To prepare the salmon, place the salmon skin-side down on a cutting board. Run your fingers across the flesh of the filet and feel for pin bones.
Soy Vay or your favorite Teriyaki sauce
Sesame Seeds for Garnish
To prepare the salmon, place the salmon skin-side down on a cutting board. Run your fingers across the flesh of the filet and feel for pin bones. Remove any pin bones with kitchen safe tweezers or needle-nose pliers and discard.
Sprinkle ½ teaspoon of kosher salt on the meat side of the filet and allow it to sit uncovered for 30 minutes. The salt will slightly tighten up the fish making it slightly more firm after cooking.
Rinse salmon filet in cold water and pat dry with paper towels.
Set the SearNSizzle™ to Pre-heat in the middle position for 10 minutes on broil.
Paint a teaspoon of vegetable oil on the flesh side of the fish.
Once the SearNSizzle™ is preheated adjust the setting to Air Crisp at 400F.
Grill salmon filet flesh side down for 6-8 minutes total or until it reaches an internal temperature of 145F turning a quarter turn halfway through the cooking if desired for additional grill marks.
When salmon is close to your desired temperature flip so the skin side is down on the SearNSizzle™.