Salmon recipies?

[Dennis Steele]

I finaly made it out to Lake Michigan on a charter and now I have a TON of salmon! I sent the 3 biggest to get smoked at Mackenthuns but I still have 7 large fish to eat. Looking for some interesting recipies to try.

[bigdog]

Fellow at work swears by grilling salmon fillets on a cedar plank that has been soaked in water. I have not tried it yet myself, I usually just grill them alone.

[redhooks]

Huummm? Too much salmon-sounds like a real problem...LoL

I think impossible to mess up while cooking salmon. We like cooking on the grill in tinfoil boats with the skin side down. I've made a paste out of butter and brown sugar to be periodically brushed on while grilling. Or you can also make a boat and fill with onions,butter and lemon pepper or dill and tomatoes. Or my favorite and easiest just dump a bunch of BBQ sauce and wrap the fillet up. I also had an awesome recipe found on the internet of a white wine & vanilla bean sauce to put on salmon and broil in oven. If none of those recipes work and you still have too much salmon give me a call and I'll help you out! Enjoy!

redhooks

[Northland Sportsman]

We like to cook our slamon on the grill in a alum foil boat. Marinate in soy sauce, melted butter and old bay season for a 1/2 hour and then grill in the boat with mix. It is quick, easy & delicious!

[fishwidow]

The cedar planks work well, but make sure you submerge them in water for several hours first. Also make sure you have some water handy at the grill, because they WILL catch fire.

[Dave B]

We did the cedar planks last weekend....AWESOME! 3 BIG fillets, one w/ spice dry rub, one w/ wet dill marinade and one normal. Cold dill sauce on side (like gyros have).....yummy.

[Swamp Scooter]

Lots of ways to make them good. I did a few slabs lately and tried these two favorite ways.

1. Take the fillet and put it skin side down in a little olive oil, in a glass baking dish. in a small bowl mix some good raspberry, strawberry, cherry, or currant jelly. Add salt, pepper, some chili pepper flakes, and some teriyaki sauce. Mix to a paste but still a little runny. Place on top of fillet and let sit for about half an hour. Bake in the oven on 350-375 for 12-25 minutes. This will turn out to be some of the best glaze and fish you have had!

2. take the fillet and season with salt and pepper and some Dash. Grill skin side down for maybe 10-12 minutes over medium to lower heat. When fish is almost done top with a good dollop of hollandaise or bernaise and remove from grill to melt the sauce. Top over that with grilled or steamed asparagus. Oh what the heck add a crab leg, meat only, on the top and go for the oscar style!!!

[89Bronco]

This is my all-time favorite for salmon.

SEASONING:

garlic powder

ground black pepper

seasoned salt

white pepper

cayenne

onion powder

paprika

dried parsley flakes

The original recipe has those ingredients broken down to teaspoons and smaller, but I just make up a whole big batch of the seasoning (according to taste) and keep it in a jar. Or I have used just a commercial cajun seasoning and it turns out fine also.

You'll also need:

Large onion -- thinly sliced

A can or two of sliced black olives

A cup or more of shredded mozzarella cheese

Get grill ready for medium heat. Combine seasoning ingredients. Place fillet skin-side down on sheet of heavy-duty foil. Sprinkle on seasoning all over fillet---Again this is to your taste. I tend to use a bunch! Layer the onion slices, olives, and cheese evenly over fillet. Fold up foil and tightly seal. Grill, covered about 25-30 minutes for small to medium fillets and longer for thicker, larger fillets. Sometimes I add a little Crystal hot sauce or Tabasco to kick it up a bit.

I'd have to say salmon on a plank is excellent, also.

And (one more) if I'm in a real hurry, salmon on the George Foreman grill. Just sprinkle with lemon pepper and put it on...in a few minutes it's done and it tastes pretty good! Works well with other fresh fish, too.

[catch22]

Place skinless fillets in a container of "tequilla lime" marinade for few hours before grilling. Salmon holds up well on a grill, place it directly on w/o anything under it. I do this on a regular basis and it really is good. Takes about 8 minutes a side to get a nice golden caramelized color between the grill stripes. If cooking on a gas grill use medium setting, too high and it will burn.

[End of the Line]

Here are the 2 easiest and best recipes I know.

Salmon skin side down in Aluminum foil on the grill or oven for both.

1.)Make a relish from:

1/3 cup chopped Onions

1/3 cup chopped Green peppers

1/3 cup chopped Red Peppers

Pour 1/4 cup of 50/50 soy and worchestershire sauce on the fillet with a pat of butter and dash of garlic powder. Add relish and cook apprx 15-20 or longer depending on fillet size.

2.)Pat of butter, dash of garlic and just add some Itailian dressing right over the top and grill or bake.

[Tripleplay]

I've looked at this post a number of times and have registered all of the ideas away for the future. Finally decided I'd better post. Back when I used to make it over to Lake Michigan every summer or two we always had an onsite/fire/grill recipe (if you can call it that) that was great. It was called "5 beer salmon". We used it on the smaller fish(shakers) that we ended up with but I have also used it on larger filets (both skin on or off)and salmon steaks.

The recipe could just as easily be called "once around the fridge" as well. One of my fishing partners was more local to the lake and he would basically grab almost anything from his fridge and that became the additions to the salmon. The main ingredients were: sliced onions, lemon juice, soy sauce, Worchester sauce(sorry about the spelling!), butter, salt and pepper and barbecue sauce and the MAIN requirement of five beers. Honest truth is the barbecue sauce really makes a nice addition to the fish and creates a bit of crust and in my opinion was the single most important ingredient except the beer. Everything but the beers were either spread on the filets or placed inside of the gutted/gilled fish and wrapped in foil(not so juicy that you are poaching). Now comes the fun part. One member had to get busy with those beers! Three beers on the first side and two beers on the second side for cooking. If that individual got slow at the end or just plain didn't drink them fast enough you had burned or overdone fish and nobody wanted that responsibility on their shoulders.

The best part for the non beer drinkers was that the five beer participant wasn't usually very hungry after all the work and they all got more fish to eat.