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Started By
Message
Favorite way to cook sockeye salmon?
Posted on 5/23/19 at 5:39 pm
Posted on 5/23/19 at 5:39 pm
I don't have a grill setup just yet so I was thinking about just doing in the oven with some lemon slices and some salmon rub seasoning
Any other ideas?
Any other ideas?
12
Posted on 5/23/19 at 5:41 pm to Powerman
Posted on 5/23/19 at 5:51 pm to Powerman
Melt 4 tbsp of butter, add 3 cloves fresh garlic, a teaspoon of fresh thyme, 2 tbsp of whole grain or creole mustard, 1 tbsp cajun seasoning, and red pepper flakes if you want more heat.
S&P the fish then brush the above mixture all over it.
Cook at 350 to 135 degrees, then broil for 5 minutes or so to get to 145 and thicken up the butter mix.
S&P the fish then brush the above mixture all over it.
Cook at 350 to 135 degrees, then broil for 5 minutes or so to get to 145 and thicken up the butter mix.
This post was edited on 5/23/19 at 9:05 pm
Posted on 5/23/19 at 6:04 pm to Powerman
Broiler.hot and quick ... just like ..
Posted on 5/23/19 at 6:36 pm to t00f
Low & slow....250 degrees until pink in the middle....about 20 minutes. Don't over cook. I marinate in a lime juice, soy, dash of rice wine vinegar solution. If cooked properly, you shouldn't have to add anything to the finished salmon except a sprinkle of salt.
Posted on 5/23/19 at 6:42 pm to Powerman
marinate it in soy sauce, honey, garlic powder mix for an hour, put on grill over coals, skin side down for 6 minutes, flip and cook other side for 2-3 min.
Posted on 5/23/19 at 8:09 pm to Powerman
I love cold-smoked salmon.
Posted on 5/24/19 at 6:46 am to Powerman
Copper River Sockeye and King are in season right now.. Just got some in Tuesday and pan seared a piece of sockeye.
Seasoned with Paul Prudhomme's fish magic and a little salt. Pan seared in Ghee. 4 minutes on each side, on medium heat.. Depending on the thickness of the fish, it can go 3 or 4 minutes. The fish should be served Medium rare. This was the best I've had, so far. If it's cooked too long, and is too well done, you might as well just eat a can of cat food.
If I want a sauce, I'll use a lemon, butter and tarragon sauce.
Seasoned with Paul Prudhomme's fish magic and a little salt. Pan seared in Ghee. 4 minutes on each side, on medium heat.. Depending on the thickness of the fish, it can go 3 or 4 minutes. The fish should be served Medium rare. This was the best I've had, so far. If it's cooked too long, and is too well done, you might as well just eat a can of cat food.
If I want a sauce, I'll use a lemon, butter and tarragon sauce.
This post was edited on 5/24/19 at 7:40 am
Posted on 5/24/19 at 7:03 am to Powerman
BGE
Posted on 5/24/19 at 7:11 am to Powerman
For God’s sake don’t bake it.
Either smoke it or cook on cast-iron. If you can’t do that, then grill it.
If you cant do that and only have the oven to heat it, then give the fish to someone else. Surely you know someone who has the tools for doing a better option than an oven.
Either smoke it or cook on cast-iron. If you can’t do that, then grill it.
If you cant do that and only have the oven to heat it, then give the fish to someone else. Surely you know someone who has the tools for doing a better option than an oven.
Posted on 5/24/19 at 9:10 am to Powerman
Pan sear in hot skillet until crisp. Lemon, dill, aleppo pepper sauce. Don’t cook past medium. This was 2 minutes on each side.
Posted on 5/24/19 at 9:18 am to Martini
Our favorite way to cook salmon is to lightly coat the salmon filet with honey mustard and put under a hot oven broiler for 6 to 7 minutes depending on the thickness. Its quick and easy and taste delicious.
Posted on 5/24/19 at 9:22 am to cable
quote:
marinate it in soy sauce, honey, garlic powder mix for an hour, put on grill over coals
quote:
I don't have a grill setup just yet
Posted on 5/24/19 at 9:47 am to cable
quote:
garlic powder.. put on grill over coals
garlic and garlic powder burn very easily and turn bitter.. especially garlic powder.
I don't get the use of grilling or broiling something, especially an expensive piece of fish or meat, and scorching the garlic.
This post was edited on 5/24/19 at 9:50 am
Posted on 5/24/19 at 4:39 pm to sml71
quote:
For God’s sake don’t bake it.
Either smoke it or cook on cast-iron. If you can’t do that, then grill it.
If you cant do that and only have the oven to heat it, then give the fish to someone else. Surely you know someone who has the tools for doing a better option than an oven.
I baked it just to spite you and it came out fine
Posted on 5/25/19 at 7:46 am to Powerman
Then that poor fish died for nothing...
Posted on 5/25/19 at 10:08 am to sml71
quote:
If you cant do that and only have the oven to heat it, then give the fish to someone else. Surely you know someone who has the tools for doing a better option than an oven.
Well I roast them whole and whole filets using Gris Gris method of low heat and they come out fine. I’ve poached them in white wine as well which is good and a classic way of cooking them.
It depends on my mood. I like a high hot and fast sear to crisp it as much as any but there are different ways. We aren’t all as rigid as you.
Posted on 5/25/19 at 10:31 am to Powerman
I’m sure someone will say this looks like shite, but it tasted good to me 
I cooked two fillets on hickory planks on the BGE last weekend. Cooked them direct heat at 350 with butter on the planks and lemons on the fish durin the cook. Seasoned with salt and pepper.
We topped it with a soy honey glaze.
There are a whole lot of ways to do it
I cooked two fillets on hickory planks on the BGE last weekend. Cooked them direct heat at 350 with butter on the planks and lemons on the fish durin the cook. Seasoned with salt and pepper.
We topped it with a soy honey glaze.
There are a whole lot of ways to do it
Posted on 5/25/19 at 5:56 pm to Powerman
Get some Duke's Mayonnaise and brush the exterior of each filet with a light coating. Season with cracked pepper, salt, dill, and garlic powder.
Bake at 350 for 18-25 minutes or until flakes come off of the filet with a fork
Bake at 350 for 18-25 minutes or until flakes come off of the filet with a fork
This post was edited on 5/25/19 at 5:58 pm
Posted on 5/25/19 at 6:27 pm to The Levee
quote:
Bake at 350 for 18-25 minutes or until flakes come off of the filet with a fork
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