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http://cavetools.com/youtubewbpromo When cooking salmon fillets, remember to check that they have been scaled and pin-boned before starting a recipe. There is no need to remove the skin as this helps to hold the flesh together while cooking. Salmon fillets can be cooked using a range of different methods, with the most common being pan-frying or roasting in the oven (en-papillote or drizzled in olive oil) at about 180˚C/gas mark 4. Fillets take no more than 5-10 minutes to cook, depending on the thickness. Once cooked salmon feels springy and the flesh should be flaky. Remove the skin before serving, if you’d prefer.
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Combine first 6 ingredients in a large zip-top plastic bag. Add salmon to bag; seal and marinate in the refrigerator 30 minutes. Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray. Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil.
Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside. In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours. Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature. Light broiler and line baking sheet or broiler pan with aluminum foil. Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook. Serve immediately.