I cooked big pieces of salmon a couple of times this week, they were various species etc. from Costco.
First time I cooked it on a wire rack with pretty small grids.
Second time two pieces on wire rack, one piece on grill grates, with the grill side up (ie. not on flat side).
Salmon came out tasting great.
But dang getting the skin off the rack and grill grates, yikes ! The second cook was a little better cuz I remembered to spray the fishies with olive erl. But they still pretty much stuck.
So, what's up with that ?
(Picture of rack, approximately)
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