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Hand roll vs. my usual baking method for salmon, grill won by a mile
Ngl, I always pan-seared salmon in the kitchen, but last Saturday I tried the hot coal grill method outside. The skin got crispy in like 4 minutes and the fat rendered way better, no smoky apartment either. Anyone else find that switching up the heat source fixes a dish you were stuck on?
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holly_craig26d ago
Oh man, I feel this in my soul! I once set off my smoke alarm three times in one week trying to get crispy salmon skin on my stove, and my neighbor actually knocked to ask if everything was okay. Turns out my pan was never hot enough and I was basically steaming the poor fish the whole time. When I finally tried it on the grill, the skin got that perfect crackle in minutes and I just stood there wondering why I waited so long. My smoke detector is honestly relieved to be off duty now. Sometimes the fix is not a new recipe at all, it is just changing where the heat comes from.
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