Salmon

[bak2MN]

We are trying to eat a little healthier so... want to try some salmon. Bought a couple big fillets. What is a good way to cook them. I have smoked one before, but am looking to make more of a meal then a appetizer type of smoked fish. Anyone have any good tips?

[loosegoose]

Marinade in a teriyaki marinade and grilled on a cedar plank. To die for and even great cold.

[eyeguy 54]

I like grilled on a little tin foil on the grill. a little olive oil, lemon pepper and cajon powder. lottsa fun ways to do salmon

[Jim Almquist]

Here are a few that we enjoy:

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 zesy of 1lemon 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

Baked Salmon or on the Grill

1 Cup Mayo

2 Tbls of dry dill

1 tea. of garlic salt

The zest and the juice of a lemon

Mix it all up and spread under and on top of the salmon. Top the salmon with Parmesan cheese and bake for 20 - 25 min. at 350

[DonBo]

Cedar Plank is definetly the way to go.

[eyeguy 54]

I have never tried the plank. reusable I am guessing? educate me.

[bak2MN]

Yes what type of plank? Is there a cooking grade you can buy or...?

[DonBo]

The burning of the plank is what gives the fish the unique smokey flavor. Planks usually are used up by the time the salmon is done.

You can buy planks at most of the better, bigger grocery stores, or any of the big home box stores that carry bbq equipment, but any cedar lumber that has not been treated with anything will work great. Leftovers from your last summer deck project are perfect! Just make sure the plank is slightly larger than the fillet so no meat hangs over the edges.

Soak the plank for a few hours, then put some olive oil on them so the fish won't stick and off you go. Keep a water source handy (spray bottle is perfect) to beat down any flames.

I like to brush more olive oil on the fillet, then lay lemon slices on top. Keep the grill pretty hot and cook untill done. Since it is indirect heat, it takes longer than you might think.

First time I saw this was in Alaska, and believe me, Alaskan's know how to cook salmon.

[thirdeye]

I like it grilled and try to buy it with the skin on. Any seasoning will work, garlic pepper is a good start. I'll put some dill on when it's in season. A medium heat is fine, and I never turn it. Wait for a trace of the albumen to rise and you know it is close. The internal should be between 140° and 150°, if you wait for it to flake it could be overdone.

Planking is a neat method, but I don't care for the cedar flavor. I buy alder planks. All you do is soak the plank for a few hours, then oil one side, add the fish and put it on your grill. You need a slightly hotter fire so the plank will smolder. Keep an eye on the plank, they will sometimes curl from the heat and the fillet can move around. I keep a squirt bottle handy just in case of a flare-up. Again, I never turn the fillet.

You can also add a topping for a variety. This one has a basil pesto but the possibilities are endless.

[eyeguy 54]

thx, I use the grill buddie foil sheets with olive oil and have a small tray to throw some chips in for a little smoke flavor. gas grill. cuz from alaska is sending some fishies this week so might have to buy a plank or 2 and try it.

[bak2MN]

Cold as heck out!! was going to grill them but thinking of baking them today. Do you take the skin off or still cook with it on? Thinking off would be best. Going to marinade one in a teriyaki marinade then just season one. What temps to bake on? Thanks for your help.

[thirdeye]

I leave it on, I think the end product stays moister and I have less chance to overcook. But plenty of folks will opt to take it off, so either way is good. If you do take it off, you can remove the blood line and any gray flesh. I like to cook in the 275° to 300° range.

When cooking over live fire, many oven recipes are interchangeable

[bak2MN]

Left the skin on and cooked them on 275. They turned out pretty good. I think the grill would have been better.

[sptitz]

I use non treated cedar shakes (get a bundle from Menards or Home Depot) just use them once. The more they char the better.