salmon steaks

[bucketmouth64]

Received some salmon steaks from a friend and was wondering any grilling recipes you want to share? Never make salmon before so any tips would help.

[Dark Cloud]

Im not a huge fan of salmon but you can certainly do alot with it on the grill. Marinate it in some italian dressing for a while then grill...

Brush with a little oil, season with salt pepper, n garlic powder, then grill, when its almost done drizzle on some of that sweet n sour sauce that come in the little red jar...

Make a sauce from sesame oil, soy sauce, oj, garlic powder, salt, pepper, hot sauce, honey and brush with that...

Marinate in a simple vinaigrette - redwine vinegar, olive oil, dijon mustard, and whatever fresh herbs you like...

Honey mustard, ranch, bbq...

Just be careful not to overcook it, it will dry out quick. Go with high heat, probably 3-4 minutes a side, maybe a tad more if its thicker...

[zamboni]

Would you lay foil down so it doesn't stick? Seems like salmon would stick

[Dark Cloud]

Personally, im anti-foil on the grill unless your doing a "flavor packet". Once foil is used your baking not grilling, lol...

With a little oil or some non-stick grilling spray things should be ok. Two other reasons things stick are, the grill was not hot enough and folks flip stuff too soon. With some good heat most foods will release some natural fat and not stick after a few minutes. Some foods - ie boneless chicken breast or some fish are so lean they need some help(marinade, sauce, oil, spray) or they'll stick...

[Jim Almquist]

Here is a few recipes that I have tried and like.

The first is from one of Tom Linderhom's chefs

Salmon Ala Osberg

Here is a recipe that one of my chef's came up with that I have used quite a few times in the last few weeks.

1 salmon filet per person (8-10 oz.)

1 box of Stove Top

2 tbsp. Mayo/Lemon-Dill Aoli (per filet)

Preheat oven to 350

Prepare the Stove-Top according to directions

While the Stove-Top is cooking, cover the filet with mayo/lemon-dill aoli and place filets in a baking dish/pan

Once stuffing is done, place on top of filet (usually 1/3 cup)

Place in oven for approximatly 20 min. (depending on desired doneness)

Serve with left over stuffing, potatoes, etc. and veg.

This can also be done with a whole salmon filet and then cut to serve.

Lemon Dill Aoli

1 cup of Mayo

Lemon juice and zest of 1 lemon

1 tbsp of dill

garlic, salt and pepper to taste

Cedar Plank Salmon

Put olive oil all over the top side of plank then sprinkle with cajun spice.

Put salmon fillet on plank, coat with olive oil and more cajun spice.

Cover salmon with lemon and lime zest and grated fresh ginger.

Enough to cover the top of the fillet.

Put on grill for 15 mins. at high heat.

Scrap off the zest before serving.

Dipping Sauce

1/2 sesame oil

1/2 soy sauce

chopped green onions

Serve at room temp and drizzle over grilled salmon.

For two fillets a 1/4 cup of sesame oil and 1/4 cup soy sauce and 4-5 green onions.

Any cajun spice wil work- no specific brand

[grey ghost]

Here's a Cedar Plank Salmon recipe I tried this week and like very well. This makes enough dry rub to save and already have ready for the next time you want to use it.

Soak plank in water for at least 30 minutes

Dry rub mix:

2 T coarse salt

1 T black pepper

1 T garlic powder

1 T dried basil

1 T paprika

1 T cheyanne pepper

1 T cumin

Rub both sides salmon with dry rub, place on plank on grill over medium heat for about 15 minutes. (No flipping needed)

[bucketmouth64]

The salmon were fileted so one side is all skin. I don't want to overcook the fish so how long of cooking time is enough? Meat is about an inch thick. Since there is skin on one side should I only cook skin side down and don't flip it?

[eyeguy 54]

Don't make it toooo difficult. Salmon is awesome on the grill. Since you have skin on fillets heres what I do. A little Pam spray on the grill. Heat to just above medium. Brush a little olive oil on skin side and meat side. Sprinkle meat side with lemmon pepper. Also a little cajon powder if you like cajon. Cook about 10 to 12 minutes skin side down. Indirect heat, not over the flame. Check to see if flakey. Salt and pepper to your taste buds. Enjoy.

[eyeguy 54]

I might have to get a cedar plank someday and try it. Sounds interesting. Does it add to the flavor?

[Dark Cloud]

The cedar plank definatly does add to the flavor. I keep them simple also. Some lemon pepper, salt, and a squirt of orange juice, maybe some cajun seasoning. I usuallly cook em on the top rack just till the meat flakes...

[SkunkedAgain]

I love eating the skin so I cook the skin-side down right over the flame. A crispy skin tastes awesome on salmon. Usually I cook salmon until it gets that light pink color all around and you get a little of the white foam on top. I couldn't tell you what any of that means except for some lovin' in my tummy

[grey ghost]

I was skeptical of the cedar plank adding anything but it definitely does add flavor. Quickly became my favorite way to make salmon. Plan on trying some veggies and other meat on the plank to see how they turn out.

[MNmikew]

Would you lay foil down so it doesn't stick? Seems like salmon would stick

When I do salmon steaks on the grill I use a fish basket (a hamburger basket works fine too). That way, no stick at all and easy to flip. Make sure to coat the basket with a non sick spray to make clean up easier.

[archerystud]

My favorite recipe is to use Steve Raichlen's Mojo sauce and marinade the salmon in it over night. Then I grill it on a cedar plank. Google the sauce as I'm sure you can find it on the web.

I haven't done this one for a couple months and I'm actually a little hungry for it right now.

