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Ole Man Dan

Gadsden, Alabama

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Posted: 02/07/12 07:38am Link  |  Print  |  Notify Moderator

I like to smoke Salmon on a Cedar shingle if I've got the smoker going.
Otherwise, I butter the sides,salt & pepper and wrap in foil to cook.
OR... I wipe it down with Olive oil,salt & pepper,then wrap in foil.
If cooking over coals, I turn after 8-10 minutes. Great taste.

I saute in a pan with Butter & spices in bad weather...
I use a tooth pick to pin the 'flaps'. (I'd never heard them called that).
It's done when it changes color.

Ole Man Dan

Gadsden, Alabama

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Posted: 02/07/12 07:39am Link  |  Print  |  Notify Moderator

Ole Man Dan wrote:

I like to smoke Salmon on a Cedar shingle if I've got the smoker going.
Otherwise, I butter the sides,salt & pepper and wrap in foil to cook.
OR... I wipe it down with Olive oil,salt & pepper,then wrap in foil.
If cooking over coals, I turn after 8-10 minutes. Great taste.

I saute in a pan with Butter & spices in bad weather...
I use a tooth pick to pin the 'flaps'. (I've never heard them called that).
It's done when it changes color.


ridingfamily4

Corona, CA

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Posted: 02/07/12 04:13pm Link  |  Print  |  Notify Moderator

thanks so much everyone!
I have cooked several of the recipes here.
So far, so delicious(better than good)!

cpd520

Verde Valley, Arizona

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Posted: 02/09/12 09:43pm Link  |  Print  |  Notify Moderator

Lox - YUM! Just tried this. It is a bit of a production, but really good. HERE is a link.


Jack and Nina


Texas Two Steppers

Beaumont, TX

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Posted: 02/10/12 08:00pm Link  |  Print  |  Notify Moderator

Google "potlatch seasoning". Squeeze lemon juice on fish, sprinkle with seasoning, grill on foil. When done put a pat butter on fish.


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Jaida_Bling

Canada

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Posted: 02/09/12 11:43pm Link  |  Print  |  Notify Moderator

I've been eating salmon my whole life and about 15 years ago found the very best way to cook it... it's pretty simple really.
This is for salmon fillets (with the skin still on one side)

Make a marinade of:
1/2 cup Soya Sauce
1/2 cup lemon Juice (can use the bottled lemon juice)
1/2 cup olive oil
1/2 tsp pepper
1/2 tsp minced garlic
1/2 tsp minced ginger


Marinade the salmon fillets 1 - 2 hours at room temperature or 4 hours in the fridge.don't marinade too much longer than that or it the marinade flavour will overpower the salmon flavour.

To cook on the BBQ:
Use a cast iron griddle on your BBQ or a water soaked cedar plank (I use a rectangle cast iron griddle that I only use for salmon as it gets fishy smelling and I wouldn't want to use it for anything else).
Preheat BBQ and griddle to high. Turn down to medium (the temperature really depends on your BBQ so adjust as needed).

Put the salmon on the grill skin side down. cook with the lid down for 6 minutes.
Turn, cook another 6 minutes.

If the fillet is thick (like more than an inch thick) you may need an extra minute or two per side but don't overcook it. You can test with a fork to make sure the thickest part is cooked.
When you turn the salmon the skin will usually stick to the grill and you'll end up turning the fish alone. After you've finished cooking the second side of the salmon, you can leave the bbq on while you're eating and that will burn off the salmon skin from the griddle.

scotlyn

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Posted: 02/11/12 09:35pm Link  |  Print  |  Notify Moderator

4 6oz salmon steaks

Marinade:
¼ C orange juice
2 T fresh lemon juice
2 t lemon zest

Rub:
2 T brown sugar
4 t chili powder
2 t salt
¾ t ground cumin
¼ t ground cinnamon


1. Marinate salmon 15-20 minutes

2. Apply the rub on both sides

3. Foreman grill the salmon for about 5 minutes


Scotlyn
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PGR_Skye

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Posted: 02/23/12 11:33am Link  |  Print  |  Notify Moderator

My DH and I love Sweet Bourbon Salmon which is pretty much like Lonestar Steakhouse used to serve. I never served snipped chives or mesquite. In fact, I've even fixed it at home on the grill of my Jenn-aire stove, no foil.

Lone Star Sweet Bourbon Salmon
(Serves 2 as an entrée)

Don’t worry if you can’t mesquite grill your salmon, it’s the sweet bourbon marinate that makes this dish so tasty. Not only is this marinate good on salmon, but on other fish and chicken as well. If you do happen to, use a charcoal grill and have some mesquite smoking chips on hand, soak a handful of chips in water for a couple of hours and arrange them on the red-hot coals. This will give your salmon a taste even closer to the original.

Sweet Bourbon Marinate

1/4 cup pineapple juice
2 T. soy sauce
2 T brown ugar
1 tsp. Kentucky bourbon (any brand will do.)
1/4 tsp cracked black pepper
1/8 tsp. garlic powder (more if you are into garlic)
1 cup vegetable oil

2 tps snipped fresh chives (mostly for looks)

Two 8 oz salmon filets (Recipe can be doubled)

1. Combine the pineapple juice, soy sauce, brown sugar, bourbon, garlic powder and pepper in a medium bowl. Stir to dissolve the sugar. Stir in the oil.

2. Be sure all of the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinate over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least one hour. A few hours is even better.

3. Start your barbecue coals; ready when they are all white ash in color.

4. Throw on the soaked mesquite chips to start the smoke (most any other smoking chips are acceptable as well).

5. Cook the fish on a tin foil base (with holes punched in to drain the moisture) 5-7 minutes a side-regularly brush the fish with the marinate.

Arrange the filets on each plate with the chives sprinkled over the top (optional).


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NYCgrrl

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Posted: 02/23/12 09:37am Link  |  Print  |  Notify Moderator

A succulent personal fav whether entertaining or busy weeknight:

Slow Roasted Salmon

2 lbs salmon fillet, skinned
EVO for brushing
Coarse or kosher salt (optional)

Preheat oven to 250 degrees.
Be sure all pin bones are removed.
Place fillet in an ovenproof dish or half sheet pan.
Brush with oil, sprinkle w/ optional salt to taste and roast for approximately 17 mins or until fish yields slightly when touched.
Remove from oven and plate.
You can trim dark or milky white portions if you like. Serve warm or room temperature.
The original recipe says it serves 4 (8 oz portions) but I've been known to serve 8 people with smaller portions. Depends on the sides and amount of courses I'm serving.


Sometimes I serve it with a sauce (normally herb based), sometimes not. I particularly like sorrel or parsley sauce which is just chopped up herb of choice and a little melted butter or mayo as binder. Maybe a little lemon juice. Anyway you serve it the filets will be moist.

mefly2

MT

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Posted: 02/22/12 09:20pm Link  |  Print  |  Notify Moderator

Francesca Knowles wrote:

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.

We do the same (mouth watering) except sub MiracleW for the mayo.


>>> mefly2 <<<
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