Gave it a try a few weeks ago and YES!, it turned out just PERFECT!!! ......And also, thank you very much Helen for your clear directions and very helpful tips.
Thank you Helen for the most excellent instruction on cooking wild caught Alaska Salmon. Every step is explained clearly and the result is better than restaurant salmon. A couple dozen times cooking this past year and every serving is perfect. 👍👏👏
I'm going to be grilling salmon for the first time this evening. I've watched several videos to figure out how, and this was by far the most informative! Most salmon grilling videos are more about the seasonings/spices used than the actual grilling technique. Thank you!
I'm usually bored with cooking videos but I just LOVED this one, no nonsense, actually useful and meaningful information and what a likeable person, thank you!
I know this video is a bit old, but I just want to thank you. This made the best salmon I’ve ever had in my entire life, better than the best salmon I’ve ever had at a restaurant. I’m amazed that cooking technique could have this kind of effect. I don’t consider myself a cook, but I was able to pull this off on my first attempt. You’re a great teacher.
Love the grilling tips and tricks! Having experienced all the problems and made all the mistakes you address, I typically use soaked cedar planks for salmon and the only tricks are to place the plank over the cold side of my heated grill (to prevent combustion) and use my thermometer. This inspires me to take a step back and give real grilling another try. Thanks Helen!
This worked perfectly!! No sticking, tender and moist fillets. I used Sesame Oil to rub into them with a little fresh ground pepper. They were amazing! Thank you for these great tips!
Brilliant. Thank you. Some say that cooking is a science, some say it’s an art. I say that it’s a science driven by artistry. You are a master of both. Thank you for sharing. I now feel hungry!
For 30 years cooking fish on my Weber has been a sometime disaster. Following your simple tips has resulted in a perfectly done fish and applause from my guests. You are brilliant!! Many thanks to you!!
I grilled salmon for dinner last night. Followed your instructions, salted the salmon the night before, dried it off with paper towel just before grilling and even made the glaze. Preheated the grill and seasoned it and it cooked to perfection. Very happy with the results as my salmon did not stick. Thank you.
@@helenrennie I just love your videos. I'm in Melbourne, Australia and we are in stage 4 lockdown. Your vidoes have inspired me to cook new recipes. Last week I made pasta, following your video. It wasn't perfect as I rolled the dough using a rolling pin, but it was good. So glad I found you.
I do the pre-salt thing every time now and works great. I never have a problem with sticking. Add a little pepper and olive oil before putting on the grill and it turns out great everytime; now a family favorite. Thank you!
As someone who grills salmon weekly and has made every possible mistake, this is basically the greatest video ever uploaded to TH-cam. She is spot on about how to avoid sticking and about the wonders of cooking flesh side down to get crispy and delicious flesh. It honestly enrages me to see so many videos where people cook skinside down. if you want terrible fish with no crisp or sear, much easier to get that in the oven, no need to turn your grill on. flesh side down as shown in this video is a little bit more difficult, because you have to manage the potential for sticking, but it is so worth it and this video shows excellent technique to avoid sticking issues. If you have not done this before, I would probably not do it for company without having tried it once in order to learn your grill and your mistakes, but this video gives you everything you need to do a fantastic job and get delicious crispy flavorful seared fish. Personally, I use a slightly different but very similar approach. My approach is specifically geared toward my family, where everyone loves seared salmon, but we are evenly split between crispy skin lovers, and people who think eating fish skin is gross. I follow all of her same prep steps: barely oil fish all over (too much will cause flareups), salt it fairly heavily, high heat to start, thoroughly oil grill grate (oil on the grate will NOT cause flareups as long as you let any initial flames die down before putting fish on… I use a silicone basting brush to apply oil to grate). I use avocado oil on the fish and cheap canola oil on the grill grate. I cook ONLY on the flesh side. For pale pink Atlantic salmon that is thicker/juicier, I do 7 minutes for slightly underdone (my preference) or up to 9-10 min for people who like well done. In winter or if you didn’t let the grill get hot enough, cook times can be a few min longer. Sockeye (red color) that is less fatty and thinner cooks MUCH faster than thick fatty Atlantic farmed salmon. Once the fish is cooked, I take it off onto a plate using a stiff spatula, then use the same spatula (starting from the sticker corners) to remove the skin as one flat piece. I then turn OFF the grill, and put the “wet” side of the removed skin down on the grill and close the lid. Let the fish rest 5 min, then go get the skin off the grill using your spatula. The people who don’t like skin get nicely seared fish with effortlessly removed skin, and the people who do like skin get the MOST beautiful crispy planks of salmon skin, crisped perfectly on both sides. Anyway, AMAZING video. Thank you. Anyone who cooks skin side down should be banned from the internet. You’ve won a follower for sure… so many people pretending to have wisdom online, but here is a real one!
