Your "Go To" salmon recipes...

[Salmo_g]

Like Smalma posted, begin with high quality salmon. Fresh, not frozen. If frozen, it needs to be by the fastest method you can access.

Seasonings and additives are for people who don't really like salmon. That said, I allow two things to flavor my salmon. Salt and alder wood smoke.

I have one salmon recipe. Begin with a salmon fillet. Salt fairly generously. I lightly salt food generally, but I'll use a little more on salmon. Get a good charcoal fire going in my Weber Smokey Joe. I use a scoop of about 1/3 cup of alder wood chips that I soak briefly in water, then pour the water off. This exercise is to prevent the alder chips from just burning up immediately; I want them to give off smoke while the fish cooks. Add the alder chips to the charcoal, put the grill on, then place the fillet flesh side down. The reason for flesh side down is to sear it and seal in moisture and fat. Cover with lid and cook a few minutes (3 to 6, depending on thickness of fillet), turn and finish skin side down another 3 to 6 minutes. Rule #1: DO NOT OVER COOK! Always better to slightly undercook fish than to even slightly overcook it.

No other seasonings or flavoring needed. No pepper. No lemon. No nuttin' else! Perfect BBQed salmon cannot be improved upon.

 

[Ceviche]

The sockeye nigiri sushi found at the good Japanese restaurants.

The Salmon and Mushroom recipe from the Midnight Diner: Tokyo Stories TV series. I use bun-shimeji and maitake mushrooms.

Sakekasu sockeye or coho salmon. It’s amazing what that marinade does for the fish. Doesn’t take away anything from the flavor but does add a subtle extra. Fish can be baked, broiled, grilled, or skillet fried. Doesn’t matter. All good.

 

[PhilR]

Followed some of the recipes here, salt, pepper, onion powder, garlic powder. Hot pan. Face down 2 min, skin down until 110 internal temp.

 

[Merle]

I've grilled my share a fish flesh over the years. "Charbroil infrared" BBQ... Hands down... the best option for a tasty filet. The "infrared" thing is used in almost all high end steak houses. It's simply just better than a "grill". It's not hi- tech, just better. The best thing about this "grill" is that you can put wood chips directly onto the "grill" and they won't fall through. No other bbq grill allows you to do this (smoker boxes suck!). Take a handful of hickory wood chips throw it on the "grill". When the smoke starts,, toss on the filets. No flareups! and complete control of the heat. .....And.. whatever fish and seasonings you have,, it will be infused with the smokey flavor. This method of cooking fish is a game changer. You'll likely buy several types of wood chips, and enjoy discussing the culinary differences.

I do the same thing, I love my Char-broil “Red” grill with the continuous metal shield or pan that covers the burners. I use pellets and just throw a handful through the grates and onto the metal prior to grilling most everything.

Over time the shield burns through and gets holes in it. I think I’ve replaced the shield twice now, ordering a replacement from the manufacturer.

They don’t seem to make these grills anymore so I’m doing all I can to keep this one running. In addition to replacing the infrared shield I’ve welded up a replacement SS grate, and replaced the regulator and igniter. It’s pretty janky but still grills like a champ.

 

[Evan B]

Another related question I have is why do you all do with the carcasses?

View attachment 31016

Mine go in the garbage but it seems like a nutrient waste. Fish stock? Fertilizer? Raccoon food? Or are most of you just annoying the garbage man like me?

You guys are throwing away some of the best meat on the fish, and a lot more of it than you think

 

[Stonedfish]

I love the taste of salmon, so simple is my preference. Butter, garlic, and onion and baked/grilled.

That said my all time favorite way to eat salmon is to add blackened seasoning, a little olive oil in a cast iron pan that is nice and hot. Flesh side down for a minute or two first, depending on thickness, then finish skin side down. Pull out, remove skin, and place salmon on top of a freshly made Caesar salad. Yum.

Thread bump for since it is salmon season.

Nick,
Any particular brand of blackened seasoning you like?
Just trying to vary my salmon recipes this summer though the butter and onion variety was excellent tonight.
Thanks,
SF

 

[Smalma]

SF -
One of my favorite change of pace salmon recipes is what I can decant salmon.

