I've had a difficult time preventing fish from sticking on the grill. (Usually I make halibut or salmon filets about 3/4 to 1 inch thick.)
I've sprayed and wiped down the grates with canola oil or olive oil, added olive oil to the fish, and even tried grill grates flat side up fully wiped with oil. I've used high and medium temps with no differences. The fish always seems to stick and leave small pieces when I remove it with a spatula. I just made a cedar planked salmon and had the same issue. Next time I'll try putting lemon slices under the fish, but I wondered if I'm missing something obvious.
I've sprayed and wiped down the grates with canola oil or olive oil, added olive oil to the fish, and even tried grill grates flat side up fully wiped with oil. I've used high and medium temps with no differences. The fish always seems to stick and leave small pieces when I remove it with a spatula. I just made a cedar planked salmon and had the same issue. Next time I'll try putting lemon slices under the fish, but I wondered if I'm missing something obvious.
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