If you want to grill fish, a salmon fillet is especially good. Salmon has a high fat content and firm meat. Compared to other fish species, salmon fillets are quite thick and do not dry so quickly. In addition, it is particularly juicy and very aromatic. Its meat absorbs many nuances of taste and is an excellent accompaniment to Mediterranean or Asian cuisine.
It doesn't always have to be fresh fish. If you want to grill spontaneously because the weather decides to be summery at short notice, you can also take frozen salmon out of the freezer two hours before grilling and put it in a thawing vessel. You can put it on the grill lightly frozen then.
Short cooking times! Fish has a much softer structure than meat, so it doesn't take as long on the grill to land on the plates.
With salmon you have the possibility to grill fillets, steaks or even the whole fish. The process is similar, but the cooking times are different.
You don't know how much to buy for the barbecue, do you? On average, 200 grams of salmon fillet with skin per portion are counted. Of course, the amount depends on the hunger of your guests.
When buying, make sure your fish fillet isn't cut too thin. The flat pieces dry very quickly and are therefore more suitable for cooking or frying.
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