Grilling Salmon

Wow, I've never even thought about cooking salmon as anything else than well done. I have nothing against raw salmon, I like stuff such as cured salmon or salmon sushi, but in a fillet? I can't see how the texture could be palatable.

>>8819984
Slightly cooking it still takes away from the slimy texture so medium rare salmon actually has a pleasant texture and more of the flavor of raw salmon, which I personally enjoy but I feel is enhanced by being seared a little

>>8819946
Be careful it doesn't stick to the grill. Get it super hot and oil it first. Depending on how hot the fire is, I would think no more than 3-4 minutes per side.

>>8819995

Yeah. I'm going to oil and flour the skin side. I know if I put the non-skin side down on the grill it will fall apart through the grill, hence putting it on foil when i flip.

>>8820026
flour is put on the outside of a piece of meat when you are wanting to make a sauce after cooking

just needs oil for a grill

>>8820056
flour helps crisp up the skin and makes it tasty to eat

>>8820060
>flour for grill crisp
just need vegetable oil, if you insist on a starch, use rice flour or corn starch

>>8820073
Rice flour is perfect for fish. Really adds a nice, light layer.

Hey guys, I'm at a steakhouse and I need an answer quick: is rare steak worth eating even if there's risk of infection

>>8820026
Good idea. Also I got to thinking about my advice for 3-4 minutes. That's assuming it's 3/4" or so thick. If it's only 1/2" you might want less time. I commend you for not cooking it well done as it's always too dry that way.

>>8820107

Going to use a thermometer to make sure it's medium rare