salmon is firm, fresh, and bright pink-orange in color.The skin also helps prevent the salmon from breaking apart and falling through the grates. Get skin-on salmon fillets if you can – This makes the salmon more flavorful, and you can always remove the skin afterward if you prefer not to eat it.Plus, individual fillets will cook more evenly. Grilling a large piece of salmon is difficult, as it’s nearly impossible to flip and you risk it breaking apart. Individual-sized salmon fillets are best for grilling – 5 or 6 ounces is a good size.You can grill any variety of salmon, but here is what I recommend looking for: How To Choose The Best Salmon For Grilling: For measurements, see the recipe card below. This section explains how to choose the best ingredients for cooking salmon on the grill, what each one does in the recipe, and substitution options.
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