GOLDEN VALLEY, Minn. — Give your dad a break from grilling on Sunday, and take him to the Father’s Day Brunch Buffet at Redstone American Grill at Ridgedale Center, 9 a.m. to 3 p.m. The cost is $38 for adults, and $12 for kids - 12 and under. (Kids 5 and under are free.) For reservations, go to www.redstonegrill.com and click on the Minnetonka location. Ross Heier, Redstone American Grill Executive Chef stopped by the KARE 11 backyard to share some salmon grilling tips.
Tips for Grilling Salmon:
- Buy skin-on salmon for grilling, as it helps hold the fish together and prevents sticking on the grill.
- Check the fish for pin bones, then pat the salmon dry and season with salt and pepper. (Kosher salt on fish also helps prevent it from sticking to the grill.)
- Place salmon on an oiled grill that has been preheated to medium-high.
- Grill salmon skin side down first to prevent burning, flip it and then remove the skin.
- Space the pieces of fish out a bit so that they cook evenly.
- The salmon will release itself from the grill when it's ready.
- Use a flat spatula to flip the salmon over when it's 60 percent cooked.
- A 1-inch-thick piece will cook in about 6 to 10 minutes. After 6 minutes, it will be a little pink in the middle. After 10 minutes, it will be cooked through.
- When white beads appear on the surface and sides of the fish, it's a sign that it's overcooking.
- When the fish is done, remove it from the grill and let it rest. The fish will keep cooking for a few minutes after you take it off the grill.