Salmon Grilling Recipe
dry minced garlic
spray canola oil
Make a tin foil tray and oil it. Cut the salmon into pieces about 2 inches wide, especially the thicker part of the fish. This will ensure the fish cooks through evenly and smoothly. Keep the skin on if possible, and that's the side you want to leave down. That helps ensure that the fish doesn't stick to the foil.
Sprinkle the garlic, salt, and pepper over the fish pieces and press them thoroughly to get the flavors into the meat. Cook over medium to high heat for 8-10 minutes, rotating occasionally, and periodically sprinkling with water or white wine to keep it moist.
Your aim is to get the meat of the fish up to 145F during its cooking process.
Remove the skin before serving.
If you prefer using a cedar plank, you first soak the cedar plank in water for a while so it gets thoroughly wet. Then you put the salmon onto the cedar plank rather than in the aluminum foil. This both gives it a slight hint of flavor, and also the wet wood heating up steams the fish and keeps it moist.
Salmon is a great fish for a variety of reasons. It's high in omega-3 oils and in Vitamin D. Find ways to include salmon - and other similar fish - in your weekly menu.
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