Flip the salmon and sear the other side for an additional 5 minutes over medium heat. This week I received numerous emails asking about the best way to grill salmon. I felt it just created more work with having to clean it. Your email address will not be published. Grease it well. We aim for somewhere around 400 degrees Fahrenheit. Start with the skin-side down, and let it crisp up. The type or variety of salmon makes a difference in grilling because different varieties contain different oil content levels and are of different thicknesses. Meanwhile I spray the salmon skin side with spray cooking oil. Smoker Grill Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Flip after those 3 minutes with a big spatula. Including a high fat-to-flesh ratio, its perfect for all cooking designs, particularly barbecuing, poaching, sauting, smoking, sluggish roasting and standard gravlaks. It depends on the type of salmon and the thickness of the cut. Cut the butter into little pats and dot the top of the fish. When overcooked, it dries out and becomes tough. Hi Jane, sorry- they are black sesame seeds and chives. Take a large piece of heavy duty aluminum foil and place flat on the counter. Your email address will not be published. Hi, my name is Keegan Lare. . Prepare the salmon. The salt in the fish will keep it from spoiling. So when youre cooking salmon, keep that skin on: It provides a security layer between your fishs flesh and a hot pan or grill. Fish skin has a tendency to stick to cooking surfaces, so it's important to grease your grill well. Switch off one set of burners and put the salmon skin side down on the off side. Prepare the salmon, without moving, skin side up, till golden and crisp, about 4 minutes. Put the plank on the grill and once the bottom of the plank starts to burn on the bottom, it's time to put on the fish. olive oil for brushing If using a dual-contact grill (like I do in the video below), grill 1-inch-thick fillets for a total of about 5 minutes. If using skin-on salmon, pat the skin side dry, brush with. After you've seated your salmon, use a sharp knife to slice off the skin on top of each piece of fish. You can serve it with any side dish you like. Monterey Bay Aquariums Seafood Watch Program, Grilled Salmon Salad with Creamy Cilantro Lime Dressing, Grilled Salmon Salad with Avocado Cucumber Salsa, Mushroom Wellington with Rosemary and Pecans, Butternut Squash Lasagna with Mushrooms and Sage, Blistered Green Beans with Toasted Walnut Vinaigrette. Melted ghee is another tasty option. One of the absolute keys for an amazing grilled salmon is a BBQ rub that is full of flavor, but is not overpowering. Oil the grill surface by saturating a paper towel with oil and using the grill tongs to rub it all over the bars. Yet, it is necessary to be mindful that raw salmon might consist of parasites, bacteria, and other contaminants that can be harmful even in small dosages. First off skin is delicious! Do the same for the skin side, and you should be done. If you are new to smoking or smoking your first salmon, you might be unsure of the best way to smoke your salmon and how long you should smoke the salmon for. Pro-tip: You can put the salmon in the refrigerator for 30 minutes to an hour after seasoning it, to give it time for the oil and seasonings to settle into the fish. Step One: Brush the skin side generously with olive oil, and season generously with salt (See detailed recipe below). Well, I just bought my first ever pellet smoker and Ill be sharing everything I learn about it. Scroll down to the recipe card for detailed instructions. Preheat grill to High Heat (450-500) degrees. olive oil for brushing Salmon - skin on is best for grilling, the fish is easier to handle because it holds together better. Thankfully, salmon is relatively easy to smoke, and you can smoke it with the skin on or off, depending on how you like your salmon. Make a big batch of this and you can use it on Salmon, Chicken, and Pork of all types. Do not fiddle with it. Grilling salmon without skin can take anywhere from a few minutes to an hour, but it's definitely not as hard as you may think. 