Salmon can be tricky to cook due to its moist and delicate nature, leading to proteins fusing to the cooking surface. To prevent sticking, create a protective layer between the fish and the grates.
Browning is a visual clue for salmon being ready to move, but pushing with a spatula can cause it to break into hard-to-salvage flakes. These issues can make the salmon chalky and dry.
Two techniques mentioned help in preventing salmon from sticking to grill grates, ensuring easy release, flaky texture, smoky aroma, and crispy skin: temperature control and creating a barrier between the fish and the grill.
[
Collection
]
[
|
...
]