Hey there, BBQ aficionados! Today, we’re diving into the world of grilling salmon, a delicious and nutritious option that’s perfect for those looking to mix things up on the grill. We’ll also tackle the age-old question: should you eat the skin? Spoiler alert: the answer is a resounding yes, and I’ll tell you why. Plus, I’m throwing in a killer recipe for Grilled Salmon with Crispy Skin that’ll have you coming back for more, complete with a fancy lemon-dill cream sauce.
Why You Should Eat the Skin
Salmon skin is packed with nutrients. It contains a high concentration of omega-3 fatty acids, which are great for your heart and brain. The skin also helps keep the fish moist during grilling, acting as a protective barrier against the intense heat. Not to mention, when done right, it turns into a crispy, flavorful delight that adds an extra layer of texture to your meal. So, next time you’re grilling salmon, don’t even think about ditching the skin!
Grilled Salmon with Crispy Skin Recipe
Ingredients:
- 4 salmon fillets, skin on
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh dill for garnish
For the Lemon-Dill Cream Sauce:
- 1 cup sour cream
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions:
Prep the Grill: Preheat your grill to medium-high heat. You want it hot enough to sear the salmon but not so hot that it burns the skin. Aim for around 400°F.
Prepare the Salmon: Pat the salmon fillets dry with paper towels. This step is crucial for achieving that crispy skin. Brush both sides with olive oil and season generously with salt and pepper.
Grill the Salmon: Place the salmon fillets on the grill, skin side down. Close the lid and cook for about 12-15 minutes. The skin should be crispy and the flesh should be opaque and flaky all the way through.
Make the Sauce: While the salmon is grilling, combine the sour cream, fresh dill, lemon juice, lemon zest, salt, and pepper in a small bowl. Mix well until smooth and creamy.
Serve: Remove the salmon from the grill and let it rest for a few minutes. Squeeze fresh lemon juice over the top and garnish with dill. Serve the salmon with a generous dollop of the lemon-dill cream sauce on the side. Enjoy with your favorite sides and a cold beer!
Tips for Perfect Grilled Salmon
- Keep it Dry: Patting the salmon dry before grilling is essential for that crispy skin.
- Don’t Flip: Let the skin do its job by not flipping the salmon. This helps keep the fish moist and prevents the skin from sticking to the grill.
- Use a Fish Spatula: A thin, flexible fish spatula makes removing the salmon much easier.
Final Thoughts
Grilling salmon is a fantastic way to enjoy this flavorful fish, and leaving the skin on not only enhances the taste but also packs in additional nutrients. Plus, that crispy skin is downright irresistible. The lemon-dill cream sauce adds a fancy touch that elevates the dish to a whole new level.
So fire up your grill, crack open a Founders All Day IPA, and let’s get cooking! For more tips, tricks, and recipes, stick around here at johnsmeat.com. Happy grilling, folks!
No comments:
Post a Comment