3 tablespoons miso paste Cooking salmon on the grill is fast and easy. . Another oily fish, mackerel is a rich source of omega-3 fatty acids, vitamin D, magnesium, and phosphorus. Scroll down to the comments below Ive included the recipe ingredients there. You can brush the fish with melted butter instead of olive oil. Regardless of whether the skin is on or off, the temperature should be at a medium to high heat, ranging between 400 and 450 degrees Fahrenheit, depending on the recipe. Establish a direct heat zone and an indirect heat zone. This can be as simple as salt and pepper, or use a favorite spice rub or a use marinade. Next flip and cook flesh side down for 2 minutes. Want them in your inbox? . How Long to Grill Salmon Meredith A general rule of thumb is to grill for 6 to 8 minutes for every inch of fish. Preheat an outdoor grill to medium (about 375 degrees F). This recipe works well for salmon with the skin on and off, so no matter your preference, you can use the recipe to ensure your salmon is delicious. There is no need to flip. Here is Alberta winters are long and would love to enjoy grilled salmon all season. Oil the Griddle - Once the griddle grill has reached 400 degrees F, drizzle the avocado oil or olive oil on the griddle. . Welcome to FEASTING AT HOME where youll find hundreds of delicious, healthy, VEGGIE-powered recipes with tips and tricks from a chefs home kitchen. Salmon in foil should be grilled over medium heat at around 375 to 400 degrees for a perfect taste. It is in this spirit that I created Seared & Smoked. 1 Preheat grill to medium-high heat (400 to 450). So, lets go through the process of cooking your salmon. It is also important to preheat the griddle to medium-high heat before cooking. If you're poaching salmon, then yes, it's okay to go ahead and remove the skin this is your one exception. The recipe calls for you to brine your salmon before smoking it, but you can skip the brine if you dont have the time to use it. Heat your grill to a medium-high heat, 350-400F (176-204C). What is that white stuff that comes out of salmon? Serve immediately with any desired accompaniments, such as fresh vegetables or fruit, honey glazed carrots or potatoes, or an herbal mayonnaise sauce. Heat a grill, a nonstick grill pan, or a nonstick dual-contact grill on medium. Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. One question you may have is; should you keep the skin on the salmon when smoking it, or should you take it off? Leave the salmon to brine for at least 4 hours, but no more than 24 hours for this amount of salmon. (if salmon does not flip easily wait 1-2 minutes before flipping) Remove from grill when internal temperature reaches 130F. You'll start by grilling your salmon skin-side up for about 6-8 minutes. Step 2 Place the salmon in this brine mixture, cover it, and place it in the fridge. the words are all on top of each otherI have tried multiple ways to fix it. Preheat gas or charcoal grill to 450F - 475F. I typically publish a new or updated recipe once a week. Please read our. Herbs and Spices That Pair Well with Grilled Salmon Salmon has a flavor all its own that's intensified on the grill. As the skin sears, it will release itself from the grill. It's also good with a side of microwave asparagus or with this cucumber tomato salad. Be sure to fully preheat the grill to prevent sticking. Place salmon flesh side down, and grill for 7 minutes. Step 8 once your salmon is smoked completely, you can take it out and leave it to rest for five minutes, slice, then serve. Season the salmon thoroughly and oil the cooking grids. Once it starts simmering, place the salmon onto the skillet and cook for 5 minutes without moving it around the pan. This takes about 7-9 minutes total, depending on how thick the salmon is. Removing the salmon skin before cooking (with one exception). Glaze Salmon with half of glaze. It is super easy and can be prepared in 30 minutes from start to finish, which is a bonus. Once smoked, the skin provides a crispy texture that goes well with the soft fish, but some people dont like it. Preheat grill over medium-high heat. Grilling a salmon fillet or steak with the skin on is preferable to grilling skinless cuts because the skin helps hold them together as they cook in high, dry heat. Generously season salmon fillets with salt and pepper. Nothing is excluded; no one is separate. Hi Betsy, we are having some technical difficulties- Here is the recipe in full: 1- 1 1/2 lbs whole salmon filet (or individual pieces) Working on this. Cooking foods thoroughly will eliminate harmful bacteria.. The cut of salmon and whether the skin is on or off. Salmon filet Olive oil, salt and pepper 2 tongs 1 spatula Let's Get Started! 