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Salmon: Cooking it right

Do you grill it skin on or skin off?

What’s the best way to keep it from sticking on the the grill?

How do you know when it’s done?

Very often, people place salmon on a piece of foil set on the grill and cooking it that way. One of the best ways to grill is using citrus slices (lemon, lime or orange) and place them directly on the grill. Place pieces of salmon on topĀ  of the slices and grill according to the recipe. Simple.

Citrus and salmon are a natural pair. Use lemons, which turn slightly sweet once caramelised and charred. You can squeeze those sweet and smoky juices over the salmon over the salmon or eat them, rind and all. Because of the natural oils in the peel, the lemon slices won’t stick to the grill grates.

This method also adds another layer of flavour to the salmon – with herb sprigs placed on top the lemon slices before the fillets are added. This step is optional, but if you do use herbs, be sure they are covered completely by the salmon and not near direct heat. Otherwise, the sprigs will burn or turn black.

Rule of cooking fish – 10 minutes per inch of thickness. With salmon, cook it to about 130C in the thickest part of the centre. Once it reaches that temperature remove it from the heat source (oven, grill or skillet) and let it rest five minutes covered with foil.

The thick white gel-like substance on salmon is called albumin. This substance is a protein that is pushed out of muscle fibres as the fish cooks. Some sources say it’s a sign that the fish is overcooked, but it can also happen to salmon that is cooked just right.

– Detroit Free Press / The Star

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