Sprinkle a Filleted Salmon with:
Put it on a hot grill, skin side down.
Grill until the thickest part of the fish flakes when pulled with a fork. Do not overcook. In fact, try to undercook.
Lift fish from grill with two or three spatulas, leaving skin on grill.
* It's not a bad idea to scale the fish, since contact with the flames
can impart a possibly undesirable additional flavor.
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Last Updated on 08/21/05
By Richard Pellessier