1/4 cup Mirin(or sub 2 tablespoons honeyand 2 tablespoons water) Compact DIY Grill Cart Plans with Tons of Storage. I buy about 8 oz of salmon per person. Holding the end tightly, continue to cut along the length of the fillet (take care not to cut through the skin). Remove from heat and serve immediately. In catering, we always grilled directly on the grill grates, no matter the type of salmon, skin on or off. Preheat your oven to 450 degrees. If you have an extra thick piece of salmon, lower the temp, and after good grill marks appear, feel free to rotate creating crosshatch grill marks. If the skin is on the salmon, grill that side longer. Holding the tail end firmly, utilize a sharp knife to make a cut between the flesh and skin in the opposite instructions from the tail end. However, if you havent smoked salmon before, you will have some questions, including whether you should keep the skin on or take it off. Small portions are are easier to manage on the grill and are easier to serve. Farmed salmon tends to be fattier, but has an inferior flavor to wild. Farmed salmon is lighter and more pink, while wild has a deeper reddish-orange shade. Here above is an example of skin-on salmon topped with a zesty, herby olive oil paste (from this recipe) with smoked applewood. Recipes may contain errors, so please use your common sense when following them. Contents. saltto taste. Also, make sure that the cut of salmon is not much wider than your spatula. Healthy Recipes Blog was founded in 2011 byVered Deleeuw. You can lay the salmon skin right on the greased grill. Close the grill cover after placing the salmon skin-side up. Can you tell me what is in the marinade please, Hi Bob, scroll down to the recipe card below the post. This will allow good air circulation around the salmon, ensuring an even smoke. Place the brown sugar on top and spread evenly over fish. Place the fish fillets on the hot grill, skin side down. Step 3: Season salmon with salt and pepper. Add wood chips if using- see post body. Crimp the edges to seal. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking. The spatula should slip under the salmon smoothly and without sticking - if it does . Step 3: place your salmon. A good rule of thumb is to remove the salmon at 125F-130F at the thickest part, keeping in mind it will keep cooking at bit. Follow this guide below, and you will have somethings special to share with your family and friends. While the grill heats, pat the salmon dry, and set aside to air-dry. The recipe in this article is perfect for salmon with the skin on or off, so you can use it no matter your preference. Place the salmon pieces flesh side down onto your hot GrillGrates. How long should you let a steak sit after cooking? You can also freeze the leftovers, wrapped in foil and sealed in freezer bags, for up to 3 months. To check if your salmon is done, take . Preheat your grill over medium high heat (approximately 400 degrees F). So cook salmon at medium to help keep this at bay. Char your plank (optional). Learn how your comment data is processed. Cook Salmon - Place the foil packet directly on the grill grates.Cover the grill and cook for 14-18 minutes. While your cedar plank soaks, light your grill of choice both charcoal and gas work great here and get it up to temperature. Step Three: Grill salmon with the skin side down. Scrape clean as necessary. . Tasty options include onion powder, paprika, cumin, and a touch of cayenne. ), nothing gets the skin crispier than grilling. Then, use a paper towel to rub the cooking grate with oil. What is the best way to remove skin from salmon? As a general rule, wild salmon tends to have more flavor but is also more lean and therefore less forgiving of overcooking. To remove: Use 2 thin metal spatulas to transfer to a platter. I have a handful of amazing steaks that you can pair with great rubs and marinades that will change they way you, This recipe for Green Chile Pork Carnitas is one of my all time comfort foods, as it brings some heat from the regional New Mexican hatch green chiles and a ton of rich flavor from. 2 Cut the salmon into fillets. Please leave your comments and ratings below, sharing any suggestions or adaptions for other readers. At least I dont. For a gas grill, turn the burners to medium-high and close the cover for about 15 minutes. Recommended and linked products are not guaranteed to be gluten-free. It features real-food recipes with a focus on low-carb and gluten-free ingredients. Salmon and rainbow trout are among my favorite fish. Please verify that a recipe fits your needs before using it. Heat the grill. Well, lets find out! The marinade ingredients are not showing up for me in the recipe card. of chicken breast without the skin has roughly 24 grams of protein. Therefore, you will need to try smoked salmon with the skin on and the skin off to decide your personal preference. Compared with other methods of salmon preparation, including baking, poaching and pan-frying, grilling can seem a bit difficult due to its increased capacity for disaster. Some of you may be wondering which salmon you should buy. A wire rack to place your salmon on when in the smoker. Ensure your grates are cleaned and lightly greased with oil. Thought about the tender loin the leading loin is the most-premium piece of a Norwegian salmon. The lift and 45 degree