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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Ques' on grilling salmon
Have never grilled, smoked, cooked, or eaten fresh salmon. Want to
try grilling some. Any suggestions on spices, techniques, etc? Thanks, Bob-tx |
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Ques' on grilling salmon
Bob-tx wrote:
> Have never grilled, smoked, cooked, or eaten fresh salmon. Want to > try grilling some. Any suggestions on spices, techniques, etc? > > Thanks, Bob-tx > > I like to brine then grill with nothing but a light coat of olive oil, salt and pepper. No sauces, mops or other adornments. The key is in the prep, and then not overcooking it. I use this brining process. http://www.3men.com/threemen1.htm Basically, the ratio is 2 C salt per gallon of water, brined for about two hours. When cooking (any kind, grilling, smoking, etc), the core temp should go not much higher than 130 F so it's still slightly underdone in the center. -- Reg |
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Ques' on grilling salmon
On Oct 20, 5:59*am, RegForte > wrote:
> Bob-tx wrote: > > Have never grilled, smoked, cooked, or eaten fresh salmon. *Want to > > try grilling some. *Any suggestions on spices, techniques, etc? > > > Thanks, *Bob-tx > > I like to brine then grill with nothing but a light coat of olive oil, > salt and pepper. No sauces, mops or other adornments. The key > is in the prep, and then not overcooking it. > Listen to Reg, man knows his cooking and seafood. Pacific Salmon is my favorite meat, Atlantic (aka farm), not so much. Have never tried brining one, will have to give it a try. v this is the important part v > When cooking (any kind, grilling, smoking, etc), the core temp should go > not much higher than 130 F so it's still slightly underdone in the > center. > ^ this is the important part ^ This is perfection........... Absolutely, edges will become flakey, and the flakyness will increase with doneness, and help give an indication of doneness. Do NOT overcook. You can always put an undercooked one in the microwave for 30 seconds or so, but you can't undo overcooked. I use the same distance/heat as I would for a pork tenderloin, doing the steak direct for 2-3 minutes or so a side, flipping twice and depending on color will move it (just) off to the side of the fire where there's still plenty of radiant heat, but not quite so much as direct. Lowering the lid will speed things along of course. Sorry about the vague (lack of) times, I should time it the next time I do one. Have found I get more consistant results when I use a wris****ch and time stuff when grilling steaks, so should probably do the same for salmon steak. Last month we had some fresh salmon in from Alaska, oh lord it was good. Didn't mess it up, hate to overcook or make a mess of such a fine cut of meat. If you can get your hands on Pacific salmon (deep red color), do it! |
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Ques' on grilling salmon
Bob-tx wrote:
> Have never grilled, smoked, cooked, or eaten fresh salmon. Want to > try grilling some. Any suggestions on spices, techniques, etc? > > Thanks, Bob-tx > > I use an untreated cedar plank. I soak the plank in water for at least 2 hours then put it on an old cookie sheet. Oil the plank with cooking oil. Put the fish on the plank, skin side down. I make a glaze out of chopped fresh ginger and pure maple syrup that I boil together for a couple of minutes and lightly brush the fish before cooking and once or twice while cooking. Grill it with the cover down on the gas grill until it becomes opaque and flakes easily with a fork. I like to use Keta salmon. A whole side fillet is the perfect size to serve 4 people with some leftover or even seconds. I never use Atlantic farm-raised salmon. It has no flavor and is artificially colored. I don't care for brining as we don't like salt and we *can* taste it. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Ques' on grilling salmon
Bob-tx wrote: > > Have never grilled, smoked, cooked, or eaten fresh salmon. Want to > try grilling some. Any suggestions on spices, techniques, etc? > > Thanks, Bob-tx I typically smoke a side of salmon in the smoker when I'm smoking 'Q. Since the brisket takes nearly forever and the salmon only a couple hours the salmon is a nice lunch while tending the smoker. I never add anything but a little salt and pepper. |
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Ques' on grilling salmon
On Oct 20, 8:50*am, Janet Wilder > wrote:
> I make a glaze out of chopped fresh ginger and pure maple syrup that I > boil together for a couple of minutes and lightly brush the fish before > cooking and once or twice while cooking. IMO this is like putting A-1 sauce on a good steak. Have you tried it with just simple S&P or similar? And sugar near high heat? *shrug* |
