My first rule for cooking salmon is: DON"T OVERCOOK IT, which dries it out badly.
It's done when the flesh color turns from dark to light pink and you can just separate the flakes.
My favorite camping recipe for salmon is to put filets or steaks on a sheet of aluminum foil on the grill, cook briefly, turn over, and finish cooking topped with a mixture of equal parts parmesan cheese and mayo to which garlic, lemon juice, italian seasoning, and pepper have been added according to taste.
" Not every mind that wanders is lost. " With apologies toJ.R.R. Tolkien
This is for fillets. You can do this with mayonnaise or sour cream. I used to measure this out, not anymore.
For two fillets. In a bowl add about one cup of mayo or sour cream, mix in 3 tbsp dill and 1/2 tsp onion powder and garlic powder.
Cookie sheet with foil, fillets skin side down, pat dry fillets and spread on mayo or sour cream mix. Sprinkle on a little more dill. Cook at 350 for 15 minutes. Let rest about 5 min and add lemon if you want. Eat.
These are fillets from 10 to 12 pound sockeye. If you are cooking smaller fish knock off a couple of minutes cooking time or the fish will be to dry.
We do the cedar plank thing also but the mayo is tried and true.
* This post was
edited 01/31/12 03:29pm by garym114 *
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Prefer to just wrap the salmon in foil and cook either on the grill or in the oven ( depending upon season ) and enjoy the taste of it over all the add ons. Baked salmon, baked potato and salad YUM YUM
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I got this recipe from a young couple we were across from who was on the first vacation thev'e had since their baby girl was borne,he was so exited to get some "Hubby Time" he forgot that he knew nothing about camping,,or putting up a tent,,,,in the dark,,,,,,,in the rain,,,,,,his wife and my darling Frau Blücher were sitting on the beach when she asked if she could use our BBQ since this was their last night there and they both needed a hot meal in them because her husband knew nothing about building a fire,,,,or lighting a camp stove,,,,you get the point, so she offered to make dinner for us all! .Now i'm not too crazy about fish but man,,this was good! She asked for a fish grill wich i had and proceeded to spray both sides with pam,she took 1 1/2" salmon steaks and using butcher's twine wrapped the stomach flaps around the steak and tied them off to make a round,then she dusted them with salt and pepper,cut a slice of lemon and a sprig of dill and set them on the grill on md. high. During the cooking time she basted them in a mixture of melted butter and lemon juice,cooked the unti the were just a bit springy to the touch and soups on,,,,WOOF!!!!
Later we found out she was the head chef at some snooty golf course and learned to cook in Paris France,best salmon i ever had!
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If I have to, I guess...
She asked for a fish grill wich i had and proceeded to spray both sides with pam,she took 1 1/2" salmon steaks and using butcher's twine wrapped the stomach flaps around the steak and tied them off to make a round,
I've been catching/eating salmon all my life and have no idea what part of a salmon you're talking about...
Are you sure this lady was a chef, and not a plastic surgeon?
That "procedure" sounds more like a tummy tuck than a barbecue...