By Ali Slagle, The New York Times Salmon likes to glom onto grill grates, and scraping the fish off can fracture it into flakes that fall into the fire. The experience is much like trying to get a piece of gum out of your hair. It’s sticky. You’ll lose some strands while prying it out. But with these two savvy and simple techniques, you’ll be treated to fillets that release easily, flake under your fork, smell of smoke and possibly even have crispy skin. Salmon can be tricky to cook for the same reason that it’s wonderful to eat: It’s moist and delicate, more so than steak or chicken.
The Key To Great Grilled Salmon? Do Less.
The New York Times News Service Syndicate, Denver Post
Mon, 08/12/2024 - 5:33pm
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