Knowing when your Gas Grilled Salmon is Ready

Video Transcript

"So we’ve got some farm raised Atlantic salmon on the grill here. And we’ve already put some good lines on the flesh side and we’ve left the skin side down. It’s taken a period of 15 to 20 minutes I’d say. And I’ve been brushing it periodically with my butter mixture here, which is butter and beer and some onions and some garlic salt. We’ll give it one more final little drink there and then go ahead and pull these guys off. Like I said, it’s a lot easier to manage pieces of fish like this when there’s a nice thick skin on them. And that goes for any species, not just salmon. As I said, always use a thinner spatula like this one. Once you start to see the skin separate from the flesh like that and it starts to flake around the edges, then you know it’s a done deal. We’re going to go ahead and pull these guys off then we’re going to eat ‘em."