This time of year I like to start with a fresh filet of 4 or 5# resident coho (one of the best of our PS salmon) grill with normally with a sprinkling of brown sugar and whatever your favorite spices may be. As the filet finishes cooking generously coat it with fresh cracked Dungeness crab that has been pre-warmed and top[ed with grated cheese (I like a cheddar).. Once the cheese melts remove and serve with your favorite sides. Favorite sides include chunks of Yukon gold potatoes sautéed with onion and pepper (bell or jalapeno depending on your tastes), fresh garden salad, and warm fresh bread and your beverage of choice (many of the ingredients coming from my garden).

Has to be among the best the PNW has to offer.

Curt

 

[Nick Clayton]

Thread bump for since it is salmon season.

Nick,
Any particular brand of blackened seasoning you like?
Just trying to vary my salmon recipes this summer though the butter and onion variety was excellent tonight.
Thanks,
SF

Brian,

Being fairly easy to please I haven't gone super far down the spice rabbit hole.

I'm sure there are far better options out there but I tend to just use Zatarains blackened seasoning most of the time. I also sometimes will use Tony Chachere's creole seasoning and enjoy that one quite a bit as well.

 

[Nick Clayton]

SF -
One of my favorite change of pace salmon recipes is what I can decant salmon.

This time of year I like to start with a fresh filet of 4 or 5# resident coho (one of the best of our PS salmon) grill with normally with a sprinkling of brown sugar and whatever your favorite spices may be. As the filet finishes cooking generously coat it with fresh cracked Dungeness crab that has been pre-warmed and top[ed with grated cheese (I like a cheddar).. Once the cheese melts remove and serve with your favorite sides. Favorite sides include chunks of Yukon gold potatoes sautéed with onion and pepper (bell or jalapeno depending on your tastes), fresh garden salad, and warm fresh bread and your beverage of choice (many of the ingredients coming from my garden).

Has to be among the best the PNW has to offer.

Curt

This sounds incredible. Though to be fair I could probably put fresh Dungeness and grated cheese on the sole of my Xtratuff boot and enjoy the hell out of it

 

[ThatGuyRyRy]

Brian,

Being fairly easy to please I haven't gone super far down the spice rabbit hole.

I'm sure there are far better options out there but I tend to just use Zatarains blackened seasoning most of the time. I also sometimes will use Tony Chachere's creole seasoning and enjoy that one quite a bit as well.

Almost all blackened recipes that I have used are basically equal ratios of paprika, chili, onion, and garlic powders and maybe some cumin.

Blackened Seasoning Recipe

This homemade blackened seasoning recipe is savory and spicy at the same time! Season protein with this spice mixture for a flavor upgrade.

www.thecookierookie.com

 

[ThatGuyRyRy]

I've just got Johnny's Seafood seasoning that I've been using for crab. Last night used a teaspoon of truffle oil with a dash of that seasoning on a grilled rezzie from Friday and it was to die for.

Seafood Seasoning

A gourmet blend of dill seed, garlic and natural lemon flavor give a tangy touch to white meats and fish.

johnnysfinefoods.com

 

[Mossback]

Brown sugar, smoked paprika, salt, pepper, and thyme lightly rubbed on the sockeye before grilling to 122⁰...

This is the proper way to grill a sockeye.
Other ways, while certainly fine for some, are inferior cooking methods that are to be avoided.

 

[Evan B]

With salmon, I find more and more I like simplicity. I've tried all manners of fancy recipes, and just baked salmon with some lemon and onion is still my favorite. I'm always sure to not overcook it, which I feel like most people tend to do.

as noted in another recent thread: This is no longer my go-to. I now am a firm believer in the charcoal grill. Some charcoal, maybe some wood chips, no foil, and some umami salt. Hard to beat that for me.

 

[Ceviche]

Brown sugar, smoked paprika, salt, pepper, and thyme lightly rubbed on the sockeye before grilling to 122⁰...

This is the proper way to grill a sockeye.
Other ways, while certainly fine for some, are inferior cooking methods that are to be avoided.

I dunno. I’d do that with just about any other salmon except sockeye. I enjoy it’s natural flavor enough that I typically give it a treatment that won’t mask what’s already there. The last time was nothing more than a dusting of artisanal French sea salt, a little pepper, and a light coating of corn starch before sautéing in Irish butter. A stronger flavored salmon can handle coatings with bigger flavors without hiding what’s already there. That’s just me.

My cooking has been influenced by Japanese, Italian, and some French attitudes about ingredients, as of lately. I once knew a Calabrian who emphasized to me that “less is more,” that you have to allow the ingredients to express themselves. It struck me like a form of culinary democracy and changed the way I approached cooking from then on.