I use the bi-metallic type and I stick it horizontally through the fish (see picture below) to check the temperature.
Insert the thermometer horizontally through the fish
Make sure that you insert the whole length of the stem into the fish. Enjoy this delicious, healthy, and easy recipe!
Prep Time: 10 minutes to pre-heat grill, 3 minutes to prep salmon
Cook Time: 8 minutes
3, 6-ounce, pre-frozen salmon filets
1-½ to 2 tablespoons olive oil
2 tablespoons low-sodium soy sauce (If using regular soy, don’t salt the fish.)
1-½ tablespoons minced garlic
For Dipping Sauce:
1 tablespoon lite soy
1 tablespoon lemon juice
1. Wash the fish filets and put them on a plate. Very lightly salt the filets, and then pour the 2 tablespoons soy sauce over them. Flip the filets in the soy to make sure they are well seasoned with the sauce.
2. Rub the garlic into the filets, and then rub a little olive oil in. Let the filets marinate will you heat the grill. Now, turn on the grill and let it pre-heat on high for 10 minutes, or until it is hot. You want to heat the grill to high to cook fish. If it is on low the fish will not sear, and then it is likely to get stuck to the grill and fall apart.
Marinate the Salmon
3. When the grill is hot, scrape then grill to clean it, and then use your tongs to hold a lightly oiled paper towel and wipe the grill with it.
4. Put the salmon filets face-down at a 45° angle. Let the salmon cook about 2 minutes and then turn the fish to 180° angle. It should now be at a 45° angle, but facing the other direction. Cook about another 2 minutes.
5. Remove the fish with a spatula, and oil the grill again. Flip the salmon and let it finish cooking on the second side, about another 4 minutes. Check the temperature with the thermometer. I like it at 142°. If you don’t have a thermometer, use a fork or knife to lift a layer of meat to check for doneness.
To Serve – Garnish with lemon wedges, and serve with the dipping sauce (optional).
This recipe is posted at Slightly Indulgent Tuesday