twist will give you salmon beautiful crosshatch grill marks. https://olgainthekitchen.com/smoked-salmon. Place the salmon, skin side down, directly on the grill and cook with the lid open until the flesh lightens in color, about 5 minutes. thank you. When the grill is fully preheated, clean the grill grates before moving on to the next step. Albumin is a protein that exists in the fish in liquid kind when its raw, but coagulates and ends up being semi-solid when you subject the salmon to heat, whether that remains in the oven, on the stove, or on the grill. In small bowl, mix together melted butter, garlic, chives, salt, and pepper. A 3 oz. Otherwise, if you're baking, roasting, broiling, pan-searing, or grilling, that tough, fatty skin is one of the best tools against overcooking. This article will cover what you should know about smoking your salmon perfectly, whether its with the skin on or off. Place salmon fillets directly on clean grill grates skin side down. Chemicals called polychlorinated biphenyls (PCBs) can be absorbed by salmon throughout their life through their skin and in other fish that they eat. Cut into 3-4 ounce pieces. Preheat the grill to medium-high heat, with the lid closed. Cover for 5 minutes and check. Tongs can damage the delicate fish. Lightly oil each piece and season with your favorite seasoning. Any good monger or butcher will do this for you. To ensure the skin comes out crispy, place the fillets on the grill skin side down and allow them to cook, undisturbed, for the full five minutes. The idea is to keep this in the flesh. Pin bones are not fun to pick through. Keywords: grilled salmon, how to grill salmon, grilled miso salmon, grilled salmon fillet, Your feedback is valuable- it helps us fine-tune the recipes and ultimately make them more successful. Cheers Keegan, There is nothing wrong with Salt & Pepper for your steak seasoning when done correctly. Season the salmon with the salt and a couple of grinds of pepper. Then, preheat your grill to 375-400F. That is, as long as you don't overcook it. This website generates income via ads and uses cookies. Turn the grill down to medium low and cook for another 3-10 minutes until the internal temperature in the middle is 125F. Set aside. [1] Try to pull the bones out at the angle they are pointing. Many people love salmon, especially smoked salmon, as the smoky flavors bring out the freshness and delicate flavors of the fish. Up to you. Get it 600F, and go flesh side down until you get grill marks (3-4 minutes.) Start with the flesh side down, and cook for 2 or 3 minutes per 1/2 inch (about a thumb's width) of thickness. They're only visible to you. Pat salmon dry with a paper towel. Spread mixture evenly over salmon fillet. Hi Im Susan and I have always been intimidated by grilling out because most tutorials online are geared for men. 6 Steak Rubs and Marinades that Will Change your Life. Carefully place the whole salmon over the grill. Prep the salmon by lightly brushing it with olive oil and season it evenly with salt and pepper. 2. Salmon bacon One of the simplest ways to prepare salmon skin is to make "salmon. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen. When cooking salmon on the grill, leaving the skin on can protect the meat underneath from burning. I also like to serve it with grilled broccolini or with grilled okra, grilling both the main dish and the sides at the same time. Second, when you grill the flesh side down, make sure the thick part of the fish is facing toward you. The white stuff on salmon is called albumin. , Mackerel. You start by heating up your grill on medium and greasing it. [Best & Safest Temperatures]. Avoid moving the piece of salmon as it cooks. As per experts, any temperature in between 400 and 500 Fahrenheit is ideal for salmon grilling. Cover (you can loosely cover with foil if you dont have a lid) and grill until the outside is crispy and the inside is fully cooked, about 5 minutes per side. optional: 1/8 teaspoon liquid smoke (if you like smoky flavor) or use wood chips. Nevertheless, fish are known to be contaminated by pollutants in our air and water. Hi Kim- sorry! Reheat them very gently, covered, in the microwave on 50% power. Place foil-wrapped salmon on grill grates. I make it often - at least every other week. This website is for informational purposes only, we are not nutritionists. Place the salmon skin side down on the grate and let it cook for five minutes, or until grill marks are visible. Season Salmon - Stir together the garlic salt and pepper and season both sides of the salmon filets with this seasoning mixture. How to grill cedar plank salmon. The 8 healthiest fish that Zumpano recommends: The very best Frozen Fish You Can Buy at Trader