Now that you have your Secret Island goodies, it’s time to grab your apron and get grilling!
Grilled salmon is one of the easiest and quickest—not to mention delicious—ways to prepare your flash-frozen products. Follow our five easy steps to whip up a simple and nutritious meal in a snap!
- Prep and Reheat
Gas and charcoal grills are both great options for grilling salmon. While gas grills are convenient and easy to operate, charcoal grills will provide an extra smoky note to your seafood. Once you decide on your cooking surface, turn the grill to medium-high heat (roughly 450°F to 475°F). You should be able to hold your hand 1 inch above the grate for 4 seconds before pulling away.
- Fill with Flavor
While your grill is warming up, start seasoning your salmon! Rinse each piece individually and pat with a paper towel until completely dry. Now get a little spicy! Lightly rub olive oil on both sides of the salmon and sprinkle with kosher salt and pepper
If you want a little extra taste, add parsley, onion, and basil to your marinade.
- Master the G(r)ill
Place your Atlantic salmon skin-side down on the grill, and cover for 4 to 6 minutes per ½ inch fillet thickness. When time’s up, grab your spatula (tongs could ruin your fish) and gently flip the fillet. Cook for an additional 3 minutes until your salmon releases easily from the grill.
- Find the Perfect Temp
Before your salmon is ready for plating, it should reach an internal temperature of 140°F. Use an instant-read thermometer for accuracy, and insert it horizontally into your fish. If you find your salmon needs additional time on the grill—not to worry, it happens frequently–place the salmon skin-side down for 1 minute at a time. You’ll reach the sweet spot when your salmon easily pulls apart.
- Season and Serve
Alright, chef, time to pat yourself on the back—you did it! Now that you have masterfully grilled the star of the show, time to focus on your supporting roles. Try pairing your Atlantic salmon with lemon wedges, rice, grilled carrots, and a spicy margarita! Your tastebuds will thank you for uncovering this secret.
Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness.
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