Teppanyaki Flame Grilled Salmon

I know this recipe sounds ambitious - but I believe the end product is great. We've all heard of roast beef in flames - mainly hamburgers. But salmon? It's the same on the teppanyaki grill - it's really rare! This is an innovative method of the whole salmon barbecue method.

First, you need to prepare seasonings, which will play a key role in the barbecue. You will need pepper, garlic, salt, pepper and lemon peel. This is the most basic salmon sauce known. But for a flame grill, you need to change the scale. At this point, I should point out that your salmon fillet needs to have skin on it - it hasn't peeled off yet!

The change is to make sure the salmon doesn't burn completely and don't make it too salty! When mixing fish fillet with seasoning, use a cooking brush and make sure it is thoroughly coated! Then leave the salmon for a while, although not necessary, strongly recommend overnight.

Then the barbecue part. Some safety precautions must be taken. If you are not satisfied with the barbecue, I suggest you pass. There is no difference between flame barbecue and traditional flame barbecue. You just need to make sure you don't burn salmon fillet in the process. Besides, please don't let your house catch fire!

When you're done, you'll notice that your skin is completely burned, but there's nothing to worry about. On the contrary, it shows that your teppanyaki flame grilling is successful. Carefully peel off the burnt part with a peeler. I have some great tools in the purchase guide for you to check out.

Be very careful, because you may also peel off the juicy fish below, which is a tragedy! For the side, a normal vegetable can do this - but because it's baked in a flame, you have many options.

Personally, I prefer mashed potatoes and barbecue sauce, both of which are easy to prepare. You can cover the fillet with barbecue sauce or place it on the side, at your sole discretion.

This recipe takes a little patience, but it's worth the extra effort.