OMG...I MADE YOUR fish today with a wild Alaskan Salmon and.... it was mouth wateringly good! I learned a new skill and l have a new food in my culinary pantheon. Ura!! 🐟🐟🐟 🤩😍
Before grilling my Salmon fillets -I watched this video about 3 times and did everything exactly as described to prevent the sticking AND IT WORKED PERFECT!!! The in-depth coverage on how to prevent sticking is excellent. This is definitely the best video that I have seen on grilling salmon!
I really enjoyed your videos. But I love your honesty about your cooking. When things go wrong or we forget to turn the heat back up, you just deal with it like we all do! Thank you so much.
I watched your video today and cooked perfect fillets following your method! please know your video is still relevant 4 years later! Thank you! it was the most delicious salmon I have ever had in my life, no joke!
Helen, I have been cooking for 30 plus years but I learn something new every time I watch an episode. You do a great job of explaining every detail and still make it entertaining. Great grilling technique on the salmon. I can't wait to try it.
Very informative and easy to follow! This is by far the best tutorial I've found, I definitely feel confident in getting my salmon prepared! Thank you!
Exceptional video...your thorough explanations, detailed instructions and tips are truly appreciated. Thank you for terrific and incredibly helpful content.
Your videos are so fantastic!! ❤️ Thank you for explaining so nicely everything! I just did my first grilled salmon tonight and it came out just perfect!!! ❤️
Happy New Year! I keep waiting for Helen to break out into a song! LOL! BTW, I agree with the comment by akabesh from 2 years ago! Which is- This youtube remains as one of the very best youtubes that anyone has ever produced and directed! It remains a must-watch for me, because I grill or griddle salmon at least once a month! My last purchase was a steal! Center cut Salmon Fillets, de-boned and wonderful, for $10.99 per lb. I pounced on this sale. and was blessed with 2 wonderful pieces, about 1.2 lbs each, for New Years Day. They were delicious. I love you, Helen. You are "woman"! Hope you have a healthy 2023.
You young lady are AWESOME. First video I have watched of yours, and that is how you do an instructional video on cooking. Already subscribed, I don't do that often and don't comment much either, but very very well done
For the ones seeing my comment, I followed this to a T and better than an salmon I ate at a restaurant at 20-30 a plate, and it was everyday salmon at Kroger, nothing special, but deeeellliiicciiooouusss
I really appreciate your knowledge of fish and cooking it. In this video you and I are sharing a brain on temperature, hot. I like the grill to be at least 500 to 600°f. However I don't use a thermometer to see if it's hot enough. I carefully place the palm of my hand about 1 inch above the grate. If I can hold it there more then a few seconds then it's not hot enough yet. In the video you were using one of the Webber gas grills, a very good product. I do prefer a Webber for grilling salmon but not the gas. I prefer the kettle 22" charcoal one. Not because of the gas vs charcoal debate. But for easier high heat and the ability to eliminate flare up problems. This is very important to the way I grill the fish. I start before starting my charcoal with placing the salmon into a Pyrex casserole dish skin side down. I only do fillets so no bones. I then drizzle Italian dressing over the flesh side of the fish. When the grate is hot enough I also always oil up the grate then place fish in skin side down directly over the hot coals. By the way I deliberately leave the scales on. Anyway as you can imagine the oil dripping onto the hot coals will instantly flame up, don't worry, just quickly finish placing the salmon onto the grill then close the lid quickly. Now you would understand why I use the kettle model. It's actually a combination smoker/grill. You can control the amount of air flow into the cooker. You can't do this with the gas model. When you close the lid it drastically lowers the amount of oxygen in the cooker and puts down all the flare ups very quickly. There is absolutely no need to flip the fish. On a thinner filet from a Sockeye salmon it will be done in 5 or 6 minutes. On a big shouldered Chinook ( King) it will be about 8 or so minutes. Now of course check for doneness. I absolutely agree with you that you pull it off the grate when it shows just a bit of raw meat in the