- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Looking for Grilled Salmon Recipe
Posted on 7/16/14 at 5:04 pm
Posted on 7/16/14 at 5:04 pm
Gimme your best shot.
TIA
TIA
10
Posted on 7/16/14 at 5:16 pm to DocHolliday1964
Salt pepper and a little soy sauce
Posted on 7/16/14 at 5:26 pm to DocHolliday1964
Salt and pepper on a cedar plank @300 for 15 min
Posted on 7/16/14 at 5:35 pm to gmrkr5
I like to top mine with spinach Madeline..and bake it or grill it
Posted on 7/16/14 at 5:49 pm to DocHolliday1964
quote:
1/2 cup firmly packed brown sugar
1/2 cup dry white wine $
1/4 cup lemon juice
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
8 pieces (about 6 oz. each; max. 1 1/4 in. thick) boned, skinned wild salmon fillet $
1/4 cup (1/8 lb.) butter $
Lemon wedges
Preparation
1. In a large, wide bowl or 9- by 13-inch baking dish, stir brown sugar, wine, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper until sugar is dissolved.
2. Rinse fish and pat dry. Add to marinade and turn to coat. Cover and chill for 1 to 2 hours.
3. Lift salmon from marinade and transfer to a 12- by 17-inch baking pan. Pour marinade into a 1 1/2- to 2-quart pan over medium-high heat; add butter and stir until butter is melted and mixture is simmering, 4 to 5 minutes.
4. Lay salmon, skinned side down, on a generously oiled grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds). Brush fish generously with the baste; close lid if using a gas grill. Cook until salmon pieces are well browned on the bottom, 3 1/2 to 4 minutes (keep a spray bottle filled with clean water on hand to spritz any flare-ups). With a wide spatula, carefully turn pieces; brush tops with baste and continue to cook, basting often, until the salmon is just opaque but still moist-looking in the center of the thickest part (cut to test), about 5 to 6 minutes longer. Discard any remaining baste.
5. Transfer salmon to a warm platter or plates and garnish with lemon wedges. Add more salt and pepper to taste.
LINK
These folks have been cooking this for a couple of decades and it's as good as I've had.
Posted on 7/16/14 at 6:42 pm to DocHolliday1964
The more simple the more better. Assuming you have PNW salmon and not Atlantic....which is less flavorful IMO. Marinade 2 parts OJ to 1 part soy. Add a couple tablespoons of olive oil, sea salt and fresh black pepper to the mix. Rinse fish, cut into portion sizes of 8 oz or so. I usually marinade in a gallon size ziplock with the fish turned face down for 4-5 hours. Grill over charcoal if possible. You want the fire to be on the lower side of hot....250-300. Cedar Plank is great. You have to soak the cedar for 3 hours or so. I use cedar fencing from Home depot cut into 12" or so lengths. A lot cheaper than what the grocery stores sell. Don't over cook. Salmon has a natural "slab" about 1/16- 1/8" thick that runs down at an angle. Pry back the fish between 2 of these slabs. If it is red down in there, keep cooking. As soon as it turns pink, you're done.
You can see the slabs in this pic demarcated by the white.
You can see the slabs in this pic demarcated by the white.
Posted on 7/16/14 at 6:49 pm to DocHolliday1964
Posted on 7/16/14 at 7:11 pm to DocHolliday1964
Top with some lemon juice, rosemary and garlic salt.
Easy and delicious.
Easy and delicious.
Posted on 7/16/14 at 7:56 pm to Zappas Stache
Yall makin me hungry! Thx fellas
Posted on 7/17/14 at 7:58 am to DocHolliday1964
Take filet out of paper. Slice it then and lay it over rice. Dip in soy and wasabi. Drop of chili sauce.
Posted on 7/17/14 at 8:12 am to Zappas Stache
Any and all of these ideas are good. I prefer mine with the skin on as it tends to keep it more moist.
Two things I'll add, don't over cook it, this fish should be cooked no more than medium and if buying cedar planks at Home Depot as Zappa said, make sure they are not treated. They have treated cedar and if you use it you will grow a tail or die.
Two things I'll add, don't over cook it, this fish should be cooked no more than medium and if buying cedar planks at Home Depot as Zappa said, make sure they are not treated. They have treated cedar and if you use it you will grow a tail or die.
Posted on 7/17/14 at 9:38 am to Martini
Even walmart has cedar planks now for cooking and you don't have to worry about the processing since they're food grade.
I do mine on the planks with salt, pepper, cayenne, fresh thyme, brown sugar, lemon juice and creole mustard. Medium on the planks takes about 9-10 minutes on my grill since I cook about 400 or so, seems to get a bit more of the cedar flavor out of the planks. my aggie father in law who hates fish talked about them for two days, so it must be alright.
I do mine on the planks with salt, pepper, cayenne, fresh thyme, brown sugar, lemon juice and creole mustard. Medium on the planks takes about 9-10 minutes on my grill since I cook about 400 or so, seems to get a bit more of the cedar flavor out of the planks. my aggie father in law who hates fish talked about them for two days, so it must be alright.
Posted on 7/17/14 at 11:45 am to Martini
quote:
buying cedar planks at Home Depot as Zappa said, make sure they are not treated. They have treated cedar and if you use it you will grow a tail or die.
Someone else has said this but I have yet to find treated cedar at Home Dep or Lowes. And treating cedar seems to be redundant. Although I have noticed I can stand out in the rain and not get wet. But yea, make sure it;s not treated.
Posted on 7/17/14 at 1:29 pm to DocHolliday1964
Wild (not farm raised) salmon. Salmon is healthy, flavorful, moist and delicious, to goop it up with a ton of sauce or overcook it, till it has the texture of catfood is a waste.
Less is more.. Season with salt and black pepper and you're good to go.
Posted on 7/17/14 at 1:51 pm to bdevill
quote:
Salmon is healthy, flavorful, moist and delicious, to goop it up with a ton of sauce or overcook it, till it has the texture of catfood is a waste.
That's why I love the slow roasted method. It's moist, buttery and the flavor is fresh.
Posted on 7/17/14 at 3:33 pm to DocHolliday1964
Gonna get skewered, but it is one of the few dishes that I like a creole seasoning like Tonys, that and RB and Rice are the only two things I like it on or in. Little olive oil, and squeeze of lemon as well.
Posted on 7/17/14 at 3:43 pm to Gris Gris
I've been wanting to invest in a fish poacher, mainly for poaching salmon. I've poached halibut before and it was incredible.
Posted on 7/17/14 at 5:32 pm to DocHolliday1964
I only have one salmon recipe.
On the griddle, salt & pepper, olive oil and rosemary.
done.
On the griddle, salt & pepper, olive oil and rosemary.
done.
Posted on 7/17/14 at 8:22 pm to Zappas Stache
quote:
Someone else has said this but I have yet to find treated cedar at Home Dep or Lowes. And treating cedar seems to be redundant. Although I have noticed I can stand out in the rain and not get wet. But yea, make sure it;s not treated.
Most cedar shingles and shakes are treated and they are still treated with cca which is chromate copper arsenate. It's a known carcinogen. Just pay attention because they are out there.
bdevil I'd like to get a fish poacher as well. A 20" copper or stainless. I saw Martha Stewart poach a whole salmon in an antique 30" copper and it was really nice. Look around because you can find them used kind of reasonable.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News