This methodperfect for salmonworks with fish of all kinds.
Last summer, that started to change.
I moved into a house with a yard and finally (finally!)
Simply Recipes / Nick Evans
had enough space for a grill of my own.
To keep the fish from sticking to the grill as it cooks, she recommends firstcooking it skin-side up.
You let it searfor a minute or so before flipping it skin-side down for the remainder of cooking.
Simply Recipes / Ciara Kehoe
(Helloooo, grill marks!)
Once flipped, the skin helps hold the salmon together and keep it from falling through the grates.
As Elise mentions several times, a clean, well-oiled grill is also key to this process.
Simply Recipes / Nick Evans
Elise gives a few Japanese-inspired marinades in the recipe, and I particularly like the basic teriyaki one.
