Please try to ignore the top left corner of the salmon in the photo below. You know full well I went to eat the salmon before I finished taking all the photos I needed. Or try one of these big-batch sides that keep great for days and days (and take some of the leftovers to work!):īacon Potato Salad with a creamy mayo dressingĬoleslaw – or try this no mayo Cabbage Salad (I make this a LOT!)īroccoli Salad with Lighter Creamy DressingĪ big juicy Greek Salad – or try this Greek Lemon Orzo Salad (Risoni) If I’m cooking something non-Asian on the BBQ, it’s pretty much inevitable that grilled corn makes an appearance too.Īdd a garden salad tossed with French Vinaigrette, Italian Dressing or a cooling German Cucumber Salad, plus some crusty bread rolls for a perfect warm weather BBQ dinner. Plenty of subs available, I’ve listed them in the recipe card. It does not make the Salmon taste Asiany! Because it’s salty, it acts as the brine, injecting flavour and juiciness into the salmon flesh. It adds a savoury-sweet-garlic flavour to the salmon and makes it beautifully caramelised. I cannot endorse cooking salmon beyond medium!Īnd here’s what goes in the Salmon Marinade. The internal temperature of the salmon is 50C/120☏ (medium-rare), or 55C / 130F (for medium). The side of the salmon changes colour from translucent to opaque or But for ordinary folk like myself you don’t want to risk the salmon, follow these for grilled salmon success every. If you’re a pro griller, you might feel confident enough to skip some of these. □Key tip!□ It will initially stick to the grills, then it will release once cooked (and don’t forget, we have extra insurance from oiling the flesh!) Plus, it’s a general rule to cook the presentation side first.ĭo not move the salmon once you put it on the grill. The skin side is hardier and can take longer cooking if needed. Put the flesh side down first – because you just oiled it, and it’s the more fragile side so it’s just safer to cook that side perfectly first. You can always cook for longer – but can’t undo a burnt mess! □Key tip!□ It is safer to cook on a lower rather than higher temperature. Grill salmon on medium – or even medium low, if you know your BBQ is very strong. □Key tip!□īrush grills generously with oil before heating BBQ (Skin side doesn’t matter as much because it’s not as fragile). This tip is especially relevant when you have sugar in the marinade.ĭrizzle with oil just before cooking. Serve the salmon with the skin peeled off, or serve as is and let people decide for themselves!ĭrain excess marinade off the flesh side – set it aside for 10 minutes or so to really make the marinade drip off. The skin holds the salmon together much better when handling on the grill. So here are my tips for perfect grilled salmon. (PS I totally manufactured the flare up you see below. You’ll love how the Salmon Marinade is also used to baste the salmon AND as a sauce for serving! ✅ has extra insurance from a marinade just in case you cook it a bit over □ ✅ cooked to juicy perfection on the inside ✅ caramelised but not burnt on the outside With THIS grilled salmon recipe, your salmon will be: Or of the sugar in marinades causing it to burn into a black bitter mess.ĭitch the fear! Cooking salmon on the BBQ is easy when you know a couple of simple tips that make all the difference. Fear of it sticking to the grill, of flaking into bits when handling it. I feel like a lot of people are intimidated at the thought of cooking salmon on the BBQ. Plus, my very simple tips for cooking salmon on the BBQ – no more burnt salmon, and how to stop salmon from sticking to the grill! Make your next Grilled Salmon AMAZING with a simple yet incredible Salmon Marinade that will infuse it with extra flavour! Bonus: it does double duty for basting and as the sauce for serving.
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