Video transcription

I'm going to show you how to cook a nice piece of skin on salmon. What I'm going to do is I'm going to take this wonderful piece of salmon, I'm going to brush it with some olive oil. And I'm going to put the skin on the bottom side of the grill. Reason why is the bottom side of these grills is the hotter side. So what is going to happen is when we're done, because you can't really chew through salmon skin, you can cut through it just barely with a knife. When we're done, what's going to happen is we're going to salt and pepper on this. When we're done, we're going to slide it right off the skin, you'll see it's pretty neat. SO let's just take our salmon. You'll see the skin side right there. Skin side down, give it a nice little rinkish tilt. And this is probably going to take, this is a pretty decent sized piece of salmon, probably about three mintues or so, for a nice medium, medium-rare. So we're going to close this down on there, and come back and look at our wonderful piece of salmon in about three minutes. Alright, it's been about three minutes, and that piece of salmon was a pretty small piece of salmon, so we're going to go check on it. Look at that. That is wonderful looking. Let's zoom in a little bit. Notice the perfect grill markings on top. The nice crisp brown glaze there on the top. That's a beautiful looking piece of fish. So what we can do, pan back out, is at this point we'll see if I can get the skin to come right off. It might just stick to the grill. Nope, the nonstick on this is a little too good, so what I can do, if I choose to flip it over right now, grab a hold of the corner, and you can see I can peel it right off. I'm going to leave it on there though because I'm going to serve it with the skin on. Some people actually eat it skin on. I'm one of those people. Alrighty.