Salmon Ideas?

[mabr]

OK Ive got LOTS of salmon after our trip to Lake Michigan and I need ideas. To start with I have never been a fan of trout or salmon. Its texture has always been too greasy to me. Walleye, crappie I like, it’s a drier texture to me . I also don’t care for it smoked either. I will admit I’ve had a few pieces on occasion that were pretty good tasting, but not to where I would have a craving for it or just had to have it again.

I hear so many talk about how they just love salmon and I want to be able to say that I love it as well. So I need ideas on how to cook it now that I have it. Any ways to make it less oily? We’re searching online but I know that folks on here have way more experience and ideas than most other cooking sites.

I searched the forum and seen some pretty good ideas, in fact I just got done cooking ¼ of a laker we got and ¼ of a king on the grill and it wasn’t bad, but still needed something else. I put Lemon pepper, salt on it, grilled on aluminum foil with olive oil on the foil. Cooked on low heat for about 15 minutes. Meat flaked off real easy so I know it was done, but man I hope I can find a way to dry it out some more. PLEASE help.

[eyeguy 54]

you have a serious problem! drop the rest off at my place!! ;>) A simple way to get it more dry is in water. I don't anymore but did years ago. 2 or 3 inch deep pan half way with water. Add some lemon juice and onion slices and whatever other flavoring you like. Maybe cajon or something. Bring it to a boil then turn it down and put fish steaks in till done. Doesn't take long. I never did this with fillets just steaks. I spose a fillet would work too. The longer it cooks the drier it will be. I bet you will get some good ideas on here.

[tunrevir]

If you want it drier then cook it longer. Marinated in italian dressing can be good on the grill, teriyaki marinade isn't bad, I've had it cooked with mustard and mayonaise slathered over it. Try your favorite steak seasonings on it. Grind it up and make fish patties where you add green onion, flour, salt, pepper, and eggs, then dredge it in panko bread crmbs and fry it. Salmon coquettes are very good as well. All kinds of different things you can do with it. Poach it, broil it, microwave it. A nice creamy cucumber, dill sauce or yougurt sauce can be good. Tons of ways to make it but if you want it drier then just grill it longer or remove the skin and excess fat from the fillet and then grill it.

Tunrevir~

[Walleyehooker]

You can cook it and let it cool and make Salmon dip out of it. Just add some mayo,onions etc. Lots of recipes on the web to. Ive cooked salmon a ton of ways and I find less is more. Either marinate it and cook it or maybe a light seasoning of choice. I also top it with a basil pesto and butter and cook it.

[thirdeye]

I'm having a hard time grasping your problem. Fist get a box.... the bigger the better. Then put some salmon in there, and you might as well put some of that walleye and perch in there too. In fact, put plenty of walleye in there, and send it to me. Heheheeee.

Say, have you ever fried salmon? You can cook it a little more done and it will be less oily. Plus if you make some home made tartar or cocktail sauce try some of that on it. See how light my corn meal fish fry is?, that is one of the secrets to frying salmon.

If all else fails, we can teach you to smoke it, and you can give it away. This way it won't go to waste, and you will be a hero to your friends that like smoked fish.

[deerminator]

I used to LOATHE salmon when my wife baked it in the oven with virtually no seasoning. Now I love it along with the kids (5 an 7) because I make it on the charcoal grill over indiredt heat. I take two slabs, slather them with olive oil, season with sea salt, pepper and minced garlic. Then I coat with parmesan cheese and a light dusting of italian seasoning and paprika. I have all the coals over to one side of the grill, then put the salmon on the other side and cook for about 30 minutes. Good luck!

[DonBo]

Come on guys...cedar plank.

Soak a cedar plank in water for an hour or so, brush the fillet with olive oil and place it on the plank. Put the plank on your grill and let it go till done. Because it's not over direct heat, it kind of steams and gets a slight smoking from the plank. Best way I've ever eaten salmon. Just have some water standing by in case the plank starts on fire.

Learned this trick in Alaska where they know salmon.

[BartmanMN]

Cut the skin off, Pepper and course salt both sides, lay the side that had the skin down on the soaked cedar plank, cover fillets with Dijon mustard, then spinkle with brown sugar and grill.

Found this recipe on FoodNetwork and always use it now. It is my favorite.

