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Grilled Salmon Fillets
Salmon Fillets (skin on is fine)
Pat dry the fillets, to decrease moisture. NEVER rinse any fish off with water, it causes mushy fish. Place a sheet of foil on counter, crimping edges to hold in oil. Pour up to a table spoon of oil on foil for each fillet, Drag fillet in oil, then place it skin side down (if skin is on or off) on the foil. Top with a piece of foil, then fold over edges to hold the fish into a pocket. Place on grill outside, cooking medium heat for 7 minutes. Open foil and flake with spoon.
Salmon can be a bit on the under cooked side, as it will continue cooking in the foil as you transfer it to a serving dish or move it into the kitchen.
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