VelvetSalmon is ideal for the grill: its rich, oily flesh stays moist over high heat, and the skin crisps and chars into the best bite. A few minutes per side over a hot fire is all it needs, with a squeeze of lemon or a bright sauce.
Salmon is ideal for the grill: its rich, oily flesh stays moist over high heat, and the skin crisps and chars into the best bite. A few minutes per side over a hot fire is all it needs, with a squeeze of lemon or a bright sauce.
Salmon is ideal for the grill: its rich, oily flesh stays moist over high heat, and the skin crisps and chars into the best bite. A few minutes per side over a hot fire is all it needs, with a squeeze of lemon or a bright sauce.
Salmon is ideal for the grill: its rich, oily flesh stays moist over high heat, and the skin crisps and chars into the best bite. A few minutes per side over a hot fire is all it needs, with a squeeze of lemon or a bright sauce.
Salmon is ideal for the grill: its rich, oily flesh stays moist over high heat, and the skin crisps and chars into the best bite. A few minutes per side over a hot fire is all it needs, with a squeeze of lemon or a bright sauce.
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