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Ok, so we’ve got our salmon down here, and we put that flesh side down first. I made
sure that the grill was nice and slick before the fish actually hit the grill. So, I’ve
got those flesh side down as I said. We’re going to use our thinner spatula here. A thicker
spatula might be a little rough on the fish and we want to handle this very delicately.
We’re going to go ahead and flip the one on this side just like so. It’s a good idea
to keep the skin on the fish, especially when you’re grilling because it’s going to
hold the protein together. A lot of people take the skin off, and that’s what makes
the fish flake off into pieces when you’re grilling it. The skin itself is a valuable
source of the omega 3’s that we talked about. There’s a thin layer of fat in between the
skin and the flesh. Once you finish the cooking process this way, you actually render those
fats up into the flesh and it makes for a much richer flavor as far as the fish goes.
As I said earlier I’ve also got a sop here, and I’ve got some beer and butter and some
onions and some garlic salt. I’ve got some decent lines on the protein side of that fish,
so I’m going to go ahead and brush this down just a little bit to give it a nice shine.
That’s also going to make some nice smoke coming in there for us once I shut that lid
down. It’s going to marinate that fish as it cooks. Now, for those of you that have
an aversion to the skin, what’s going to happen is that once this fish is done, that
skin is going to slide completely off. So it’s really nothing to worry about. It’s
much easier to remove once it’s cooked than when it’s raw. So I’ve got that brushed
down and I’ll drop this lid and let that smoke kick up and get that fish nice and tender
and shiny. Then we’ll come back here in a couple of minutes and take a look at it.