One million seagulls can't be wrong!It’s a favorite PNW odd year beach staple.
One million seagulls can't be wrong!It’s a favorite PNW odd year beach staple.
I second this.Neither, cedar planked!
Sorry, been in Lexington, KY for the Railbird Music Festival and now in Nashville hitting the honky tonks. Been busy.Picked up some sockeye from Costco yesterday for dinner tonight. Trying to decide if I want to grill or bake in the oven.
But that got me thinking about the three main methods for salmon on the grill:
1. Foil packet (sealed)
2. Foil tray
3. Direct on the grill
I don't really have a favorite and have great memories of eating fish done with both methods. But I guess if I had to pick one, I'd take direct on the grill. Cooking in a foil packet is probably an easier way to not overcook and keep the fish moist. But I also think that it's not all that much different from doing it in the oven. Direct on the grill feels more like you "grilled" it. If that makes sense? Foil boat/tray is my choice if direct on the grill isn't an option.
What do you all like?
I'll ping the official PNWFF Camp Chef @Jerry Daschofsky because I feel like he'll have an opinion here.
EDIT: I realized that I shouldn't have said "foil wrapped" since I meant "foil tray". So I've added a "foil packet" option as well.
Never thought I'd say this on something culinary related, but I strongly disagree with Jerry's post here.Sorry, been in Lexington, KY for the Railbird Music Festival and now in Nashville hitting the honky tonks. Been busy.
Onto any salmon. First I'll descale it. After that you can go a couple routes. At least what I grew up eating.
1 lay filet in foil skin down. Season with Johnnys (or seasoning of choice). Cover in slices of real butter. Then cover with slices of white or sweet onion, and slices of onion. cover with foil and throw on BBQ. Pull out after about 30 minutes and check for doneness. Then toss back into bbq with foil open so bbq sauce can carmelize.
2, which is really simple, skin side down again, just cover lightly in your favorite bbq sauce. Fold and cook on bbq. Check doneness after 30 minutes. Then put back on bbq with foil open so bbq sauce can caramelize. You can also toss onion onto the bbq sauce when you carmelize.
As a member of the inland NW I almost said something incredibly rude that may be a banable offense. Fortunately I managed to control myself.Man I've been spoiled with all the Columbia and Willamette spring chinook this year
(no other salmon even comes close)
I’m not sure why but I think Jerry may have used ChatGPT with the prompt: how do you make bbq salmon real good?As a member of the inland NW I almost said something incredibly rude that may be a banable offense. Fortunately I managed to control myself.
What you don't like steamed ribeye?How many of you that wrap Salmon in tin foil and put it on the grill to bake it, do the same with a rib eye, New York or fillet mignon steaks?
On one level, I hear you. PNW folks can be opinionated about our salmon. We forget just how spoiled we get around here because we have options for good fresh fish. Cook a friend from the middle of the country any salmon ever and they are over the moon.Sorry. Had to make a post like this after reading 4 pages of elitism. Trying to help the common folk feel more at home here.
This is the way I prefer yo cook salmon.I like to make a foil tray and cook directly on the grill with it, seems like it gives me both the grill flavor plus more moisture.