Tips from Chef Tim:
- The top loin of the salmon has less fat, which makes it ideal for this recipe.
- Make sure to pat the skin very dry or else you won’t be able to get a good sear.
- In order to get the skin crispy all the way around be sure to put enough oil in the pan so that when you put the fish in, the oil comes up the sides of the fish a little bit.
- Fish is very delicate so having the right tool for the right job makes a difference. A Grilling Precision Turner is flexible enough to get right under the fish without it flaking apart.
Grilled Salmon Recipe
Looking to prepare salmon other ways? Learn how to perfectly poach salmon every time.
Brined Grilled Salmon Recipe
Courtesy OXO Chef in Residence Tim Hollingsworth