What is grilled salmon?

Grilled salmon is salmon that has been cooked over coal or gas flame and is one of the oldest known fish. Although salmon has a strong and clear taste, many grilled salmon recipes use a short marinade in advance to help highlight the taste of fish. Cooking and styles vary depending on the cut, using the whole fish including a completely different method. One of the challenges that many chefs face when trying to make grilled salmon is the fine nature of fish that can easily burn and stick to the grill or fall into and fall on coal. The completed grilled salmon is often served with lemon slices or sauce such as Aioli. This not only helps to create a unique taste, but helps to develop the bark on fish when it cooks and sugars in marinade caramelision. One of the differences between vain difference from marinating other massages is that salmon cannot be left in the marinade for a long time. The meat of fish begins to cook chemically, the longer it sits in an acidic liquid, which can cause the final grilled fish to be hard.

In most cases, salmon is grilled at a medium -high temperature for a few minutes on each side. This helps keep the inside of the fish and at the same time brown the surface. The skin is often left to ensure a certain structure that maintains the shape of the cut. The whole grilled salmon does not cook in this way, but instead is slowly baked over low heat to allow the whole thick fish to cook thoroughly. Salmon is a type of fish that benefits from the grill just before the cooking is completed, allowing residual heat to complete the process.

One of the main problems with grill salmon, as it cooks, the fish becomes lighter and more scaly than when it is raw. If part of the salmon is held on the grill, it can be pulled away and start to break the meat and let it burn or fall directly into the grill. Several cooking methods are used to combat this problem and provide unique results, including cooking salmon on the boardMade of cedar, which gives a smoke taste when cooking.