Grilled salmon

The process of cooking salmon on the grill begins with the preparation of fish. If you have already bought ready-made butchered pieces, just take them out of the refrigerator. If the fish is bought whole, we start with cleaning the scales. Then we cut off the fins, head and gut the carcass. We wash the fish with water, dry it with a towel, and cut it into fillets, making a deep incision along the ridge. For roasting on the grill, we use only fillets, and later we can use the leftovers for fish soup.

For marinating fish, we use a package - this will facilitate the process and allow you not to wash excess dishes. It is better to use a special package with a zipper, but if there is no such thing, then you can use a regular tight one. In the package we combine sugar (preferably brown, but you can replace it with white), lemon juice, pepper, soy sauce, vegetable oil, water and garlic passed through the press. We taste it and pour a little salt if necessary.

Salmon fillet cut into portions. We mix the marinade in the package well, and send the fish to it. Stir again, trying to rub each piece with spices, close or tie it and send it to the refrigerator for 3 hours. During this time, the spices will soak the fish and it will turn out delicious, tender, fragrant.

30 minutes before the end of the marinating process, we melt the grill. We put the pieces of fish on the grill installed on the prepared grill. We cook the fish for about 8-10 minutes, in the process often turning the pieces to the other side for uniform roasting.

As soon as the pieces of fish become firm and light, we serve them to the table. To do this, remove the pieces from the grill, transfer them to serving plates. Sprinkle with chopped fresh herbs, serve with a side dish of vegetables that can be cooked right there on the grill, as well as with your favorite sauce. As the latter, you can use any suitable for fried fish, but white cream will be especially delicious.

Bon appetit!