Red fish on the grill

Today we take salmon for cooking on the grill - a popular fish that will suit both a regular dinner and a family celebration. Fresh fish must first be cleaned and butchered. We clean off the scales, cut off the fins and head, gut the fish and rinse it under running water. We dry it with a paper towel or just leave it on the grill to dry. It's easier, of course, if you buy ready-made fillets or even steaks - this will significantly reduce the cooking time.

At this stage, it is already possible to ignite the grill - just by the end of the fish preparation process, it will burn out and you can start frying.

Remove the fillet from the salmon. To do this, we make a deep incision along the back, along the spine to the central bone. Then we turn over the carcass and cut off the remaining section along the ribs. We do not remove the skin, it will ensure the integrity of the finished piece during cooking and the restaurant appearance of the finished dish. The prepared fillet is cut into portions. You need to do this before cooking: if you cut the already prepared fish, it will fall apart and will not look spectacular.

Salmon is a tender and delicious fish, it does not require prolonged pickling and a large amount of spices. Black ground pepper is enough (but preferably fresh ground). We coat each piece with vegetable oil (it would be good to use olive oil, but you can also use another odorless one). Sprinkle with salt, pepper and rub a little so that the spices penetrate inside. The use of other spices is acceptable, but a large number of them can kill the taste of fish.

Transfer the fillets to a container with a lid and leave for 15-20 minutes. This is enough time for salmon and salmon. If pink salmon is selected for cooking on the grill, we increase the time to 1 hour (to remove its natural bitterness).

The grill has burned out, install a grill grate on it and spread the pieces of red fish skin down. Additional lubrication of the grill is not required - the skin soaked in fat will be enough to prevent the fish from sticking. If possible, it is advisable to cover the fish with a lid - then the roasting will be more uniform.

Fry the fish for about 8 minutes, until the entire surface brightens and becomes firm. Turn it over and bring it to readiness for another 2-3 minutes. Remove the fish from the grill and serve hot with any vegetable side dish and sauce.

Bon appetit!