Salmon - Techniques & Marinades
|Salmon steaks||6 Ounce (720 Gram)|
|Extra virgin olive oil||60 Milliliter (4 Tablespoon)|
|Dijon mustard||2 Teaspoon|
|Mirin||15 Milliliter (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Lemon juice||1⁄2 Tablespoon|
|Ground pepper||30 Milliliter, slivered (2 Tablespoon)|
|Sesame oil||60 Milliliter (4 Tablespoon)|
|Tamari||30 Milliliter (2 Tablespoon)|
|Lime juice||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Scallions||3 , chopped|
Cooking Maine Steelhead Salmon: Before cooking, check for and remove the pin bones, there won't be many.
Cook salmon with the skin on - it will come off filet easily before serving.
Cut the filet into pieces to marinate.
Salmon should be cooked approximately 10 minutes per inch of thickness.
Measure the maximum thickness of your fish.
The higher the cooking temperature, the shorter the cooking time; don't be afraid to check.
Salmon is done when it is light pink throughout and flakes easily with fork.
Avoid overcooking, which dries out the fish.
To Grill: A Griffo Grill is indispensable here.
Place filets skin side down on Griffo Grill over medium-hot fire.
Cover grill if possible and cook without turning.
If you use a marinade and it will cover your fish, rake coals to each side so they are not directly under fish.
To Pan Saute: Cut filet to fit your pan, if necessary.
Warm a small amount of marinade in a skillet.
Add fish skin side down, cover and cook without turning.
To Broil: Place filets skin side down in a broiling pan and drizzle with marinade.
Broil 3-6 inches from heat.
Marinades: Marinades keep fish moist and provide flavor and variety.
When broiling or grilling, lightly coat salmon with Honey Lemon Marinade or Sesame Marinade.
To prepare marinades, combine all ingredients.
Marinate fish from 30 minutes to 3 hours.