The Mojo sauce is a combination of olive oil, garlic, lime juice, orange juice, cumin and oregano.

[eyeguy 54]

Hmmmmmmmm, I think I'll pass on letting the skin end up in my digestive tract.

[Swimbait2009]

Here are a couple general grilling tips that apply directly to delicate cuts like fish:

1. PREHEAT your grill. More heat is better then not enough. A hot grate will allow food to release much easier than a cool one.

2. CLEAN your grates. Old food on your grates not only imparts old flavors, but it will also cause it to stick or tear.

3. OIL your CLEAN, HOT grates. Take a fold of paper towels and dip it in some oil with your tongs. Wipe your hot grates with this and any food will release nicely.

4. DON'T FLIP too early. If you don't give your food a chance to develop a bit of a sear from the hot grates, it will stick like glue. Flipping also dries your food out.

For salmon filets with the skin on, I like a spicy marinade and reduction for it:

OJ

Cumin

Couple minced Jalapenos

Granulated garlic (coarse garlic powder)

Fresh ground pepper

Marinate your salmon filets in mixture for 30 mins or up to 2 hours. Grill FLESH (not skin) side down for 4 or 5 minutes. Turn filet over and grill to desired doneness, another 3-7 minutes. If you want to remove the skin before serving, you can actually separate the fish from the skin by grabbing the crisp skin with your tongs and sliding your metal spatula between the flesh and skin. If you can't get the spatula to slide through, the fish usually is not cooked through.

Either before or while the fish cooks, run the leftover marinade through a blender or use an immersion blender (INVALUABLE kitchen tool) until smooth. Pour through a fine strainer to remove any pulp. Bring liquid to a boil, reduce to a strong simmer, and cook until thicker 5 - 10 minutes.

Serve over a bed of white rice and top with reduced marinade or pass on the side. You can adjust the spiciness of the marinade and sauce by how many jalapeno seeds you include. More seeds = more spicy!

[SkunkedAgain]

The skin is generally very healthy for you...lots of Omega III at the cholesterol is the "good" cholesterol. While it surely has some calories and possibilities for PCB's, it's much better for you to eat than chicken skin!

Give it a try, but make sure that you've gotten the skin nice and crispy. Limp, moist skin is not very appetizing.

[BorderView]

this is not a grill recipe.

Stove top in cast iron skillet.

Brush with olive oil, dust with season salt, garlic salt and fresh cracked pepper. Medium heat, preheat the skillet for two minutes, skin side down - five min., flesh side down - 4 min. ENJOY

[chaffmj]

Here is one I like.

If weather doesn't permit grilling, cook in a grill pan on the stovetop."

Original recipe yield: 4 servings.

Servings:4 (change)

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INGREDIENTS:

1/4 cup orange juice

1/4 cup tamari or soy sauce

1/4 cup horseradish mustard

2 tablespoons grated fresh ginger

2 tablespoons honey

4 salmon fillets (about 1 inch thick)

Hot cooked rice

Lemon slices

Garnish: green onions, chopped fresh parsley

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DIRECTIONS:

COMBINE first 5 ingredients in a shallow dish; add salmon. Cover and chill 30 minutes, turning once.

REMOVE salmon from marinade, reserving marinade. Bring marinade to a boil in a small saucepan.

GRILL salmon, covered with grill lid, over medium-high heat (350 degrees to 400 degrees) about 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.

ARRANGE salmon over rice; drizzle with any remaining marinade. Serve with lemon slices, and garnish, if desired.

[eyeguy 54]

The skin is generally very healthy for you...lots of Omega III at the cholesterol is the "good" cholesterol. While it surely has some calories and possibilities for PCB's, it's much better for you to eat than chicken skin!

Give it a try, but make sure that you've gotten the skin nice and crispy. Limp, moist skin is not very appetizing.

I'll stick to chicken skin and Omega III capsules! heehee

[Surface Tension]

It depends on where the salmon is from. If its Lake Michigan salmon you'll need lots creativeness to make it edible. If is it LM salmon get rid of the skin and the layer of brown meat.

Anything West Coast doesn't need anything. Leave the skin on, and cross cut into 1" strips. I used to work in AK so I had plenty. Enough to where I'd try different sauces and spices.

Honey and mustard is one of my favorites. Towards the end of grill time brush on the sauce so it has a chance to carmelize. Same for bbq sauce.

If you do a foil packet use the one side of fillet. A little butter salt pepper is all you need.

Seal it up and let it steam.

When I get ocean run salmon now its rare so I don't cover any of the flavor up.

Lake Superior Cohos get sauteed in butter season with salt and pepper.

LS Chinooks get grilled like the OC run salmon or smoked.

[Cheetah]

We eat a lot of salmon from Lake Michigan. Smoked is a great way to cook them if you own a smoker. There are also lots of recipes for baked, grilled, steamed, whatever you want really.

The easiest way to cook it I think is to cut up the steaks to your size you like, spread some olive oil over them, sprinkle on some kosher salt. For the grill I keep mine set to low and own one of those fish/vegetable baskets with the holes in them. Heat the grill with the basket in it, then when ready spray the basket with some cooking spray and lay the salmon skin-side down on it. Let cook until the meat will flake apart when you check it with a fork and isn't raw looking inside. You can also do this right on the grill grates, but I prefer the basket.

Personally I prefer to eat the smaller fish on the grill with oil and salt like I described above. Once the salmon get bigger the meat has a much stronger flavor to it which I do not like as much. Some of the baked recipes you can get really crazy with marinades or with a crust over the meat. That helps mask some of the strong flavors. Smoking the bigger fillets is also good.