center. Never trust a thermometer here. It will be finished by the time it's served to your guests ( but I always suggest serving on a warm plate) And to remove the fish I use a nice big enough spatula for the fish being served. I place the corner of the spatula right at the place where the skin and flesh come together. Give it a little "wiggle " and push forward. It will easily slide under the flesh and leave the skin behind. The skin served its purpose, to protect the flesh from the intense heat and keep the flesh from falling through the grill. Before walking away from the grill I quickly scrape off the skin. It will be like plastic and scrape off easily. Ok, so I apologize for the lengthy comment. I've been grilling fresh caught salmon for well over 30 years using what I have learned in those years and honestly this is one of my favorite methods. Simple, easy and at least for me and everyone who I have taught, fool proof. I hope you give this a try. Wonderful lady, have a great day. ⛅ 🎣🐟👍🔥😋
Just purchased some Salmon with the intention of brining and sous vide . I like your non sous vide but will go with original plan. I will finish on the grill. Let’s see what happens! When I do salmon steaks ,I always cut out the bone and remove a bit of skin and wrap the steak into a burger shape. I secure the wrap with skewer and twine. Love your productions.
Big thumbs up from me. Best fish I’ve eaten! I generally prefer fresh caught walleye or crappie here in Minnesota, and I usually go with trout if store bought I hope I can find as good recipes for them. This fish was so juicy, tender even without adding butter it tasted buttery.
I don't even have any experience grilling. But after following your instructions, I had beautiful salmon fillets that did not stick to the grill and were delicious!! Thank you so much! I look forward to more of your shows.
Thank you! I learned so much and just grilled the best salmon I've ever made. Great explanation and recipe, will be using these skills in the future. I subbed, and look forward to more.
I love this just got my pitboss Memphis grill.4-1..and I'm gonna grill salmon for the first time and it's not a wimpy grill..😆...Love the information..
tried this today... i can only say... big kudos... thank you for your directions... my salmon was f*cking delicious... the power of youtube... beginning grillers can try what they see... the only remark... put the speed at 1.25
I LOVE THE VIDEO. So, you coat the salmon with glaze and oil. Season the grates when they are hot. As you season, the grates smoke because they are hot. You place the salmon on the grates and it doesn't stick. What prevents the sticking? Better yet, what causes sticking? I cook my salmon on a griddle that is two sided. One side has raised ribs and the other is flat like an iron. Which side do you recommend and what procedure should I follow?
Thank you for your info I love salmon I go down to the docks and get it fresh straight off the boat down at Galilee Rhode Island if you ever want some let me know I'll go to Boston for a visit
The foil on the grill trick is brilliant. I have an 1850F broiler that makes fantastic steaks, but I miss the grill marks. I'm going to try your idea. I showed your channel to my wife and she's a big fan too. I'm curious how your English is better than a lot of Americans. Former KGB? Former Air Intelligence Agency here. Glad you found a nice place to live. I've heard some horror stories about life in the USSR. Really cute hair cut by the way.
Actually you were not only able to cook and film at the same time, but also teach very well, this is one of the best cooking videos I ever watched
I am new to grilling salmon. I have been watching "how to" videos for 2 days. Your video is absolutely the best! Thank you, Thank you!
This is I think the best video on grilling salmon I've ever seen.
Gave it a try a few weeks ago and YES!, it turned out just PERFECT!!! ......And also, thank you very much Helen for your clear directions and very helpful tips.
Thank you Helen for the most excellent instruction on cooking wild caught Alaska Salmon. Every step is explained clearly and the result is better than restaurant salmon. A couple dozen times cooking this past year and every serving is perfect. 👍👏👏
I'm going to be grilling salmon for the first time this evening. I've watched several videos to figure out how, and this was by far the most informative! Most salmon grilling videos are more about the seasonings/spices used than the actual grilling technique. Thank you!
