Ques' on grilling salmon

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

Thanks, Bob-tx

Bob-tx wrote:


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.

[Only registered users can see links. ]

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

On Oct 20, 5:59*am, RegForte <[Only registered users can see links. ]> wrote:

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!

Bob-tx wrote:

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.

Bob-tx wrote:

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.

On Oct 20, 8:50*am, Janet Wilder <[Only registered users can see links. ]> wrote:


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*

RegForte said:

Hey Reg,

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

MartyB

On 20-Oct-2009, Tutall <[Only registered users can see links. ]> wrote:


.. . .


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)

Tutall wrote:
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.

"Janet Wilder" <[Only registered users can see links. ]> wrote in message
news:005a40bb$0$23471$[Only registered users can see links. ]...

Janet, we have Salmon roughly weekly. We usually do it with the
same method, and you might want to give it a try.

Salmon is cut into fillets with the skin ON. It's washed and
drained before preparation, then doused liberally with olive oil.

Placed skin side down, the flesh side is then sprinkled with
Kosher salt and then covered liberally with dry dill weed.
Period.

The grill is preheated to as high as it goes, then the grates
sprayed with Pam for Grilling. Immediately, the salmon is placed
flesh side down and cooked for 3-4 minutes, max. It's then
flipped to flesh side up and cooked until the thickest part is
120f maximum. By then, the skin is hardened at the edges.

It's served with our ginger butter sauce, which I've posted
before. If you ask, I'll post it again. We serve the salmon in
about 8 ounce fillets per person and that seems to be about right.
Most prefer to flip the fillet over, remove the skin and then use
the side of a fork to remove most of the dark fat/line before
flipping it back over and enjoying.

--
Nonny

Live a good and honorable life.
Then when you get older and
think back, you'll enjoy it
a second time.