Grilled Salmon Fillets
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
Choose thick skin-on fillets, as they'll hold together on the grill. Be gentle when turning the fish; it's best to use two spatulas, placing one under and one over the fillet.
There is just a wisp of curry on these fillets. Serve with new potatoes, sugar snap peas and sprouts.
Measure the fish before grilling. You can count on 10 minutes cooking time per inch (2.5 cm) of thickness.
Crunchy coated fillets have all the appeal of deep-frying without the fat. Serve with carrot, celery and rutabaga sticks, and hot potato salad plus a dollop of Light Tartar Sauce or salsa.
Serve with: Crusty French bread and steamed green vegetables. This tried-and-true, simple yet elegant French home or bistro preparation can be used for practically any fish fillet: pickerel, catfish, tilapia, flounder, turbot, halibut, grouper, snapper or even mackerel.