I'm usually bored with cooking videos but I just LOVED this one, no nonsense, actually useful and meaningful information and what a likeable person, thank you!
oh you mean common sense?? lol
This is the most thorough instructions i think i have ever seen on a cooking video 👍
I know this video is a bit old, but I just want to thank you. This made the best salmon I’ve ever had in my entire life, better than the best salmon I’ve ever had at a restaurant. I’m amazed that cooking technique could have this kind of effect. I don’t consider myself a cook, but I was able to pull this off on my first attempt. You’re a great teacher.
Love the grilling tips and tricks! Having experienced all the problems and made all the mistakes you address, I typically use soaked cedar planks for salmon and the only tricks are to place the plank over the cold side of my heated grill (to prevent combustion) and use my thermometer. This inspires me to take a step back and give real grilling another try. Thanks Helen!
This worked perfectly!! No sticking, tender and moist fillets. I used Sesame Oil to rub into them with a little fresh ground pepper. They were amazing! Thank you for these great tips!
Brilliant. Thank you.
Some say that cooking is a science, some say it’s an art. I say that it’s a science driven by artistry. You are a master of both.
Thank you for sharing.
I now feel hungry!
For 30 years cooking fish on my Weber has been a sometime disaster. Following your simple tips has resulted in a perfectly done fish and applause from my guests. You are brilliant!! Many thanks to you!!
The in depth and Best grilling Salmon Video I've ever seen. YOU are the Greatest Helen. I LOVE YOU
LOL. “I don’t want to mess up my click bait” had me rolling 😂
I grilled salmon for dinner last night. Followed your instructions, salted the salmon the night before, dried it off with paper towel just before grilling and even made the glaze. Preheated the grill and seasoned it and it cooked to perfection. Very happy with the results as my salmon did not stick. Thank you.
so glad your salmon came out well :)
@@helenrennie I just love your videos. I'm in Melbourne, Australia and we are in stage 4 lockdown. Your vidoes have inspired me to cook new recipes. Last week I made pasta, following your video. It wasn't perfect as I rolled the dough using a rolling pin, but it was good. So glad I found you.
Thank. Because of memory issues. (Brain injury from Iraq) I have to watch this every time I cook salmon Your the best
I have not had a lot of success grilling fish. Watched this video and NAILED IT! Thank you so much for your instruction!
so glad this was helpful!
Love her accent, plus she's a master at cooking. This is the best salmon grilling info.
Easily one of the best start to finish tutorials I have seen on foods. Excellent tips.
I do the pre-salt thing every time now and works great. I never have a problem with sticking. Add a little pepper and olive oil before putting on the grill and it turns out great everytime; now a family favorite. Thank you!
Oh my God! I could listen to this all day!!! Love the voice!
And really really love that my salmon can't out good for a change!!!
As someone who grills salmon weekly and has made every possible mistake, this is basically the greatest video ever uploaded to TH-cam. She is spot on about how to avoid sticking and about the wonders of cooking flesh side down to get crispy and delicious flesh. It honestly enrages me to see so many videos where people cook skinside down. if you want terrible fish with no crisp or sear, much easier to get that in the oven, no need to turn your grill on. flesh side down as shown in this video is a little bit more difficult, because you have to manage the potential for sticking, but it is so worth it and this video shows excellent technique to avoid sticking issues. If you have not done this before, I would probably not do it for company without having tried it once in order to learn your grill and your mistakes, but this video gives you everything you need to do a fantastic job and get delicious crispy flavorful seared fish.
Personally, I use a slightly different but very similar approach. My approach is specifically geared toward my family, where everyone loves seared salmon, but we are evenly split between crispy skin lovers, and people who think eating fish skin is gross. I follow all of her same prep steps: barely oil fish all over (too much will cause flareups), salt it fairly heavily, high heat to start, thoroughly oil grill grate (oil on the grate will NOT cause flareups as long as you let any initial flames die down before putting fish on… I use a silicone basting brush to apply oil to grate). I use avocado oil on the fish and cheap canola oil on the grill grate. I cook ONLY on the flesh side. For pale pink Atlantic salmon that is thicker/juicier, I do 7 minutes for slightly underdone (my preference) or up to 9-10 min for people who like well done. In winter or if you didn’t let the grill get hot enough, cook times can be a few min longer. Sockeye (red color) that is less fatty and thinner cooks MUCH faster than thick fatty Atlantic farmed salmon.
