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Started By
Message
re: Grilling Salmon
Posted on 3/11/18 at 2:40 pm to StringedInstruments
Posted on 3/11/18 at 2:40 pm to StringedInstruments
The primary concern with fish is parasites. As long as it has been frozen, you’re fine. If it’s not labeled as previously frozen, just ask.
If someone brings you fresh fish they caught themselves, be careful.
If someone brings you fresh fish they caught themselves, be careful.
0
Posted on 3/12/18 at 10:02 am to BatonRougeBuckeye
Where do you all buy salmon around Baton Rouge? The shite in the case at Albertson's looks like it may have been there for a month and you couldn't pay me to eat it.
I saw someone mention Costco but I don't have a membership and don't do enough grocery shopping to justify it, plus I will not go there just for salmon.
Any local grocery store have salmon you can trust? Should we just buy the bag of frozen pre-sliced pieces and thaw those? I've used them before and they were ok but I kept wondering if "fresh" would be better.
I saw someone mention Costco but I don't have a membership and don't do enough grocery shopping to justify it, plus I will not go there just for salmon.
Any local grocery store have salmon you can trust? Should we just buy the bag of frozen pre-sliced pieces and thaw those? I've used them before and they were ok but I kept wondering if "fresh" would be better.
Posted on 3/12/18 at 10:33 am to BigB0882
quote:
Any local grocery store have salmon you can trust? Should we just buy the bag of frozen pre-sliced pieces and thaw those? I've used them before and they were ok but I kept wondering if "fresh" would be better.
Look for wild fish, not farmed, which you'll have to wait a little longer for. Our first salmon run is just now starting.
If it's Atlantic salmon, it's farmed even if it doesn't say so.
I'm lucky, I only eat salmon I catch myself.
Posted on 3/12/18 at 5:07 pm to BatonRougeBuckeye
Anyone else see no value to grilling salmon? It does almost nothing for the fish. Slow in the oven at 275 for me.
Posted on 3/12/18 at 10:40 pm to sawfiddle
quote:
I swear I've tried salmon a thousand different ways and it tastes like gar vagina and acid reflux.
You’re eating gar wrong.
Posted on 3/12/18 at 11:07 pm to Willie Stroker
Well I was offered gar balls and didn't want to discriminate the opposite sex.
Posted on 3/12/18 at 11:14 pm to BigB0882
quote:
Where do you all buy salmon around Baton Rouge? The shite in the case at Albertson's looks like it may have been there for a month and you couldn't pay me to eat it.
I saw someone mention Costco but I don't have a membership and don't do enough grocery shopping to justify it, plus I will not go there just for salmon.
Any local grocery store have salmon you can trust? Should we just buy the bag of frozen pre-sliced pieces and thaw those? I've used them before and they were ok but I kept wondering if "fresh" would be better.
Whole Foods is the only place here to buy good fresh wild salmon. They rotate the stock and it’s as fresh as you can get in Baton Rouge.
The Atlantic at Albertsons is the same as Costco and Sam’s. It’s all farm raised but it is fresh, not frozen and ask for one from the cooler not the case. I buy them on occasion because I’m the only one in the house that eats salmon. I’ll make gravlox or poach or slow roast and they are ok. Better than the frozen around here.
But the best option is Whole Foods.
Posted on 3/13/18 at 1:27 am to Martini
We buy the C. Wirthy farm salmon from Sam's. We think they are very convenient and taste great. From Peru.
Posted on 3/13/18 at 7:54 am to Martini
Interesting blind taste test
Chefs pick farmed salmon over wild
Chefs pick farmed salmon over wild
quote:
The judgments were definitive, and surprising. Farmed salmon beat wild salmon, hands down. The overall winner was the Costco frozen Atlantic salmon (Norwegian), added to the tasting late in the game — to provide a counterpoint to all that lovely fresh fish, we thought.
This post was edited on 3/13/18 at 7:56 am
Posted on 3/13/18 at 8:28 am to sawfiddle
quote:
it tastes like gar vagina
Perhaps your taste runs to gar penis.
Posted on 3/13/18 at 8:40 am to BatonRougeBuckeye
in addition to the other marinades/rub/brush mixtures mentioned here, I'll add another... I recently tried the ginger sugar mix from Red Stick Spice on a salmon filet and it was fantastic.
Posted on 3/13/18 at 10:23 am to LSUfan20005
quote:
Anyone else see no value to grilling salmon?
It's the only way to cook it for me. Over charcoal and sometimes on cedar plank. I keep my fire low at about 250. I actually baked some sockeye last night as there is no grill at the place we are staying. It was not nearly as good as when I grill it. And farm raised Atlantic salmon is very bland compared to wild caught pacific northwest. If you season the hell out of Atlantic salmon you can make it taste decent but PNW salmon you don't have to do much to make it good.
Posted on 3/13/18 at 8:25 pm to Zappas Stache
I buy skin on one side, brush with olive oil, sprinkle w/ Kosher salt and cracked black pepper. Scrupulously clean your grill grates, get them fairly hot, oil the grates, start the salmon skin side down, I cook until it easily releases, then flip and get some grill marks on the other side for flavor, I take it off at 130F (using a thermapen) - no need to rest, plate it and eat it. I like it with Mae Ploy thai chili sauce or sometimes with a light squeeze of lemon.
Keys (1) Clean grill (2) hot grill (3) skin side first - don't marinate ahead of time, especially in lemon juice.
Keys (1) Clean grill (2) hot grill (3) skin side first - don't marinate ahead of time, especially in lemon juice.
Posted on 3/14/18 at 5:16 am to Tigerpaw123
quote:
Chefs pick farmed salmon over wild
The only wild fish they tasted was a fall run Chinook, which is far from the best tasting salmon.
The spring run Chinook we have is the best tasting King but it isn't the best tasting salmon. Our best tasting salmon is the Coho. We don't have sockeye but those are very good.
Folks here will not smoke a "Springer" but will smoke a lot of their fall fish that are caught. The difference in taste is very noticeable.
Posted on 3/14/18 at 5:37 pm to TH03
quote:
Brush a whole skin on fillet with olive oil, sprinkle on salt and lemon pepper, grill skin side down on medium high heat until the white fat starts coming out of the fattest part.
No
No
No
God no..
Posted on 3/14/18 at 5:38 pm to Martini
Wrong
Posted on 3/14/18 at 9:30 pm to BatonRougeBuckeye
Cook it slow and medium to medium rare. I recently tried putting a small amount of ginger salad dressing on top and it was absolutely delicious
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