Joes: Wild Alaskan Sockeye Salmon Fillets. Hi Bob- Ok I see the problem. I like to take my salmon off the grill when it reaches 125-130F in the middle. Step 2 - Place the salmon in this brine mixture, cover it, and place it in the fridge. You can use an outdoor grill, an indoor grill (including a dual-contact grill such as the one I use in the video below), or a grill pan. ; If using skin-on salmon, pat the skin side dry, brush with olive oil and season with salt.Place on a piece of a parchment-lined sheet pan, skin down. Salmon can also be flavored with various spices and sauces that bring out the fishs flavor perfectly; this makes smoked salmon a versatile dish that everyone will enjoy around the table. Bake for 8 minutes (skin side down). Salmon Marinade: Frequent question: Is it better to cook steak frozen or thawed? TIP: Cook skin side down until salmon is 80% done. Salmon is very versatile. Salmon skin is generally safe for individuals to consume. 1 1/2 tablespoons olive oil Soak the plank in hot water for at least 15 minutes, remove it from the water, place your salmon on the wood, set it on the grill or in the oven, close the lid or door and cook until done. Heres a simple guide to help you grill salmon, depending on the type, cut, marinade or seasonings. To grill salmon perfectly, remove it from the grill when cooked to medium (125F) while there is still some translucency in the middle. Luckily, I have a perfect rub that will give you a balanced sweet and salty bite, with a little heat on the end. Step one: Brush with olive oil and season. You can keep the leftovers in the fridge, in an airtight container, for up to 3 days. Place the salmon packets on a baking sheet. Some people argue that the skin helps hold the salmon together and adds a lovely crispy texture to the soft smoked fish that can elevate the enjoyment of eating it. working on this. Perfectly grilled salmon is moist, flavorful, and succulent. 3 When the grill is hot enough, oil the grates. Skin side down It is really important when grilling salmon to put the skin side down (flesh side up) on the preheated grates. Your email address will not be published. Super detailed DIY Grill Table Plans to give you tons of storage and organization for your backyard grill area. Want these recipes in your inbox? Use a fish spatula instead of tongs for handling the salmon on the grill. Lori, Hi Lori- I am using an outdoor grill. If you clear your browser's cache, they'll be lost. I also love to see my friends and family try something tasty and new. Farmed fish will likewise a lot more fatty marbling in its flesh those wavy white lines since they arent fighting against upstream currents like wild ones. Then, flip the fish over and cook for an additional three to four minutes. Grilled Salmon is very simple, quick and easy and can be done in several different ways. Go slow and you are finished for sure. Cook, covered, for 15-16 minutes, or until salmon is cooked through (135F). We cover the major dos and don'ts, from the grocery store all the way to the dinner table.Check out . It is a natural protein that squeezes out of the flesh when salmon is cooked too hot, too fast. Feel free to add grillable veggies. Grill over medium heat. 4. Heat olive oil in a non-stick skillet over medium-high heat. If you like spice, a teaspoon of sambal or sriracha is tasty here too. They're very good as an added protein in this arugula salad. , Your email address will not be published. Gently flip salmon to grill flesh side down, grill for 1 to 2 minutes. Its in there. Allow to grill for 3-5 minutes before giving the salmon a lift and twist. Grill over a WELL greased grill over medium heat, covered, until the internal temp at the thickest part is 125-130F. The Best Cheap Steaks for Your GrillStop Wasting your Money! This should take about five minutes per side. Grill the salmon for 6-8 minutes on each side. 1 teaspoon Diamond Crystal kosher salt (or teaspoon of fine salt) teaspoon black pepper teaspoon garlic powder INSTRUCTIONS Heat a grill, a nonstick grill pan, or a nonstick dual-contact grill on medium. PNW Chef & Saveur Blog Awards Finalist! Then place your Salmon flesh side down for 3 minutes. Atlantic salmon is generally farmed, while Pacific salmon species are mainly wild-caught. Turn the fish and grill for 6 minutes more up until the fish is nontransparent. And crispy salmon skin is wonderful - as you probably know, many Japanese restaurants serve salmon skin sushi rolls which are considered a delicacy. Smoked salmon can be served at almost all family gatherings or as a Friday night dinner. I love to create delicious grilled and smoked food, bursting with bold flavors. Place Salmon directly on grill - Cover the grill again and cook for 3-5 