bob-tx

Have never grilled, smoked, cooked, or eaten fresh salmon. Want to
try grilling some. Any suggestions on spices, techniques, etc?

Thanks, Bob-tx

regforte

I like to brine then grill with nothing but a light coat of olive oil,
salt and pepper. No sauces, mops or other adornments. The key
is in the prep, and then not overcooking it.

I use this brining process.

http://www.3men.com/threemen1.htm

Basically, the ratio is 2 C salt per gallon of water, brined for about
two hours.

When cooking (any kind, grilling, smoking, etc), the core temp should go
not much higher than 130 F so it's still slightly underdone in the
center.

--
Reg

tutall

Listen to Reg, man knows his cooking and seafood.

Pacific Salmon is my favorite meat, Atlantic (aka farm), not so much.
Have never tried brining one, will have to give it a try.


v this is the important part v

^ this is the important part ^
This is perfection...........


Absolutely, edges will become flakey, and the flakyness will increase
with doneness, and help give an indication of doneness. Do NOT
overcook. You can always put an undercooked one in the microwave for
30 seconds or so, but you can't undo overcooked.

I use the same distance/heat as I would for a pork tenderloin, doing
the steak direct for 2-3 minutes or so a side, flipping twice and
depending on color will move it (just) off to the side of the fire
where there's still plenty of radiant heat, but not quite so much as
direct. Lowering the lid will speed things along of course.
Sorry about the vague (lack of) times, I should time it the next time
I do one.

Have found I get more consistant results when I use a wristwatch and
time stuff when grilling steaks, so should probably do the same for
salmon steak.

Last month we had some fresh salmon in from Alaska, oh lord it was
good. Didn't mess it up, hate to overcook or make a mess of such a
fine cut of meat.

If you can get your hands on Pacific salmon (deep red color), do it!

janet wilder

I use an untreated cedar plank. I soak the plank in water for at least 2
hours then put it on an old cookie sheet. Oil the plank with cooking
oil. Put the fish on the plank, skin side down.

I make a glaze out of chopped fresh ginger and pure maple syrup that I
boil together for a couple of minutes and lightly brush the fish before
cooking and once or twice while cooking.

Grill it with the cover down on the gas grill until it becomes opaque
and flakes easily with a fork.

I like to use Keta salmon. A whole side fillet is the perfect size to
serve 4 people with some leftover or even seconds.

I never use Atlantic farm-raised salmon. It has no flavor and is
artificially colored.

I don't care for brining as we don't like salt and we *can* taste it.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

pete c.

I typically smoke a side of salmon in the smoker when I'm smoking 'Q.
Since the brisket takes nearly forever and the salmon only a couple
hours the salmon is a nice lunch while tending the smoker. I never add
anything but a little salt and pepper.

tutall

IMO this is like putting A-1 sauce on a good steak. Have you tried it
with just simple S&P or similar?

And sugar near high heat? *shrug*

nunya bidnits

RegForte said:


Hey Reg,

How about halibut? How would you treat steaks differently from filet, if at
all?

MartyB

brick

.. . .


Speaking of wristwatch. I've been wearing a Casio Alarm Chronograph
wristwatch for about 30 years. It has a very convenient stopwatch
function that is perfect for timing steaks. Since I wear it all the time,
I never misplace it. You can get one direct from Casio for $23 and
change. I just bought a new one. Features are virtually unchaged in
30 years and the price is about the same despite inflation. (The buttons
on the old one got too stiff for my elderly fingers)

Didn't mean to hijack the thread. Carry on.
--
Brick (Youth is wasted on young people)

janet wilder

The "sugar" is not near the heat and the heat is not all that high.

Yes we have tried it with just pepper and garlic (if you would have read
my post without first putting on your "yuck!" face, you would have seen
that we do not like salt. We like the little bit of sweet from the maple
syrup.

We got this recipe in New Brunswick, Canada where they mostly plank the
salmon and maple syrup is something Canadians do all the time. The
ginger was my own.

If you don't want to eat it, they you are not invited the next time I do
one.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

tutall

And if you weren't looking to be pissed off and offended you would
have seen I said:
"or similar". Gives a lot of leeway to remove the salt don't that?
BTW, I've made something very similar, didn't like the sugar on
salmon flavor myself. If you do, good on ya, no problem with others
enjoying something I don't.

*sigh*

Damn, made an effort to play nice too. Time wasted on someone wanting
to take offense?

I thought I made it clear that it's a taste thing and that you're
welcome to yours. I did not say your recipe sux balls six ways to
Dallas now did I? What the hell did I write that got your salmontail
Janet?

And no, I don't expect an invite for salmon within 1,000 miles of the
Pecos. Beef, Mex, chiles? Sure, I wouldn't expect you to be as
experienced with dungeness either, no sin on your side. I know you can
teach me some things, but salmon, dungeness? Mebbe not, eh? <-
Canadian do this all the time, heheheh, eh


When wild salmon was as (relatively) common (used to catch it
occasionally) as it had been once apon a time, I would play with
variations too just for a change. Now that the California salmon run
is almost dead, and wild pacific salmon of any type is dear, you won't
find me messing with the meat, it's too damn good as is.
Same way I don't play with good cuts of steak the way I once did. But
unlike beef, the salmon are almost gone now.

Chill Janet, no offense was intended.