Posted by Gumbo on October 19, 2006 at 07:51:15:
In Reply to: Re: grilling salmon posted by Jamie on October 12, 2006 at 15:48:45:
This comes from another author on Sat morning TV. The other thing I learned from him is to oil the grate right before putting the fish on or even flipping it. A hot grate isn't enough, but a hot, oiled grate makes all the difference.
Pour some oil in a small bowl and fold/roll up a paper towel that you can grip with your tongs. Dip it in the oil, then wipe the hot grate down leaving a good coating of oil.
Put the fish down skin-side up, and slowly move the fish up and down on the grates a little just to help get the sear when the grill meats flesh.
When you're ready to flip, try sliding the fish up and down again gently. Oil another clean area of the grate and flip the fish onto this area.
As for skin, I like to leave it on and give the eater the choice of eating it or not. The skin is actually very rich in omega 3 fatty acids--so it's very good for you. I also like the carmelization that you can only get when the fleshy side is grilled direct.
Good luck. And pretty amazing that the author of your cookbook is on the forum. Thanks Jamie.