Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
fishinchicks

Salmon question

13 posts in this topic

I bought some wild salmon with skin on. It is currently frozen. What would you all recommend as a way to prepare it? Should I thaw it first?

I thought about grilling it in a foil packet with seasonings, etc, so any suggestions would be good there as well.

Thanks!

Share this post


Link to post
Share on other sites

I have cooked them on the top shelf thawed out with skin side on the grates. I like a little brown sugar on them. Google salmon recipes and choose some different ingredients for the rubs.

Share this post


Link to post
Share on other sites

This is my absolute favorite way but you will need a ceder plank or a ceder shake that is untreated.

Spray the ceder shake with oil or rub with olive oil and then sprinkle Cajun spice all over it( don't worry it will not heat it up )lay the fillet without skin down and oil and sprinkle again with spice. Now you need the zest of one lemon and lime and a equal amount of fresh grated ginger, mix all of it up and cover the top of the fillet and grill on high for about 20 min. or till the fillet can flake.

Sauce

Mix up 1/2 cup soy sauce and 1/2 cup sesame oil and 2 or 3 fresh green onions chopped up into small pieces and mix up.

Scrap off the zest mix and cut up a portion and spoon on the sauce with the onions on top and you are ready to eat.

Share this post


Link to post
Share on other sites

Hey Jim,

I'm liking the Ithaca 12 gauge I bought from you a few years back!

Share this post


Link to post
Share on other sites

I hate to say it but I regret selling my 2 shotguns and my pistol but I love my camera equipment.

Share this post


Link to post
Share on other sites

I would thaw it first. Then at least a 1/2 hour (I have done this for up to 3 hours) before grilling drizzle a little olive oil over it, sprinkle some garlic-garlic, Montreal steak seasoning and dill on it. When you are ready put it on the grill directly over the coals skin side down. Once it becomes a little firm I flip it over and sear the flesh. Depending on how hot your coals are and how thick the fillet is you may have to flip it back on the skin side to keep the flesh from burning before it is done.

Share this post


Link to post
Share on other sites

Cedar plank on the grill is the absolute best way I have ever had salmon. Soak the plank in water for a couple hours first, pat dry, put olive oil on plank, fresh sliced lemons on the filet. Cook till done. Be ready with a squirt bottle to put out any flames that may come from the plank burning.

Share this post


Link to post
Share on other sites

Is the plank a one time use thing, or can it be reused? Also, I have a gas grill, so any adjustments I would need to know about?

Share this post


Link to post
Share on other sites

I have used them more then once but I buy the untreated shakes at Menards and I think a third of a square was $13.00 and that is pretty much a lifetime supply plus you can give some to friends. The planks they sell just for salmon I feel are just too expensive but I am sure you would get a lot of use out of them as long as you soaked them. The shakes that I use I never soak just slap on the olive oil. I gave the recipe to my brother in law parents and they felt like it the first time that they ever cooked something at home that was almost a gourmet type meal and they are in there 60s. I made no special adjustments just preheat in high and keep it on high.

Share this post


Link to post
Share on other sites

Thanks for the info.

I just found a recipe in our local paper for grilling salmon. It calls for a brown sugar and soy sauce based glaze.

Looks like a trip to Menards is in order. 3d-ClinOeilPouce.gif

Share this post


Link to post
Share on other sites

Run a search in this section for a "cedar plank salmon" recipe by Cheffrey. Fantastic.

Share this post


Link to post
Share on other sites

Thanks for the tip, BAIT956. That series of posts answered most of my questions.

Now, to run find some cedar planks!

Share this post


Link to post
Share on other sites

The shakes that I use I never soak just slap on the olive oil.

When I have to use a gas grill, the grill is so close to the heat that if the planks are not soaked good, they are always on fire.

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0



  • Posts

    • Except for the fact that to Hillary Minneapolis/ St Paul is rural fly over territory. Outstate doesn't even exist and I would rather that rural areas are left to make their own choices rather than have what they do be dictated by the Capital.    If you ever ran a small city hall and saw the additional dollars it takes to do an infrastructure project with the USDA involved you might think a bit differently about all the " help" big government provides. 
    • Looks like we have at least 1 faithless elector so far.
    • Of the 2 candidates that had a chance at winning, Hillary was the only one that had anything resembling a plan to help rural America. Hillary's plan just didn't resonate because it basically was modernizing rural America, and rural America wants to relive a past that is no longer achievable.    Unfortunately a libertarian is probably an even worse choice for rural areas. While a libertarian would cut federal taxes, they also would significantly cut spending to things like infrastructure where rural areas have a disproportionate maintenance cost to local tax revenue ratio. The Libertarian "privatize everything" or "leave it to the states" mentality would likely lead to many roads becoming toll roads in order to pay for maintenance. And those tolls are by and large paid by locals, increasing costs of local goods and making area businesses less competitive.
    • Well, OSU is going to the playoff, and Wisconsin and Michigan are getting at large bowls. That leaves Minnesota as the #4 remaining team.
    • +1 on striker ice love mine    
    • I know of which you speak and they were full when I stopped by for my new fav Ghost Pepper beef sticks on the last weekend. Well I stopped by on the 1st-2nd and last weekend for the beef sticks! I use to cut up all my Deer until I and the wife wanted some of those more fancy brat's and sausage I just couldn't do.
    • My FXR sled jacket and bibs have the F.A.S.T Flotation Assistance system Technology in them so I get dlb duty out of the suit sledding and Ice fishing. Right now Cab's up in Rogers has the FXR outdoor suits but they aren't cheap. Love mine.    
    • Those look Great. Most of the time just crock potted them to death! 
    • Glad to hear it isn't the local 172 processor people complained about last year.    I was happy to have the needed "facilities" back this year.  Set up, skinned, sliced, diced, vacuum packed and cleaned up in 3.5 hours.  No, that doesn't include the grind, but we do take that in.
  • Our Sponsors