[reinhard1]

all great stuff. if in the end you have more than you need, try this:

Salmon Sausage

2 pounds salmon

1 egg beaten

1/2 tsp. celery salt

1/4 tsp crushed mustard seed

1/4 tsp freshly gr black pepper

1/4 tsp ground bay leaf

1/4 tsp groundcloves

1/4 tsp gr ginger

1/4 tsp gr mace

1/4 tsp gr cardamom

1 tsp paprika

1 tsp lime juice

grind salmon, mix the rest of ingrediants and form into patties or stuff into hog casings. i have done this with some of my brothers salmon. i stuffed them, simmered them in onions and beer and finished them off on the grill. i have also fried them in olive oil and put them on the bun with tartar sauce,lettuce and tomato. good luck.

[leech~~]

Way to go on the fishing trip MA. I cook it a lot of ways but like "Blackening" seasoning on the grill the best. The wife does also.

[10,000 Casts]

What we did when we had 40lbs of Salmon from Door County 2 years ago is we just got some disposable pans (tin) and we marinated the salmon in Lowrys Lemmon Pepper or Terriaki then put it on the grill while still in the pan and it was great! It doesn't get any easier!!

[Dark Cloud]

If you want it dryer... just remove the tin foil and cook slowly till it dries out a bit.

Grilling in tin foil isn't grilling, its poaching.

I like to drizzle a mixture of OJ, garlic, a touch of soy sauce, and pepper on them while grilling. Sometimes i'll add red pepper and or honey to the mix...

[jwmiller33]

Come on guys...cedar plank.

Soak a cedar plank in water for an hour or so, brush the fillet with olive oil and place it on the plank. Put the plank on your grill and let it go till done. Because it's not over direct heat, it kind of steams and gets a slight smoking from the plank. Best way I've ever eaten salmon. Just have some water standing by in case the plank starts on fire.

Learned this trick in Alaska where they know salmon.

do you leave the skin on the one side of the filet when using a cedar plank? I picked up a few cedar planks when I was in Alaska last week to try out with my salmon I was bring back... I might have to give your recipe a try. I like how simple it is

[mainbutter]

Here's what I do with salmon after Alaska trips. I generally have four things I like to do:

1) Grill, skin on, rub some spices on the top, sprinkle with lemon juice

2) Hot smoke (regular smoked salmon)

3) Cold smoke (grav lax)

4) take #2 and make a chip dip

Easily google-able for endless variations to do those four things.

[mabr]

I read yesterday while i was searching on here that someone recommended removing the dark meat on Lake Michigan salmon. Is there a reason (taste,poisons etc) for this?

Keep the ideas coming. Im not giving up on it I have way to much of it and I want to like it, plus i like the omega 3 they have.

Also how many remove the line of bones that is left after removing the rib cage? I did that to a few yesterday but was curious what others do about it.

[mabr]

Thanks Leech it was a ball. Recommend it to everyone and only 5 hours away. Wish Superior was the same as LM.

[reinhard1]

Marshal it's always good to remove that centerline meat on the larger fish. definatly not tasty. here is a salmon recipe i got from my brother who catches more salmon than i do ang gives me what i need.

Plank grilled salmon fillets

4 salmon fillets [8 to 10 oz usualy]

2 tablspoons olive oil

2 tablspoons dijon style mustard

2 tsp black pepper

salt to taste

i usualy double this mix so i have more rather than not enough. i like to realy slop it on.

two untreated alder wood planks soaked in water and some brandy .

preheat grill. combine olive oil, mustard, black pepper and salt. spread evenly over both sides of the salmon steaks. place salmon steaks on plank that has been soaking in the liquid for at least 30 minuts. place on grill and cook over medium heat until salmon is done. about 20 to 30 minuts. to check for doneness, take a fork and lightly flake the thickest part of the fish. if it flakes easily and the meat has a consistent color all the way through, the fish is done. good luck.

[Roadkill Randy]

This is what I just tried and turned out wonderful..

In a shallow glass pan I sprinkled about 1 Tablespoon of brown sugar, some Montreal Steak Seasoning, a little garlic salt, 3 shots of Tequila, and some real lemon juice. Marinaded overnight meat side down. Grilled on charcoal with skin side down about 15 mins. As it cooked I mopped with the remaining marinade. Kind of a sweet and sour combo.

[MontanaMax]

Grilling is our favorite way to go. Use a fish basket so you can expose both sides of the filets to the heat.

A little olive oil on each side, and season the side without skin with what ever you like best. We like Emerils' Creole with fresh or dried thyme, and a little lemon juice.

