My son's birthday is Saturday. I volunteered to grill steaks. His girlfriend doesn't eat red meat, but likes salmon. My daughter and her boyfriend will be there too, heard that there will be salmon, and requested salmon as well.
I'm pretty good with steak, but the only fish I've ever cooked was Gorton's frozen fillets.
Any salmon grilling expert advice would be welcome!
I'll add my vote to skin side down. I always keep skin on my filets for grilling purposes. I season the top side however I feel tickled that day. Cook about 10 minutes on the grill (I like mine a bit on the rare-med. rare side). When it is done, I have two wide stainless spatulas I work between the skin and meat and scoop the whole filet onto a serving platter.
For seasoning I usually whip up a dry spice blend and brush it on with olive oil. Or I like doing a curry aioli. I hate citrus on meat, so I rarely go for the lemon recipes.
I work the spatula between the skin and meat when its about 50% done from the bottom up and flip it directly onto the grill (hence the marks on the meat). I then season the formerly skin covered side and let 'er cook the rest of the way. I've never tried it 100% with skin side down, was worried that that side would get a bit too done. I like things just into the medium range when I do salmon.
Wife bought 2 fillets like that one, the other is in the freezer for a few weeks from now. Might just try it all the way through on the skin side next time!
JW
PS, the salmon above didn't taste like crap!
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