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Step 3: Place salmon on the grill. Place your salmon on the grill set to medium heat diagonally—this will make it easier to flip later. If you prefer crispier skin, place the fish skin-side down ...
The firm texture and generous fat content of salmon make it one of the best kinds of fish for the grill. When buying salmon for grilling choose skin-on fillets or steaks, which will hold up best ...
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Add flaky, smoky salmon to your grilling rotation. For premium support please call: 800-290-4726 more ways to reach us
Sliced raw salmon rolled with rice and sometimes nori (seaweed) as makizushi or placed on top of rice as nigiri sushi, served with garnishes. Usually eaten by dipping in soy sauce and wasabi. Kippered salmon Hupa, Karuk, Yurok: Salmon smoked using fruitwood until cooked on the outside but raw on the inside, then canned and pressure cooked.
When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes.
Season the salmon all over with the mixture; set aside. In a broiler-safe 9-by-13-inch baking dish, stir together the onion, tomatoes, 2 tablespoons oil and ¼ teaspoon each salt and pepper.
Place the salmon (skin-side down) in the middle of the foil. ... Carefully transfer the packet of salmon to the oven or grill, and cook for 12-14 minutes or until the salmon is almost completely ...