Pink salmon on the grill

If the fish, and we need salmon fillet, is frozen, it needs to be transferred in advance from the freezer to the bottom shelf of the refrigerator and allowed to completely defrost on its own. So, let's assume that the fish is currently thawed, washed and dried with paper towels from excess moisture. We begin to cook this delicious fish - fragrant, juicy, practically without bones, which distinguishes it from many other types of fish.

First of all, we prepare a grill or barbecue. It depends on what is decided to use for cooking pink salmon. Anything will do! Pink salmon on the grill can be cooked both in a city apartment and in nature. And it will always be delicious and appetizing. Medium-high grill temperature is suitable for cooking any fish. If it is cooked over coals, then there is a simple test for the desired temperature: if the palm is tolerable to keep at a height of 15 cm from the coals for 5 seconds, then the fish can be fried.

We transfer the prepared fillet to a deep container of suitable size and sprinkle with sea salt and freshly ground black pepper. Yes, pepper needs to be ground right now so that its aroma makes the pink salmon even more appetizing. Pour olive oil.Rub salt, pepper and oil into the fish fillet directly with your hands. We do it carefully. Oil is not needed too much, otherwise it may burn on the grill. Literally a teaspoon will be enough, or even less.

We spread the fish fillet on the grill, greased with oil, so that the fish does not stick, and cook for 5 minutes. After turning over and cooking the pink salmon for another 3-4 minutes. The total time should not exceed 10 minutes, otherwise the fish will be overcooked and will be dry. In general, fish is considered cooked if there is only a slight hint of transparency when cutting inside. This is especially true for red fish.

Remove the pink salmon from the grill on a plate, add lime (or lemon) circles, or you can just pour citrus juice over the fish. Served with herbs or fresh vegetables

Bon appetit!