Sponsored by Frøya Salmon
6 good tips for success with Salmon on the grill - with Video instruction
Good, simple and healthy dinner made in a few minutes.
Ingredients
- 1 pcs Frøya Midloin
- 1 tbsp neutral oil
- lemon pepper
- salt
Many people are afraid to grill fish and find pans, aluminum foil or other solutions so that the fish does not get stuck. It's completely unnecessary if you follow my great tips! In this recipe I have used salmon from my partner Frøya Salmon.
Step 1
Here are 6 great tips for succeeding in grilling salmon.
1) Use good quality salmon. It is firmer, more evenly cut and better suited for grilling. Sushi-quality salmon can be eaten raw so you can choose how much you want it grilled
2) Apply a little neutral oil and season with the flavors you like. In this recipe I have used salt and lemon pepper.
3) Make sure that the grill grate is brushed clean before grilling.
4) Cut the salmon into portion sizes
5) Lay the spice side down first and let it rest for at least 1 minute before turning it over.
6) Use a spatula and turn the salmon. Finish grilling on the other side to the desired degree of baking.
Step 2
One challenge is that too many people grill fish for too long. If the temperature gets too high, the fish will not be as good. If you use sushi quality salmon, you can eat it raw so a temperature between 30-50 degrees in core temperature is good. I prefer around 45 degrees. Then the salmon is medium fried. This is equivalent to about 2 minutes of grilling on each side. Let the fish rest for 5 minutes and garnish with some fresh herbs.
Step 3