Once the fish is cooked, I take it off onto a plate using a stiff spatula, then use the same spatula (starting from the sticker corners) to remove the skin as one flat piece. I then turn OFF the grill, and put the “wet” side of the removed skin down on the grill and close the lid. Let the fish rest 5 min, then go get the skin off the grill using your spatula. The people who don’t like skin get nicely seared fish with effortlessly removed skin, and the people who do like skin get the MOST beautiful crispy planks of salmon skin, crisped perfectly on both sides.
Anyway, AMAZING video. Thank you. Anyone who cooks skin side down should be banned from the internet. You’ve won a follower for sure… so many people pretending to have wisdom online, but here is a real one!
OMG...I MADE YOUR fish today with a wild Alaskan Salmon and.... it was mouth wateringly good! I learned a new skill and l have a new food in my culinary pantheon. Ura!! 🐟🐟🐟 🤩😍
Before grilling my Salmon fillets -I watched this video about 3 times and did everything exactly as described to prevent the sticking AND IT WORKED PERFECT!!! The in-depth coverage on how to prevent sticking is excellent. This is definitely the best video that I have seen on grilling salmon!
dude its common sense
By far the best cooking video I've seen so far!
You are an excellent instructor and your reference to Julia Child cemented your teachings for me. Now I go and make my grilled salmon. Thank you!!
I really enjoyed your videos. But I love your honesty about your cooking. When things go wrong or we forget to turn the heat back up, you just deal with it like we all do! Thank you so much.
I watched your video today and cooked perfect fillets following your method! please know your video is still relevant 4 years later! Thank you! it was the most delicious salmon I have ever had in my life, no joke!
I really enjoyed the direct yet light and fun style of your monologue. It made me smile. Thank you
Fantastic fish class. Now to give it a go. Thank you.
You are a gifted TEACHER you have a way of delivering an information i feel like i have to pay 😭💕
You are a good teacher. Thanks for posting this.
Subscribed because I really enjoy your narration style 🥰🥰
I love this video. I followed her instructions and my salmon came out perfect!!!
I made this today with wild caught king salmon, it was amazing! Thank you for the technique!!!!
Helen, I have been cooking for 30 plus years but I learn something new every time I watch an episode. You do a great job of explaining every detail and still make it entertaining. Great grilling technique on the salmon. I can't wait to try it.
I followed your recipe closely, and it worked like a charm. Thank you so much for posting it!!!
You are excellent! Educational and entertaining all at once. Thanks for the great tips.
Very informative and easy to follow! This is by far the best tutorial I've found, I definitely feel confident in getting my salmon prepared! Thank you!
Exceptional video...your thorough explanations, detailed instructions and tips are truly appreciated. Thank you for terrific and incredibly helpful content.
Best salmon grilling video I’ve ever seen. Definitely checking out all of your videos
I will try this tomorrow... hope it works for me. Thank you for the instructional video and you’re entertaining.
Grilling for 20 years..never think to put foil...Thanks Helen!!!
I didn't think of it either :) it's a trick I learned from Cook's Illustrated.
Great Salmon for the last 3 years! Thank You!!
Your videos are so fantastic!! ❤️
Thank you for explaining so nicely everything! I just did my first grilled salmon tonight and it came out just perfect!!! ❤️
Happy New Year! I keep waiting for Helen to break out into a song! LOL! BTW, I agree with the comment by akabesh from 2 years ago! Which is- This youtube remains as one of the very best youtubes that anyone has ever produced and directed!
It remains a must-watch for me, because I grill or griddle salmon at least once a month! My last purchase was a steal! Center cut Salmon Fillets, de-boned and wonderful, for $10.99 per lb. I pounced on this sale. and was blessed with 2 wonderful pieces, about 1.2 lbs each, for New Years Day. They were delicious. I love you, Helen. You are "woman"! Hope you have a healthy 2023.
