Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, grilled salmon filet. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Grilled Salmon Filet is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Grilled Salmon Filet is something that I have loved my entire life. They’re nice and they look wonderful.
The best way to keep the salmon from sticking is to start with a clean, preheated grill. A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Season salmon with salt and pepper.
To begin with this recipe, we have to prepare a few ingredients. You can cook grilled salmon filet using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Grilled Salmon Filet:
- Make ready 8 slices salmon
- Prepare 2 large Onions sliced
- Make ready 8 cloves garlic cut lenghtwise
- Get 4 tsp lemon juice
- Take 4 tbsp Olive oil
- Prepare 1 stick cinnamon
- Get 8 Bay leaves
- Take Salt and pepper
Open the grill lid and place the salmon, skin-side down, on the hot zone. Most of the cooking will take place on the skin side. Top with lemon slices as directed. Grilled Salmon in Foil with Soy Sauce.
Steps to make Grilled Salmon Filet:
- Put Salmon filets in a large bowl.
- Add all remaining ingredients over Salmon.
- Let stand in the fridge for 3 hours
- Grill in large pan on high heat 2 slices at a time for 4 min each side
- Enjoy
Yes, you put the salmon directly on the grill grates. I like to brush the grates (or the grill pan) with oil just before placing the fish onto the grill, which helps prevent sticking. The skin also helps hold the fish together and prevents sticking on the grill. The only ingredients needed are: A nice filet of salmon, king, chinook, coho, or sockeye IMPORTANT Choose a salmon fillet with the skin ON. Place the salmon, skin-side-down, on the hot grill and cover.
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