I ordered roasted and broiled(grilled) salmon form the restuarant and noticed both products tasted quite different. I don't have a great digestive system but noticed that the roasted salmon agreed with me more than the broiled salmon. I want to understand what was it about the specific cooking methods that gave the different end products.
Broiled slamon The sides were crispy and quite browned. The fish didn't have the natural flavour of salmon/seemed to have lost it. The oil tasted greasy and mechanical if that makes any sense.
Roasted Salmon It was not browned or crispy like the broiled. It tasted like normal salmon i.e. similar to poached salmon. Oily was present but not greasy/mechanical tasting like the broiled salmon.
Basically the roasted tasted closer to poached salmon. However I read that roasted salmon is to be done at 450f and this would brown it just like grilled.
My guess is that they roasted the salmon was done at a low tempertare and for a short time hence the slamon retained its juices, didn't get too processed. The broiled salmon was probably done very high and also the smoke may have gone in the meat or something to that effect. I want to understand what happened.
I have no idea what happened but based on the cooking methods can you explain why the broild and roasted salmon gave the different results?
If it was due to low temperature and short time as I am guessing, wouldn't I then be able to grill at a low temperature and for a short time and create the same result as with the roasted salmon? Or would the fact that I am broiling still cause other chemical differences in the meat even at low temp and low duration broiling?