Grilling salmon (other methods also allowed for discussion) - your go-to recipes and techniques

Not space age technology, just a grill that concentrates the heat on the meat surface, rather that cooking it like it was in the oven. The cooking surface is different from a grill.
You can't just put wood chips on a grill , they just fall through. With this thing the wood chips don't fall through, they just pump out tons of smoke. Apple wood, Hickory, Cherry, Mesquite and any combination of them. Ummm.
 
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I like the taste of high quality food. That is why I buy/catch it. When I grill, just salt and pepper. Nothing to cover up the taste, no marinade, no smoke, no pesto butter, nor lemon.

One of the secrets is resting the meat.

I will have condiments on the side for others, if they want them.....
 
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Another tip ..Bacon. If you have a controlled, smokey, even cooking surface ....wrapping small discs of seafood such as Scallops, Halibut, Lingcod etc. can be a crowd pleaser. With the right bacon and some toothpicks to hold it in place (removing them before serving) ..yummm
 
I grill salmon like @charles sullivan does. The only things I do that haven’t been mentioned are I use a homemade version of the Tom Douglas salmon dry rub (basically what Charles said, brown sugar, salt, smoked paprika, thyme, garlic powder). I put that on, let it sit 10 minutes or so then pat dry and brush with olive oil. Then I put the whole fillet, skin on in a well oiled fish basket for grilling. Oil the grill grates well and sear flesh side down. I use the basket to move it around frequently to aid browning, just a couple minutes total. Then I flip the filet skin side down, position the tail end off to the cool side, close the cover, and let it do its thing until it’s about 120-124 in the middle of the thickest part, then off to rest. Then I peel the skin off and toss that oily side down on the grill for a minute, maybe less, and then I season and consume the crispy skin, and I might share some if you’re nice.

The basket helps avoid screw ups and helps the moving around for the initial flesh searing without sticking.
 
You ever make salmon burgers when you get tired of filets or have sub-prime freezer fish? That’s a solid alternative. We like salmon burgers better than tuna burgers. But I like to do those on a griddle on the grill. Also results in less screw ups.
 
SPG and butter, nothing else is needed, period!

I never understood why people will wrap something up in aluminum foil and say their grilling, no you are baking it.
Damn heathens! :ROFLMAO:
 
I have a cast iron charcoal grill that I have seasoned with multiple coats of oil. It's so well seasoned that I place a nice thick slab of king salmon on it and cook it over hot coals. Turn it once and there is no sticking whatsoever. The seasoning took lots of time but it is worth it -a labor of love.

I cook the meat side first because the skin spits so much (delicious) fat. I scale my kings because I love to eat their delicious oily skin cooked brown and crisp. Sometimes we save it (tough to do!) and use it in sushi rolls.

I like my salmon on the rare side. The interior should be translucent red and not turned pale and opaque.

Edit to add: minimal seasonings. Salt and butter is sufficient. You're still good if you add a little pepper and some garlic.
 
Paige said:
SPG and butter, nothing else is needed, period!

I never understood why people will wrap something up in aluminum foil and say their grilling, no you are baking it.
Damn heathens! :ROFLMAO:
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foil...
that's for losers, amateurs, and folks from out of town
 
Those that remember Trapper and his cooking guidance: when oils appear, it is done then let it rest for minutes .

I use his guidance and it works...
 
I was taught to observe the way the "layers" "flaked". Most fish filets have "layers" that begin to separate (when teased with a fork) as they become "cooked". Careful attention to that has helped me determine when to take them off the grill.
 
2 things worth having
 
Salt caught fish, proper salty, not an estuary hanger outer.... season it however you want. Or don't. Cook it perfectly and it doesn't much matter.

Scale that thing and leave the skin on. Believe in the fish you caught!! 99% of dry salmon issues are caused or exacerbated by removing the skin. Fill a sink, dunk the beheaded salmonid in there and let fly with the scaler of choice. Work quickly and use ice if your tap isn't frosty.

Portion it from there however you like. If you want to grill it, get it hot as shit, put the skin side down for 3-4 mins and dump the coals out somehow and cover. You might get juicy salmon, but personally I'm done grilling it.

Instead.

Get a seasoned cast iron going on medium heat and let it ride for a bit. Build a nice even heat there, put in minimal oil and take your salmon filet, skin down, and firmly press it into your pan. Let that skin get crispy without burning it, 3-5 minutes on that medium flame depending on your filet thickness.

If you knocked a nice nookie, you preheated your oven to 450 and you slide that cast iron right in there, no flipping of the filet. 2-4 minutes depending on thickness, give it a check. Is the filet opaque across its center, but still clearly raw?

Perfect. Pull it out, turn your burner to hot as shit and flip the flesh (presentation) side down. Throw in a fat pat of butter and some thyme and baste your crispy skin. Give it about one minute, then kill the heat and rest it in the pan to your desired doneness.

Sockeye and coho likely don't need the oven part of the equation. Nor does a Chinook filet that isn't an inch thick or so. Those can just be flipped in the pan once the skin is crisped.

I haven't met the grill that's hot enough to properly cook salmon consistently.

Chef Nighty
 
Evan B said:
Halibut: I always thought I didn't like halibut. Turns out everyone overcooks it. Once I started getting my own, my whole opinion changed on it.

River salmon: Columbia River fish are on a whole other program. Those fish come with so much extra fat, that I get them 90mi from the salt just absolutely loaded with the good stuff. I get plenty of coho in the salt each year - it's pretty easy to grab a few on the way in from tuna/halibut fishing. I find the fall Columbia River fish to be every bit as awesome.
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I have only had Columbia River salmon once and it was the best salmon I have ever had.
 
Sam Roffe said:
I have only had Columbia River salmon once and it was the best salmon I have ever had.
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It's really spoiled me and turned me into a bit of a snob. It's crazy how much better CR fish are than just about anywhere else.

I go up to AK to see a friend of mine almost every August, and I come back with a pile of sockeye and coho from fishing with him. I make jerky or smoke almost all of it because it's just not even close to being on the same level.
 
A lot of tasty advice here, thanks

I'll add a couple tidbits

First, fresh dill

Dos, if I'm buying a fillet I ask them to cut off the tail section because it comes out too dry and rubbery. Grill skin down and as the thin belly meat gets done firstly, pick it off and eat it. Chef's prerogative! belly meat never makes it to the table
 
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Any recommendations on portable grill ? we have used the weber for yrs, but i am not a huge fan of it. very hard to control.
 
goinoregon said:
Any recommendations on portable grill ? we have used the weber for yrs, but i am not a huge fan of it. very hard to control.
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Do you have the Weber gas grill or the small charcoal one? I had a little Weber gas grill for a few years but really didn't like it even for convenience. I'd rather take the little charcoal grill.
 
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