Oh yeah! Thanks for bringing up memories, very similar method and setting even with our boat in the background! Albeit this one is from the Southern hemisphere.
Grilling salmon (other methods also allowed for discussion) - your go-to recipes and techniques
- Thread starter Evan B
- Start date
Jim in Anacortes
Life of the Party
Here is a grill I highly recommend. It is expensive but well worth the cost IMHO.
Char-Broil Grill2Go X200 Portable Gas Grill
Shop All Char-Broil
Char-Broil Grill2Go X200 Portable Gas Grill
Shop All Char-Broil
We have the weber gas. and gas for convenience
People who add rubs and other stuff to their salmon must not like the flavor of salmon.
I learned to cook salmon over an alderwood fire. Admittedly, that is a very time consuming process, plus you need the right place to do it. After my divorce and moving into a townhouse, I needed an effective alternative. It works so well that this is how I continue to prepare salmon. Fresh is absolutely best, but a good catch requires a storage method. Vacuum packing and as close to flash freezing as possible are acceptable alternatives. Flash freezing can be imitated by dunking the vacuum package into a tote filled with slush ice and cold water. It's nearly frozen in ten minutes.
Meanwhile, on to cooking salmon. I use a Weber Smokey Joe because it's small, and I never find myself feeding large groups. If I did, I'd just get a larger Weber. Lay the salmon fillet on a platter and salt it. I don't use a lot of salt generally, so I find that sprinkling about twice as much salt as I would think is enough is just about perfect. I fill the chimney half full of charcoal briquets and light them with a sheet and a half of newspaper - getting harder to come by as Charles mentioned earlier. Then I take about 1/3 cup of alder wood chips like those used in a Little Chief Smoker and soak them in water. After 10 minutes I dump the charcoal from the chimney onto the grate. Wait another ten minutes for the briquets to become ash coated. Scatter the alder chips over the briquets; then set the fillet on the grill flesh side down to sear in the natural juices. Put lid on Smokey Joe. For sockeye, set timer for 3 minutes. For real thick Chinook, set timer for 6 or 7 minutes. Turn fillet, skin side down to finish under cover for 3 to 7 minutes depending on thickness of fillet. Remove from heat, let stand a few minutes, and serve.
Done right, this salmon is to die for and would revolt at the suggestion of adding additional seasoning. Unless the fish has been frozen too long, in which case the use of tarter sauce or other flavor cover uppers is permitted.
Oh, and I normally pour a glass of wine to sip during the prep and cooking process, and another when I set it all on the table.
I learned to cook salmon over an alderwood fire. Admittedly, that is a very time consuming process, plus you need the right place to do it. After my divorce and moving into a townhouse, I needed an effective alternative. It works so well that this is how I continue to prepare salmon. Fresh is absolutely best, but a good catch requires a storage method. Vacuum packing and as close to flash freezing as possible are acceptable alternatives. Flash freezing can be imitated by dunking the vacuum package into a tote filled with slush ice and cold water. It's nearly frozen in ten minutes.
Meanwhile, on to cooking salmon. I use a Weber Smokey Joe because it's small, and I never find myself feeding large groups. If I did, I'd just get a larger Weber. Lay the salmon fillet on a platter and salt it. I don't use a lot of salt generally, so I find that sprinkling about twice as much salt as I would think is enough is just about perfect. I fill the chimney half full of charcoal briquets and light them with a sheet and a half of newspaper - getting harder to come by as Charles mentioned earlier. Then I take about 1/3 cup of alder wood chips like those used in a Little Chief Smoker and soak them in water. After 10 minutes I dump the charcoal from the chimney onto the grate. Wait another ten minutes for the briquets to become ash coated. Scatter the alder chips over the briquets; then set the fillet on the grill flesh side down to sear in the natural juices. Put lid on Smokey Joe. For sockeye, set timer for 3 minutes. For real thick Chinook, set timer for 6 or 7 minutes. Turn fillet, skin side down to finish under cover for 3 to 7 minutes depending on thickness of fillet. Remove from heat, let stand a few minutes, and serve.
Done right, this salmon is to die for and would revolt at the suggestion of adding additional seasoning. Unless the fish has been frozen too long, in which case the use of tarter sauce or other flavor cover uppers is permitted.
Oh, and I normally pour a glass of wine to sip during the prep and cooking process, and another when I set it all on the table.
Salmo_g has spoken...
No Salmon is to die for, especially withTartar sauce on it...I mean, WTAF here ?
Next you're going to be talking about Blue Cheese Dressing on Chicken Wings, or Cool Ranch Doritos...one can only hope the wine came out of a bottle, hopefully one with a cork.
Mods, please close the thread.
No Salmon is to die for, especially withTartar sauce on it...I mean, WTAF here ?
Next you're going to be talking about Blue Cheese Dressing on Chicken Wings, or Cool Ranch Doritos...one can only hope the wine came out of a bottle, hopefully one with a cork.
Mods, please close the thread.
You did notice that the addition of flavoring was conditional for salmon that had been frozen too long, right? No, I won't be encouraging blue cheese on chicken wings or cool ranch doritios - good grief! And hey, old timer, haven't you noticed that some good wines now come in screw top bottles?
G_Smolt
Legend
The Couth refer to those as Stelvin closures...
This is basically the only way I cook salmon...a well soaked hardwood plank. Salmon seasoned with sea salt & fresh ground black pepper, dotted with a compound butter of unsalted butter, smoked paprika & fresh thyme leaves. Fish skin on, skin side down...grill covered, a good instant read thermometer to 125 degrees, pulled off and tented with foil with carryover temp of 130...perfect every thyme...
I'm working on my old wine, so haven't had a chance to buy any lately.
I do remember having some Cavatappi Sangiovese around 20 years ago that had a screw top that I liked...so yeah...probably are some around.
Now...
Pass the Doritos please...
with a nice grilled salmon spread?...I'm working on my old wine, so haven't had a chance to buy any lately.
I do remember having some Cavatappi Sangiovese around 20 years ago that had a screw top that I liked...so yeah...probably are some around.
Now...
Pass the Doritos please...