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Smoking is very easy, once you've done it once. Even if you don't have a smoker, it can be accomplished on your stove-top or barbeque grill. Smoking uses indirect heat to impart the flavor of smoked wood. Hot smoking should not reach temperatures above 180f. Soak your wood chips for up to 5 hours in water, apple juice, chicken stock, any liquid you'd like. Soaking overnight saturates the wood too much and you wind up steaming the fish. You'll need a roasting pan or casserole pan with a lid and a rack to suspend the fish above the wood. After soaking and draining the wood chips, place them on the bottom of your pan, put the lid on, and start a low flame on the stove. When the wood begins to smoke, not burn, place the salmon on the rack. Smoke the item "low and slow" until your instant read thermometer reaches 160f. Remove the item and let rest for carry-over cooking. On your barbeque grill, whether coals or gas, place a small metal pan directly on the coals or lava rocks on one side of the grill. There should be no coals or gas burner lit on the other side. When it starts smoking, place the salmon on the side of the grill opposite the smoking wood. Again, you know when it's done by your thermometer, not by time, not by poking or gashing the fish. You can marinate the fish first, or give it a dry rub. When marinating salmon, be careful not to use an acidic marinade. Citrus juices, vinegars, wine, and liquors will cook the delicate fish. Once you get this method, you'll be smoking tomatoes for sauce, red peppers as a salad ingredient, not to mention smoked steak or chicken. |
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Ques' on grilling salmon
On 20-Oct-2009, Tutall > wrote: > On Oct 20, 5:59*am, RegForte > wrote: > > Bob-tx wrote: > > > Have never grilled, smoked, cooked, or eaten fresh salmon. *Want to > > > try grilling some. *Any suggestions on spices, techniques, etc? .. . . > > Have found I get more consistant results when I use a wris****ch and > time stuff when grilling steaks, so should probably do the same for > salmon steak. > Speaking of wris****ch. I've been wearing a Casio Alarm Chronograph wris****ch for about 30 years. It has a very convenient stopwatch function that is perfect for timing steaks. Since I wear it all the time, I never misplace it. You can get one direct from Casio for $23 and change. I just bought a new one. Features are virtually unchaged in 30 years and the price is about the same despite inflation. (The buttons on the old one got too stiff for my elderly fingers) Didn't mean to hijack the thread. Carry on. -- Brick (Youth is wasted on young people) |
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Ques' on grilling salmon
Tutall wrote:
> On Oct 20, 8:50 am, Janet Wilder > wrote: > >> I make a glaze out of chopped fresh ginger and pure maple syrup that I >> boil together for a couple of minutes and lightly brush the fish before >> cooking and once or twice while cooking. > > IMO this is like putting A-1 sauce on a good steak. Have you tried it > with just simple S&P or similar? > > And sugar near high heat? *shrug* > > > The "sugar" is not near the heat and the heat is not all that high. Yes we have tried it with just pepper and garlic (if you would have read my post without first putting on your "yuck!" face, you would have seen that we do not like salt. We like the little bit of sweet from the maple syrup. We got this recipe in New Brunswick, Canada where they mostly plank the salmon and maple syrup is something Canadians do all the time. The ginger was my own. If you don't want to eat it, they you are not invited the next time I do one. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
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Ques' on grilling salmon
"Janet Wilder" > wrote in message
... > Tutall wrote: >> On Oct 20, 8:50 am, Janet Wilder > >> wrote: >> >>> I make a glaze out of chopped fresh ginger and pure maple >>> syrup that I >>> boil together for a couple of minutes and lightly brush the >>> fish before >>> cooking and once or twice while cooking. >> >> IMO this is like putting A-1 sauce on a good steak. Have you >> tried it >> with just simple S&P or similar? >> >> And sugar near high heat? *shrug* >> >> >> > The "sugar" is not near the heat and the heat is not all that > high. > > Yes we have tried it with just pepper and garlic (if you would > have read my post without first putting on your "yuck!" face, > you would have seen that we do not like salt. We like the little > bit of sweet from the maple syrup. > > We got this recipe in New Brunswick, Canada where they mostly > plank the salmon and maple syrup is something Canadians do all > the time. The ginger was my own. > > If you don't want to eat it, they you are not invited the next > time I do one. > > -- > Janet Wilder > Way-the-heck-south Texas > Spelling doesn't count. Cooking does. Janet, we have Salmon roughly weekly. We usually do it with the same method, and you might want to give it a try. Salmon is cut into fillets with the skin ON. It's washed and drained before preparation, then doused liberally with olive oil. Placed skin side down, the flesh side is then sprinkled with Kosher salt and then covered liberally with dry dill weed. Period. The grill is preheated to as high as it goes, then the grates sprayed with Pam for Grilling. Immediately, the salmon is placed flesh side down and cooked for 3-4 minutes, max. It's then flipped to flesh side up and cooked until the thickest part is 120f maximum. By then, the skin is hardened at the edges. It's served with our ginger butter sauce, which I've posted before. If you ask, I'll post it again. We serve the salmon in about 8 ounce fillets per person and that seems to be about right. Most prefer to flip the fillet over, remove the skin and then use the side of a fork to remove most of the dark fat/line before flipping it back over and enjoying. -- Nonny Live a good and honorable life. Then when you get older and think back, you'll enjoy it a second time. |