Using your methods today to up my salmon grilling game.
Edit: the salmon didn’t stick to the barbecue at all and the flesh side had a lovely crust.
You young lady are AWESOME. First video I have watched of yours, and that is how you do an instructional video on cooking. Already subscribed, I don't do that often and don't comment much either, but very very well done
For the ones seeing my comment, I followed this to a T and better than an salmon I ate at a restaurant at 20-30 a plate, and it was everyday salmon at Kroger, nothing special, but deeeellliiicciiooouusss
Best in depth cooking tips from start to finish!!!!! Excellent detailed work!!!
Helen, you are awesome! I learned so many things from this video. I can’t wait to see more of your expert cooking tips!
Thank you so much! My salmon and tuna turned out amazing💓
So glad I saw this video before firing up the grill to do some salmon fillets!
I really appreciate your knowledge of fish and cooking it. In this video you and I are sharing a brain on temperature, hot. I like the grill to be at least 500 to 600°f. However I don't use a thermometer to see if it's hot enough. I carefully place the palm of my hand about 1 inch above the grate. If I can hold it there more then a few seconds then it's not hot enough yet. In the video you were using one of the Webber gas grills, a very good product. I do prefer a Webber for grilling salmon but not the gas. I prefer the kettle 22" charcoal one. Not because of the gas vs charcoal debate. But for easier high heat and the ability to eliminate flare up problems. This is very important to the way I grill the fish. I start before starting my charcoal with placing the salmon into a Pyrex casserole dish skin side down. I only do fillets so no bones. I then drizzle Italian dressing over the flesh side of the fish. When the grate is hot enough I also always oil up the grate then place fish in skin side down directly over the hot coals. By the way I deliberately leave the scales on. Anyway as you can imagine the oil dripping onto the hot coals will instantly flame up, don't worry, just quickly finish placing the salmon onto the grill then close the lid quickly. Now you would understand why I use the kettle model. It's actually a combination smoker/grill. You can control the amount of air flow into the cooker. You can't do this with the gas model. When you close the lid it drastically lowers the amount of oxygen in the cooker and puts down all the flare ups very quickly. There is absolutely no need to flip the fish. On a thinner filet from a Sockeye salmon it will be done in 5 or 6 minutes. On a big shouldered Chinook ( King) it will be about 8 or so minutes. Now of course check for doneness. I absolutely agree with you that you pull it off the grate when it shows just a bit of raw meat in the center. Never trust a thermometer here. It will be finished by the time it's served to your guests ( but I always suggest serving on a warm plate) And to remove the fish I use a nice big enough spatula for the fish being served. I place the corner of the spatula right at the place where the skin and flesh come together. Give it a little "wiggle " and push forward. It will easily slide under the flesh and leave the skin behind. The skin served its purpose, to protect the flesh from the intense heat and keep the flesh from falling through the grill. Before walking away from the grill I quickly scrape off the skin. It will be like plastic and scrape off easily. Ok, so I apologize for the lengthy comment. I've been grilling fresh caught salmon for well over 30 years using what I have learned in those years and honestly this is one of my favorite methods. Simple, easy and at least for me and everyone who I have taught, fool proof. I hope you give this a try. Wonderful lady, have a great day. ⛅ 🎣🐟👍🔥😋
Just purchased some Salmon with the intention of brining and sous vide . I like your non sous vide but will go with original plan. I will finish on the grill. Let’s see what happens! When I do salmon steaks ,I always cut out the bone and remove a bit of skin and wrap the steak into a burger shape. I secure the wrap with skewer and twine. Love your productions.
What a great video. Thanks for showing and explaining so clearly!
Big thumbs up from me. Best fish I’ve eaten! I generally prefer fresh caught walleye or crappie here in Minnesota, and I usually go with trout if store bought I hope I can find as good recipes for them. This fish was so juicy, tender even without adding butter it tasted buttery.
Omg i followed your recipee tonight to grill salmon for family. It didnt stick. Was amazing. They said was restaurant quality. Fantastic
so glad it worked!
New favorite cooking channel. Helen Rennie is wonderful.
