| Grilling Salmon | | | | Fish meat is really soft and the acidic ingredients in a |
| Salmon is one of the best types of fish to do on the | | | | marinate will eat away at the flesh. |
| grill as it is so versatile. It has a high fat content which | | | | Grilling Salmon |
| can stand up to the high heat of the grill. | | | | Pre-heat grill to a medium heat and grease the grill grid |
| | | | well with olive oil. Salmon tends to stick to the grill very |
| Preparation - Salmon | | | | easily. |
| The fresher the salmon is the better it is for the grill. | | | | Avoid flare ups at all costs, an open flame will burn fish. |
| Your salmon fillets need to be at least an inch thick as | | | | Grilling time eight to ten minutes, keep turning the |
| anything thinner will flake while grilling. | | | | salmon regularly. |
| When seasoning salmon do not over do it use basic | | | | An alternative is to wrap the salmon in high duty |
| ingredients. Salt, ground pepper, and a bit of lemon | | | | aluminum foil which prevents the salmon from burning. |
| juice. Do not over marinate salmon let it have its own | | | | Lightly grease rectangle shaped pieces of foil and |
| flavour. Don't leave it in marinate for too long before | | | | place salmon in the foil bringing the ends up to enclose |
| you grill, no longer than ten minutes. | | | | it. |