Our friend, award-winning Chef Dominique Place (who created the Gerard & Dominique brand, now part of the SeaBear family), shares some of his favorite tips for perfectly done salmon from the grill. OK, now for some other simple tips: check out our short video HERE. But we promise: low & slow is the way to go! These are helpful reminders that will lock in the natural juices of the fish and reduce your chances of overcooking, resulting in a beautiful, delicious meal off the grill.įor many people, this is NOT what they think, or what they learned from various recipes. Successfully grilling salmon – or pretty much any seafood, really – starts with this simple, but critical point: SLOW DOWN!Ĭooking seafood “low & slow” is the first secret to making amazing seafood meals, and it is as true on the grill as it is in your oven. Wrap your salmon in aluminum foil and then place in freezer bags, you can then freeze it for 2 – 3 months.Sure, everyone loves a great grilled hamburger, hot dog, or steak but here in the Pacific Northwest, the true taste of summer is wild salmon on the grill. You can also freeze it, which will actually extend it’s shelf life. Make sure to get it into the fridge within 2 hours of cooking. Grilled salmon steaks will last up to 3 days properly stored, in the fridge.
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