Great advice with good explanations. You have become my go-to for cooking tips. Thank-you.
I don't even have any experience grilling. But after following your instructions, I had beautiful salmon fillets that did not stick to the grill and were delicious!! Thank you so much! I look forward to more of your shows.
So glad your salmon turned out well :)
Excellent video. I'll continue to watch more of your content as I try them out. God bless.
Thank you for this video!! I'm going to cook salmon on the grill tonight, and now I'll do it right !! 👍
I’m excited to try this! Thank you; super informative and detailed.
I like how much details you are touching.
Thanks A lot
tip if you want to know how hot your grate get a thermore that will record the gretes you can find them at any stores that sells smokers and grills.
So Amazing! Thanks for your honest help. Love that you told us that you messed it up. Makes it great for learning.
I love fish. I love that you love fish. I love your videos even if they're not about fish😊
Thanks for the info. I'm going to try it myself.
Thank you, thank you. I followed the instructions and ingredients exactly as the video. Best salmon that I ever made.
I catch fresh salmon every year, this is the very best advice...Pay attention..
I used to cook salmon and the brown parts stuck to the grill and that was the best part. Now, I learn. Thank you.
Such excellent explanations! Well done!! These look so good
such a wonderful, in depth lesson on cooking. thank you for sharing this with us!
Awesome! Grilled my salmon that way with the grilling sauce and it was a hit! Thank you!
Thank you! I learned so much and just grilled the best salmon I've ever made. Great explanation and recipe, will be using these skills in the future. I subbed, and look forward to more.
I love this just got my pitboss Memphis grill.4-1..and I'm gonna grill salmon for the first time and it's not a wimpy grill..😆...Love the information..
Great video! Love the explanations for each step. And you are very very easy on the eyes.. and ears...
This is really well explained.
tried this today... i can only say... big kudos... thank you for your directions... my salmon was f*cking delicious... the power of youtube... beginning grillers can try what they see... the only remark... put the speed at 1.25
Attempting to research for my salmon nights in the market...thanks for the tips!
I LOVE THE VIDEO. So, you coat the salmon with glaze and oil. Season the grates when they are hot. As you season, the grates smoke because they are hot. You place the salmon on the grates and it doesn't stick. What prevents the sticking? Better yet, what causes sticking? I cook my salmon on a griddle that is two sided. One side has raised ribs and the other is flat like an iron. Which side do you recommend and what procedure should I follow?
Thank you for sharing. Love the way you explain. Love salmon, ❤️
great story telling, and a brave topic to cover :-D Thank you, I will be trying this method today :-)
Ok, tried it… THANK YOU so much. BBQ changer.
Yeap this is my first go to video now for grilling fish.
This is amazing. And I think I just fell in love again.
Thanks for the advice. My salmon turned out great! Also, omg I'm in love! Think I've found my queen!😍🥰😁
Do you have a cook book? Would love to see your explanatory notes and so forth in a cook book :) You are a great video presenter!
Thank you for your info I love salmon I go down to the docks and get it fresh straight off the boat down at Galilee Rhode Island if you ever want some let me know I'll go to Boston for a visit
Thank you for the tips! My salmon turned out great!
Very well instructed, a real change from the normal .
Really good in depth video. I wish I had seen this earlier! How hot will you set your gas grill?
I always start with all the burners on high. then tone it down if necessary.
Very nice sound and very good teaching!
I have a thing for accents anyway but I could listen to you all day and be in Heaven!
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
The foil on the grill trick is brilliant. I have an 1850F broiler that makes fantastic steaks, but I miss the grill marks. I'm going to try your idea. I showed your channel to my wife and she's a big fan too. I'm curious how your English is better than a lot of Americans. Former KGB? Former Air Intelligence Agency here. Glad you found a nice place to live. I've heard some horror stories about life in the USSR. Really cute hair cut by the way.
Sweet tutorial well done, you stepped up my game ☺
Great video. If I was to measure with an IR thermometer, how hot would I want the grill grates to be?
Thanks for the video and can't wait to give this a try.
Wow I wonder what kind of grill that was? All I know is it couldn’t possibly be Webber
Weber
WEBBBERRR
I was laughing too...😊 uh, I recognize that logo...