This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
Learn how to grill salmon with the Test Kitchen's Andy! For this lemony grilled salmon recipe, you absolutely want to cook fish that still has its skin on. It protects the fish while it grills and, despite what you think or have been told, will help it release from the grill grates more easily.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-salmon-with-lemon-sesame-sauce%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-ghvskg ffDePc SummaryCollectionGridSummaryItem-HgAzv kSXTun search_result_item-5c71f2a467206706b4a0eb90">
Join Bon Appétit cover-star Andy Baraghani in the Test Kitchen as he makes grilled scallops with nori, ginger and lime. We always seek out dry scallops, which will sear and caramelize better. Ask your fishmonger before you buy—it really makes a difference.
Check out the recipe here: https://weightloss-tricks.today/recipe/grilled-scallops-with-nori-ginger-and-lime%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
