Brought to you by Steelhead Food Co. Check out this easy and delicious BBQ/Grilled Salmon Recipe from Jennifercooks.com <h3>WHY GO WILD WITH SOCKEYE SALMON?</h3>Opting for wild-caught Sockeye salmon, especially those sourced from Alaska, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. This isn’t just any fish fillet; it’s a premium choice with a rich flavour that stands out in any fish recipe. INGREDIENTSSockeye Salmon FilletsKosher SaltFreshly Ground Black PepperLight Olive Oil ***You can add other spices too like garlic, dill, cajun etc. the combo's are endless! <h3>CHEF SECRETS: PREP YOUR SALMON LIKE A PRO</h3>Here’s a quick rundown of those chef secrets so you can whip up a restaurant-quality dish right at home:<ol><li>Let It Warm Up:&nbsp;Give your salmon a little time to relax at room temperature before grilling. This little prep step helps the salmon cook evenly, so you don't end up with a charred outside and a too-raw middle.</li><li>Pat It Dry:&nbsp;Don’t forget to dab your salmon dry with a paper towel. This might seem small, but it’s the trick to getting that skin nice and crispy and those grill marks just right.</li><li>Keep Seasoning Simple:&nbsp;Just a little olive oil, Kosher salt, and black pepper go a long way. This trio complements the natural taste of the salmon without overwhelming it.</li><li>Get That Grill Hot:&nbsp;Make sure your grill is nice and hot before you start, and don’t skimp on oiling it up. A hot, oiled grill sears the salmon quickly, keeping all the juicy flavors locked in and preventing sticking.</li><li>Start Skin-Side Down:&nbsp;Begin with the skin side down to get that delicious crispy texture. Plus, it makes flipping the salmon a lot easier.</li><li>Check the Temp:&nbsp;Keep an&nbsp;<a href="https://jennifercooks.com/instantreadthermometer" rel="noopener noreferrer" target="_blank" style="color: var(--wp--preset--color--white); background-color: transparent;">instant-read thermometer</a>&nbsp;handy to check the salmon’s doneness. Aim for about 120°F for that perfect medium-rare that keeps the salmon moist and tender.</li><li>Try a Cedar Plank:&nbsp;For an extra touch of smoky flavour, grill your salmon on a cedar plank. It’s a simple trick that adds a whole new flavour dimension.</li><li>Pick Fresh Salmon:&nbsp;Opt for fresh, wild-caught sockeye salmon from the store on the day you plan to cook. Fresh is best, and it really does make a difference in taste.</li></ol> <h3>FOR PRECISE COOKING, HERE ARE THE TEMPERATURE GUIDELINES TO ENSURE YOUR SALMON IS COOKED TO PERFECTION:</h3><ul><li>Rare Salmon: 110-115°F (43-46°C)</li><li>Medium Rare Salmon: 115-120°F (46-48°C)</li><li>Medium Salmon: 120-125°F (48-51°C)</li><li>Medium Well Salmon: 125-140°F (51-60°C)</li><li>Well Done Salmon: 140-150°F (60-65°C)</li></ul>

Brought to you by Steelhead Food Co.Check out this easy and delicious BBQ/Grilled Salmon Recipe from Jennifercooks.comWHY GO WILD WITH SOCKEYE SALMON?Opting for wild-caught Sockeye salmon, especially those sourced from Alaska, means you're snagging some of the best fish out there. It’s known for its striking deep red flesh and a taste so subtle and non-fishy, it’s a top pick whether you're an old hand at salmon dishes or just starting out. This isn’t just any fish fillet; it’s a premium choice with a rich flavour that stands out in any fish recipe.INGREDIENTSSockeye Salmon FilletsKosher SaltFreshly Ground Black PepperLight Olive Oil***You can add other spices too like garlic, dill, cajun etc. the combo's are endless!CHEF SECRETS: PREP YOUR SALMON LIKE A PROHere’s a quick rundown of those chef secrets so you can whip up a restaurant-quality dish right at home:Let It Warm Up: Give your salmon a little time to relax at room temperature before grilling. This little prep step helps the salmon cook evenly, so you don't end up with a charred outside and a too-raw middle.Pat It Dry: Don’t forget to dab your salmon dry with a paper towel. This might seem small, but it’s the trick to getting that skin nice and crispy and those grill marks just right.Keep Seasoning Simple: Just a little olive oil, Kosher salt, and black pepper go a long way. This trio complements the natural taste of the salmon without overwhelming it.Get That Grill Hot: Make sure your grill is nice and hot before you start, and don’t skimp on oiling it up. A hot, oiled grill sears the salmon quickly, keeping all the juicy flavors locked in and preventing sticking.Start Skin-Side Down: Begin with the skin side down to get that delicious crispy texture. Plus, it makes flipping the salmon a lot easier.Check the Temp: Keep an instant-read thermometer handy to check the salmon’s doneness. Aim for about 120°F for that perfect medium-rare that keeps the salmon moist and tender.Try a Cedar Plank: For an extra touch of smoky flavour, grill your salmon on a cedar plank. It’s a simple trick that adds a whole new flavour dimension.Pick Fresh Salmon: Opt for fresh, wild-caught sockeye salmon from the store on the day you plan to cook. Fresh is best, and it really does make a difference in taste.FOR PRECISE COOKING, HERE ARE THE TEMPERATURE GUIDELINES TO ENSURE YOUR SALMON IS COOKED TO PERFECTION:Rare Salmon: 110-115°F (43-46°C)Medium Rare Salmon: 115-120°F (46-48°C)Medium Salmon: 120-125°F (48-51°C)Medium Well Salmon: 125-140°F (51-60°C)Well Done Salmon: 140-150°F (60-65°C)

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