Grill with the skin side up first on high heat and sear the non-skin side 4-5 mins. Turn basket over, remove the basket top, and coat or "frost" the seared side of the salmon with the following mixture: 1 cup mayo, 2 teaspoons curry, 1 teaspoon garlic powder. Grill on skin side 8-10 mins, depending on thickness of fillet. The mixture should appear to turn a little yellow as it starts to brown. This is perfect.

With a metal spatula you should be able to lift the fillet leaving the skin behind, which will let any trapped oils escape on the serving platter.

This coating mixture is also fantastic as a dip, especially for freshly steamed artichoke leaves.

[Jim Almquist]

One of favorite ways to do Cedar Plank Salmon:

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 the zest of 1 lemon and 1 lime and a equal amount of grated fresh ginger.

It should be 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

[Jim Almquist]

Here is another favorite that one of Tom Linderholm's chefs came up with:

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

[stoneeyes317]

This is one of our favorites (from Cooking Light:

2T. brown sugar

2t. chili powder

1/2 t. ground orange zest

1/2 t. cumin

1/2 t. paprika

1/4 t. coriander

1/4 t. salt

1/8 t. pepper

1.5 lbs. salmon

Combine rub ingredients in a small bowl; spread evenly over salmon. Broil or grill salmon for about 8 minutes.

I will sometimes add cayenne instead of paprika (if our 6 year old isn't eating any) and I often baste with orange juice...

eyes317

[c0untryf1sh3r]

The better the bourbon, the better the salmon. I like to use Wild Turkey Rare Breed for this recipe, the bourbon itself is a little spendy but it gives you an excuse to fire up the grill and enjoy some excellent bourbon.

From the Orvis Guide to Great Sporting Lodge Cuisine cookbook:

Cedar Plank Salmon with Bourbon Birch Syrup Glaze

(1) 12"x7" cedar or alder plank soaked in water

(1) cup birch syrup (maple may be subsituted)

(1/2) cup bourbon

(2) Tablespoons butter

Pinch of salt

(1) 1 1/2 pound salmon fillet

Soak the cedar plank in water for 2 hours prior to using it.

Preheat the grill to high.

Cook the syrup and bourbon together in a small saucepan until glaze consistency, slightly thicker than the syrup itself. Add the butter and a pinch of salt. Keep warm.

Place the salmon on the wet cedar plank and place on a very hot grill. Close the frill and cook the salmon to medium, about 8 to 10 minutes. Don't overcook or the salmon will be dry.

Ladle the glaze over the salmon and serve.

Makes 4 servings.

[mabr]

Well im not giving up. Have 4 nice steaks on the grill as I type. Marinade was zesty italian dressing for an hour. Im cooking them the in-direct way so Im going to give them 30 minutes at the minimum.

Jim, I think it was you who mentioned removing the dark meat, If not forgive me.. But how do you go about that. These all have the skin on them.

Also Reinhert, you should have had a misssed call yesterday lol. You were my first person to call for ideas. Thanks for the tips guys. I'm also removing the pin bones, whats everyone opinion on these is it worth it to remove them prior to cooking?

[luv2rapala]

The best one I have ever tried - and it can be done while camping!

Bacon Wrapped Grilled Salmon Filets

Use 2 small salmon filets or cut 1 large filet into halves

� filets should be skinned. Remove the reddish-gray fat from the skinned side.

� The lateral bones (pin bones) should be removed with a pliers or sliced out with a knife so that the filet is totally boneless

1. You will need to use a fish-grilling basket. Spray the basket with Pam to avoid sticking.

2. Lay down a layer of bacon cross ways on one side of the grilling basket. You will need enough strips to cover the length of the filets.

3. Next rub the filets with olive oil (vegetable oil can be substituted). The filets should be seasoned with a seasoning salt (I prefer Morton?s).

4. Place one filet on top of the bacon strips.

5. Next place a layer of finely sliced onion (1/8?) on the filet, then a layer of finely sliced tomato (1/8?), and then a layer of finely sliced green pepper (1/8?) (cut into rings).

6. Next place some grated Parmesan cheese on top of the veggies. (you can substitute cream cheese with jalopena slices for a spicier treat)

7. Then place the other filet on top.

8. Then pull the bacon strips over so both filets are wrapped. (You may need a second layer of bacon on the bottom and one on top if the filet is more than 4? wide).

9. The grill should be heated indirectly (coals on either side and a drip pan below the grilling basket). Cover and cook for 20 minutes or until the bacon is crisp and then turn the basket over and cook for another 20 minutes or until the bacon is brown and crispy. There is no way that you can overcook the fish, the filets stay very moist with bacon on the outside and the veggies inside.

luv2rapala

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