Fish is a healthy high protein food that renders several benefits and nutrients to our body. Of course like everything else eating in moderation and the right kind is key (Eat any good fish that has scales, like Salmon, Cod, Red fish, Tailor and White Fish, etc).
Wood burning grill or pellet grill cooks the meat slowly and evenly and imparts and infuses the fish with a rich flavor, aroma and moisture. Any good wood chunks can also be used in place of pellets.
- Fresh Organic Wild Caught Salmon (fish with scales) (Boneless)
- Extra Virgin Olive oil
- Black pepper
- Apple Cider Vinegar
Take closer to room temperature boneless fish fillet with at least 13 mm of thickness (fish with scales, like salmon, Cod, etc.) and pat them dry.
Then rub the fish fillet with some extra virgin Olive oil and season the fish with salt and pepper or desired spice blend, herbs.
Smoked Salmon on Pellet Grill
Next place the fish on a clean preheated grill brushed with some extra virgin Olive oil, and let it cook (sear) at a medium-high heat on both sides, without moving them from time to time, until fully cooked. Internal temperature of fish should reach around 144o F when fully cooked.
Once done on one side, the fish should flip easily without sticking and then grill on the other side. After its done cooking, take it off the grill.
Thereafter, serve with fried or fresh vegetables and sauce, mashed potatoes or simply rice.