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Ques' on grilling salmon
On Oct 20, 7:16*pm, Janet Wilder > wrote:
> Tutall wrote: > > On Oct 20, 8:50 am, Janet Wilder > wrote: > > >> I make a glaze out of chopped fresh ginger and pure maple syrup that I > >> boil together for a couple of minutes and lightly brush the fish before > >> cooking and once or twice while cooking. > > > IMO this is like putting A-1 sauce on a good steak. Have you tried it > > with just simple S&P or similar? > > > And sugar near high heat? *shrug* > > The "sugar" is not near the heat and the heat is not all that high. > > Yes we have tried it with just pepper and garlic (if you would have read > my post without first putting on your "yuck!" face, you would have seen > that we do not like salt. We like the little bit of sweet from the maple > syrup. And if you weren't looking to be ****ed off and offended you would have seen I said: "or similar". Gives a lot of leeway to remove the salt don't that? BTW, I've made something very similar, didn't like the sugar on salmon flavor myself. If you do, good on ya, no problem with others enjoying something I don't. > If you don't want to eat it, they you are not invited the next time I do > one. *sigh* Damn, made an effort to play nice too. Time wasted on someone wanting to take offense? I thought I made it clear that it's a taste thing and that you're welcome to yours. I did not say your recipe sux balls six ways to Dallas now did I? What the hell did I write that got your salmontail Janet? And no, I don't expect an invite for salmon within 1,000 miles of the Pecos. Beef, Mex, chiles? Sure, I wouldn't expect you to be as experienced with dungeness either, no sin on your side. I know you can teach me some things, but salmon, dungeness? Mebbe not, eh? <- Canadian do this all the time, heheheh, eh When wild salmon was as (relatively) common (used to catch it occasionally) as it had been once apon a time, I would play with variations too just for a change. Now that the California salmon run is almost dead, and wild pacific salmon of any type is dear, you won't find me messing with the meat, it's too damn good as is. Same way I don't play with good cuts of steak the way I once did. But unlike beef, the salmon are almost gone now. Chill Janet, no offense was intended. |
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Ques' on grilling salmon
"Bob-tx" > wrote in message ... > Have never grilled, smoked, cooked, or eaten fresh salmon. Want > to try grilling some. Any suggestions on spices, techniques, etc? > > Thanks, Bob-tx My wife had already bought some salmon - before I read all the answers, so she got Atlantic salmon since it was on sale ($7.95 lb). I thought I would go simple for first time - salt, pepper, olive oil. It turned out okay and I liked it fair, but my wife didn't care for it - too fishy. I have smoked and grilled catfish a good deal over the years, and really like that. Anyway, thanks for all the good advice - printed off for later use. Bob-tx |
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Ques' on grilling salmon
"Tutall" > wrote in message ... On Oct 20, 7:16 pm, Janet Wilder > wrote: > If you don't want to eat it, they you are not invited the next time I do > one. >*sigh* >I did not say your recipe sux balls six ways to >Dallas now did I? Errrrrrrrrr....perhaps this could be misconstrued in such a manner by the Lady Wilder... :-) "IMO this is like putting A-1 sauce on a good steak." "And sugar near high heat? *shrug*" Back on topic. I follow the simpler is better mantra myself. Usually drizzle very lightly melted butter or olive oil and a fine sprinkling of cayenne pepper. For variations we may spritz with citrus juice after plating and/or serve with a spicy homeade fresh peach salsa (in season). As others have said, do not overcook. I like it the same as my steaks with a cool pink center. KW |
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Ques' on grilling salmon
Nunya Bidnits wrote:
> Hey Reg, > > How about halibut? How would you treat steaks differently from filet, if at > all? > > MartyB > Ah, halibut. If I'm lucky I can get them off the docs down in Half Moon Bay. As far as prep, they get the same treatment as salmon. I would do steaks (by that you mean crosscut, right?) the same way as fillet. I do prefer halibut with slightly less smoke, though. For some reason I find it oversmokes easily. -- Reg |
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Ques' on grilling salmon
Bob-tx wrote:
> My wife had already bought some salmon - before I read all the > answers, so she got Atlantic salmon since it was on sale ($7.95 lb). > I thought I would go simple for first time - salt, pepper, olive > oil. It turned out okay and I liked it fair, but my wife didn't > care for it - too fishy. > > I have smoked and grilled catfish a good deal over the years, and > really like that. > Anyway, thanks for all the good advice - printed off for later use. > > Bob-tx > > Hey Bob-tx... Here's a tip or two to tone down the fishiosity of salmon 1. Get fresher / better quality product (obvious but it bears repeating) 2. Remove the bloodline before serving The bloodline is the darker meat (brownish, distinctly different from normal salmon pink color) near and around the undersurface of the skin. It's higher in oil and has a much stronger flavor. It won't hurt to eat it, though. I often leave it especially with high quality stuff, but it may be the way to go for your wife's sake. -- Reg |
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Ques' on grilling salmon
Bob-tx wrote:
> Have never grilled, smoked, cooked, or eaten fresh salmon. Want to > try grilling some. Any suggestions on spices, techniques, etc? > > Thanks, Bob-tx Boy, are you in for a treat, "Bob-tx"! There's little from the ocean that I don't like. But Salmon has to near the top of my "I love it!" list... Here's the recipe I use: http://www.innerlodge.com/Recipes/Me...ood/salmon.htm Enjoy! Dusty -- So long as the people do not care to exercise their freedom, those who wish to tyrannize will do so; for tyrants are active and ardent, and will devote themselves in the name of any number of gods, religious and otherwise, to put shackles upon sleeping men - Voltaire |
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Ques' on grilling salmon
On Oct 21, 5:14*pm, "BakerBoy" >
wrote: > Bob-tx wrote: > > Boy, are you in for a treat, "Bob-tx"! *There's little from the ocean that > I don't like. *But Salmon has to near the top of my "I love it!" list.... > > Here's the recipe I use:http://www.innerlodge.com/Recipes/Me...ood/salmon.htm > Heh, you had me at: "I use this basic recipe for most everything we cook on the grill, and we cook most everything we eat on the grill." Won't go far wrong following your steps. |
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Ques' on grilling salmon
Bob-tx wrote:
> Have never grilled, smoked, cooked, or eaten fresh salmon. Want to > try grilling some. Any suggestions on spices, techniques, etc? Here's a link to how salmon is traditionally done in the PNW: http://whatscookingamerica.net/salmon.htm The one recipe I grew up with appears to be missing, but it's real simple. Salmon on the grill, skin side down, either on, or off foil (I prefer on foil or cedar plank, it's easier to clean up and the fish doesn't stick to the grill), thin slice some Walla Walla Sweet onion and some lemons, squeeze a bit of lemon juice over the fish, then put some sliced onions and lemon across the fish and cook until done (130degF). Remove from heat and let rest for a few minutes before serving. -- --Brett |
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Ques' on grilling salmon
On Tue, 20 Oct 2009 20:21:47 -0700, "Nonny" > wrote:
>"Janet Wilder" > wrote in message .. . > >Janet, we have Salmon roughly weekly. We usually do it with the >same method, and you might want to give it a try. > >Salmon is cut into fillets with the skin ON. It's washed and >drained before preparation, then doused liberally with olive oil. > >Placed skin side down, the flesh side is then sprinkled with >Kosher salt and then covered liberally with dry dill weed. >Period. > >The grill is preheated to as high as it goes, then the grates >sprayed with Pam for Grilling. Immediately, the salmon is placed >flesh side down and cooked for 3-4 minutes, max. It's then >flipped to flesh side up and cooked until the thickest part is >120f maximum. By then, the skin is hardened at the edges. > >It's served with our ginger butter sauce, which I've posted >before. If you ask, I'll post it again. We serve the salmon in >about 8 ounce fillets per person and that seems to be about right. >Most prefer to flip the fillet over, remove the skin and then use >the side of a fork to remove most of the dark fat/line before >flipping it back over and enjoying. I plank the salmon on a soaked cedar plank, spinkle with lemon zest, olive oil, dill, and pepper and salt to taste. cook it on indirect medium on my gas grill. Desideria |
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Ques' on grilling salmon
Pete C. wrote:
> Bob-tx wrote: > >>Have never grilled, smoked, cooked, or eaten fresh salmon. Want to >>try grilling some. Any suggestions on spices, techniques, etc? >> >>Thanks, Bob-tx > > > I typically smoke a side of salmon in the smoker when I'm smoking 'Q. > Since the brisket takes nearly forever and the salmon only a couple > hours the salmon is a nice lunch while tending the smoker. I never add > anything but a little salt and pepper. Good stuff Pete. Back in the day when I started all this nonsense I would steak cut the Salmon 1.5"-2.0" and put in a ECB with mesquite wood. Smoke for 2 hours and serve on a bed of greens with light Italian salad dressing. I caught Cindy's heart that way. ) Craig |
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