![]() Usually one-half to one-inch thick steak cuts are available, either with skin or scaled with skin removed. Steak: A steak is a thick cross-section cut around the fish and across the spine. This cut usually has the skin and bones removed, but they may still have some tiny bones. In addition to a wide variety of salmon available, there are many different options when it comes to cuts of this versatile fish.įillet: A fillet is the meaty part of the fish taken from the side of the salmon. Although they can be found fresh and frozen, they're typically processed and sold in cans or pouches.Ītlantic: All commercially available Atlantic salmon is farmed and tends to be more mild in flavor, but often larger in size due to their specialized diet. They're mild in flavor and low in fat and size, weighing between two and six pounds. Pink/Humpback: This salmon goes by pink or humpback because they have light-colored pink flesh and a distinctive hump on their back. With a medium fat-content and a more subtle flavor, coho is similar to king salmon, but has a more delicate texture. They're smaller and leaner than kings with a richer or fishier flavor.Ĭoho/Silver: Coho or silver salmon get their name for their bright silver skin. Sockeye/Red: Sockeye or red salmon is known for its red-orange flesh. King salmon have been recorded at up to five feet in size and over 100 pounds in weight. King/Chinook: Loaded with omega-3s, king salmon (also known as Chinook) are rich bodied, high in fat and large in size. A squeeze of fresh lemon juice is so good with the smoky-sweet seasoning rub.While many people won’t grill anything but the king of salmon, other varieties such as sockeye, coho, pink and Atlantic salmon are also delicious on the grill. Serve the grilled salmon with lemon wedges.The cook time will depend on the size and thickness of the salmon fillets.You want the heat to accumulate so that the fish cooks through most of the way when it’s skin side down. Grill salmon with the grill lid closed (on an outdoor grill) or with the lid on if using a grill pan.If there is a fatty end on the fish, trim it off or it will cause flare ups on the grill, which can then burn the salmon.Taking the chill off of the salmon also promotes more even cooking. The salmon will marinate in the seasonings, becoming more flavorful. Let the salmon rest at room temperature for 15-20 minutes after rubbing on the seasonings, before cooking.If the fish separates easily along the lines, it is cooked. Press a fork into the lines that run across the salmon. ![]() If you don’t have an instant read thermometer, you can tell that your salmon is done when it flakes easily with a fork. However, some prefer to take it off the grill when it reaches 130-135° F for a moister, less firm piece of salmon. According to the USDA, salmon is done when the internal temperature at the thickest part is 145° F. The best way to tell if salmon is done is to use an instant read thermometer to measure the salmon temperature. Then flip it over to get grill marks on other side, and cook for only a few minutes, until the salmon is cooked through. Cook the fish most of way through with the skin side down. Grill salmon with the skin on, and cook skin side down first.Adding the salmon to a hot grill will help to sear the fish and prevent sticking. Preheat the grill before putting the salmon on.Rubbing the fish fillets with olive oil both helps the seasoning to stick to the fish, and keeps the salmon from sticking to the grill. If there are bits of food stuck to the grill grates from a prior grilling session, they can cause the salmon to stick. Always grill salmon on clean grill grates.(Or, ask them to cut it for you when you buy fish at the seafood counter.) Use a sharp knife to cut the salmon and then kitchen scissors if needed to finish cutting through skin. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |