The Healthiest Salmon is Grilled Salmon

[Preston Wilson]

There are just so many health benefits to eating salmon, and also too
many reasons to buy salmon from its preeminent source-the Alaskan
fisheries, where salmon is to be caught in the wild and in a
sustainable manner that preserves the species as well as our growing
taste for it.  Everyone knows that salmon is rich in proteins,
and that salmon is a magnificent source of omega fatty acids which are
crucial for cardiovascular (as well as overall) health, but some
people don't fully appreciate the fact that salmon needs to be treated
delicately and cooked adequately (not to be confused with
abundantly).  Not only can it's culinary exceptionalism be lost,
but also some of the health benefits can be counteracted when cooked
in the wrong way, which is why it's important to have a few grilled
salmon recipes up one's sleeve. 
Grilling salmon allows the fat (or which salmon is particularly rich,
not marbled into the flesh but rather surrounding it in a significant
layer of insulation) to drip out of the flesh, thus avoiding some of
the health risks that could be associated with retaining such high fat
content.  When trying to concoct some grilled salmon recipes,
it's important to keep in mind how to proceed: let the side with the
skin (and hence all the fat) remain face down on the grill for longer
than the other flesh-only side, as that way you increase the quantity
of fat flushed from the meat.  It's recommended to put the flesh
side down first on an intense grill, let the grill marks form, and
then flip over to the fatty, skin side and, after a minute, move away
from intense direct heat and allow to cook for a while over medium
heat as the fat drips away. 
Try grilled salmon recipes that allow the fillets to marinate for a
few hours beforehand, as this will give the meat for flavor and render
it even more tender.  Try marinating in a mixture of soy sauce,
honey, beer, and garlic powder for at least two hours, and then
proceed according to the recommendations mentioned above; if the
fillets are only an inch or inch and a half thick, allow for roughly a
total of 7 minutes on the grill, whereas if they are of two inches or
more give them a minimum of ten minutes on the grill.