"I prefer direct heat for timing and flavor," Lucero says. "When using direct heat, you do need to be aware of the potential for the flame to flare up, and that could hit the filet directly - causing carbon or unwanted char to develop on the filet."
"The salmon skin provides a barrier to direct heat, so keep it attached. It also provides fat, which will melt and moisturize the fish."
"For deeper grill marks, cook skin side up first... If you're going for deep grill marks, start with the skin side up for a few minutes on the hottest part of the grill."
"Just remember to scrape and spray - it's crucial to avoid charring the salmon too heavily... then oil them right before adding your food."
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