The process for grilling salmon is very easy. Simply buy fresh quality salmon ( I get mine from Catalina Offshore in San Diego as they are handsdown the best fish market in the county). I only seasoned with herb salts and pepper. Quality fish does not need marinade!
You don’t need to add ANY oil to this TECHEF Grill Pan, however I did add just a tiny bit of olive oil because I like how it tastes and crisps up the skin.
Cook the salmon on high and watch the ‘white line’ on the side of the fish as it cooks up. When the line is about 1/2-3/4″ up, it’s then time to flip it. Cook for another 3 minutes (if that..watch that line!) and then pull the fish.
Make sure to let it ‘rest’ before cutting. The juices inside the fish are still hot and continue to cook the fish.
There is an external drip ring on the outside of the pan to catch any liquid or fat. It’s a rather large channel, so no need to worry about it overflowing.
Once the grill pan cooled, I simply rinsed it off in warm water with a little light liquid soap and wiped down with a towel.
The great part about this pan is that I could use it on my outdoor BBQ as well.
You will Need:
- 4 sliced peeled carrots into 1/2″ chunks
- 1 1/2 cups water
- 1 tablespoon balsamic reduction sauce
- 1 tablespoon diced ginger
- 1/2 tablespoon of agave nectar
Boil carrots until soft in all of the above ingredients. Liquid will have cooked down and be a rich dark sauce around the carrots.
Serve over the hot salmon.
Thank you to TECHEF for the Smokeles Indoor Grill Pan to review. You may find one on Amazon.