Chef Lucero emphasizes that dry rub is preferable for grilled salmon as it enhances flavor without creating a mess on the grill or risking flare-ups.
When grilling salmon, it's essential to apply your dry rub right before cooking to avoid drying out the fish, especially if salt is involved.
Preheating the grill to a high temperature is crucial; this prevents the salmon from sticking and allows for optimal cooking, particularly skin-side down.
Cooking salmon skin-side down not only yields crispy skin but also acts as a protective layer to keep the fish moist and tender.
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