From the Calphalon Kitchen: Indoor Grilling

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Article By: Calphalon Team
Originally Published: 2/25/2013

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Have you experienced the satisfying sizzle and bold flavor of a juicy steak cooked on a stovetop grill pan? Grilling isn’t only for the backyard anymore – indoor grills are great solutions when it’s cold and rainy, or on busy weeknights when you want to make a fast and healthy meal for your family.

Grilling uses dry, direct heat to sear meat and create intensely flavored exteriors. Susie Reading, Executive Chef at the Calphalon Culinary Center, recommends choosing tender cuts, such as strip loin, filet or rib eye, chicken or firm fish, because the grill pan’s direct heat will bring out and enhance the natural flavors. Less tender cuts of meat, such as flank or skirt steak, are also great on the grill but, for best results, should be tenderized or marinated first.

The best indoor grill pans are heavy and durable, with thick ridges on the pan’s surface that work in the same fashion as a barbecue rack. These ridges elevate food while it’s cooking and allow fat to drip away, resulting in a meal that’s not only delicious, but healthier, too. In addition, you’ll get great grill – or crosshatch – marks on your food for a plate-ready presentation.

Want to see more? We’ll show you how to grill indoors, step by step.

Grilled Salmon

Step 1: Place salmon filets on a flat dish, add a small amount of vegetable oil (approx. 1 Tbsp. per serving) and season with salt and pepper, if desired.

 

Step 2: Choose your grill pan. The Calphalon Unison 12” Grill Pan with Sear Nonstick and the Calphalon Contemporary Nonstick 11” Square Grill Pan are both great choices.

Step 3: Place your grill pan on the stovetop, and preheat over medium-high heat. When fully preheated, the rim of the pan should be hot to the touch.

Step 4: Place the prepared salmon (non-skin side down) in the hot grill pan. Grill for approximately 3 minutes. If you desire crosshatch grill markings, use tongs to turn the salmon 90 degrees half-way through the cooking time.

 

Step 5: Use tongs to turn salmon over. Grill the second side for 3-4 minutes. Repeat the 90 degree rotation technique half-way through cooking time for crosshatch grill marks on the second side.

 

Step 6: Remove from pan when salmon reaches desired doneness, or when meat thermometer inserted into the salmon reads 150°F.

Step 7: Serve salmon with a side dish, and enjoy!

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