Grilled salmon fillet is not only great barbecue, but it is also very good for health. For a fish, salmon is high in fat which makes them ideal for grilling. Most of the fish will fall apart or dry out quickly on the grill.
Directions:
1. If you buy your salmon fillets, after that is still a deep rich reddish color. Fresh salmon should nearly odorless and does not feel slimy.
2. Some people prefer to remove skin and fat from the darkThread.
3. Preheat the grill to medium high and clean, with a good brush. You can a little oil on the racks for a grid to help you stick to the salmon.
4. Place the salmon on the grill to ensure the flame touch the salmon.
5. Move the salmon until it is ready to put into operation. Salmon is tender and begins to break if you move too many times on the grid. The salmon will be ready to turn when the edges of opaque pink changed. The top of the salmonis still pink / raw. Pull the edges of the salmon until you can take without some salmon are divided in half. The first page should Grill about 3-5 minutes, maybe less, depending on how hot the grill.
6. Salmon is difficult to assess how well the interior, it is done without or with a thermometer. If you must choose, cut the insides are not transparent but opaque or slightly off-white/grayish.
7. Remove from grill and serve asas soon as possible.
Safe temperature: 125 degrees
Suggestions:
* Salmon is very good with a marinade. Remember to not only enjoy in the marinade for about 30 minutes. Others may damage the meat.
* The salmon was very dry when cooked too long. Remember when the grilled salmon removed, continue to cook.
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