minutes until the top of the color is a darker pink color.Make sure that the salmon has a safe internal . For rare-in-the-center salmon, cook about 2 minutes per side. Home / By Ingredient / Fish Recipes / Perfect Grilled Salmon, By Sylvia Fountaine | Feasting at Home August 18, 2022. But on occasion, to get those grill marks in winter, Ill use a cast iron grill pan on my stove. Preheat a grill to medium-high heat (375 to 450 degrees). In fact, the process is actually pretty easy and straightforward - just . An easy test is to press down with a fork, it should flake easily with a translucent center. Marinate for 20-60 minutes. Perfect Grilled Salmon: An easy guide with a recipe for Grilled Miso Salmon- a simple, easy delicious recipe made with whole salmon fillet. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Up to you. Then, use a brush to brush olive oil onto all sides of each salmon fillet. A healthy, seasonal, whole foods recipe blog to nurture body, mind and spirit. For whole salmon, heat up the grill on high first, then grill the same distance away from the heat about 12-15 minutes per side, per pound. Pat dry with a clean paper towel. Pre-heat the grill to at least 400F. Rinse and dry your fish, as you want a nice clean piece of fish to absorb our BBQ Spice Rub, Season the skin side lightly with BBQ Rub and the flesh side liberally. Grilling perfect salmon is easy with these simple steps. Here are the ingredients and equipment you will need to follow this smoked salmon recipe: When you are sure you have all the ingredients and equipment mentioned above, you can begin preparing your salmon for smoking. Stir together the vinegar, remaining 1 tablespoon olive oil, mustard, and paprika. Step 1: Prepare the Salmon Place the salmon fillet on a plate or in a small casserole dish. So join me on my journey to become a master griller! So, if your salmon fillet is one-inch thick, you should grill it for 3 to 4 minutes per side. Next, brush the salmon fillets with olive oil on all sides and sprinkle them with the seasonings. Heat the oil in a 12-inch nonstick frying pan over medium-high heat until hot and glittering. ~Dorothy Hunt. Lay the salmon on a cutting board skin-down. Smoke your salmon for another hour, then baste again, and raise the smokers temperature to 175F. Leave the salmon to brine for at least 4 hours, but no more than 24 hours for this amount of salmon. Whisk the marinade ingredients until smooth in a small bowl. You can also cut a little slit into the thickest part of the fish and look for doneness aesthetically. Salmon is one of the most loved fish in the culinary world. Required fields are marked *. The answer to this is pretty simple and depends on your preference. Not long! Sage is also very good, but it will char on the grill. Once the grill is hot, clean the grates with a stainless steel grill brush to get a fresh cooking surface. Using a basting brush, brush on oil so the meat is lightly covered (if the skin is on it doesn't need to be oiled). Season skinless filets with salt and pepper on both sides. 1 1/2 to 3 pounds skin-on salmon fillets (about 5 to 8 ounces per person) Extra virgin olive oil Basic marinade: 3/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 4 cloves garlic, minced Basic teriyaki marinade: 1 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 1-inch knob fresh ginger root, grated However, most people suggest that you brine or cure your salmon before smoking it as it will increase the fishs flavor and shelf life once smoked, but this is entirely up to you. And out of all my salmon recipes, this is easily one of my favorites. Once the grill is to temperature, oil the grates where you will be placing the salmon. 3. I updated the recipe to reflect. Brush liberally over the salmon, saving the rest for basting while grilling. If you havent smoked before or havent smoked salmon before, you might have a few questions. Just consume raw salmon thats been stored and prepared effectively. Next, preheat your smoker to 150F and place your salmon into the smoker. 1 1/2 tablespoons toasted sesame oil to earn advertising fees by advertising and linking to Amazon.com. Subscribe! Using a high-heat setting will not damage the fish, but it may taste too dry. Use a cast iron skillet or griddle, if you must- and use the wood chips, otherwise, you might as well just pan-sear. In your pictures it looks as though you are using an indoor grill. Leave me a comment if you try it and hit me up with questions if you have any. Remove any pin bones. Thank you. Serve with either skin on and let people choose whether to eat just the flesh or the skin as well (I do this), or peel the skin off before serving.
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