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Need info on grilling salmon
Costco has fresh salmon (looks like half a salmon)--one huge, long fillet.
We're having guests next week, and I was thinking grilled salmon would be easy and most people like it (not me, but that's okay). I've been checking out salmon recipes on the Internet, and I can't find info on grilling anything but thick steaks. Can someone give me some pointers, please? I don't want to ruin it. Diane M |
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Need info on grilling salmon
" > wrote in message
t... > Costco has fresh salmon (looks like half a salmon)--one huge, long fillet. > We're having guests next week, and I was thinking grilled salmon would be > easy and most people like it (not me, but that's okay). I've been > checking out salmon recipes on the Internet, and I can't find info on > grilling anything but thick steaks. Can someone give me some pointers, > please? I don't want to ruin it. > > Diane M > You must've been looking at car repair sites, in order to find nothing on grilling fillets. Searching at Google for "grilled salmon fillet" turns up 603,000 results. The first few pages should contain something enlightening. |
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Need info on grilling salmon
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Need info on grilling salmon
On May 31, 10:21 pm, (Steve Pope) wrote:
> > wrote: > > I've been checking out salmon recipes on the Internet, > > and I can't find info on grilling anything but thick steaks. > > Can someone give me some pointers, please? I don't want to > > ruin it. > > The most important thing I've learned about cooking salmon > fillets (including the quite large ones you are talking about) > is to cook it skin-side down and do not flip it. This applies > to either grilling methods (charcoal, mesquite, etc.) or > braising, my other favorite method. > > I prefer low heat, such that a 1.5 to 3 pound fillet might > take from 20 to 25 minutes and still be medium-medium-rare inside, > but there's nothing wrong with going hotter/faster. > > Steve The salmon at Costco is skinless, so it's not very grill-friendly. Some people will wrap it in foil before putting it in the grill, but I think that's kind of pointless, because you don't get the grill flavor in the fish. I'd recommend getting a couple of those long fish- grilling baskets. They can be bought for about ten bucks at TJMaxx or Marshall's. - Carolina |
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Need info on grilling salmon
Carolina > wrote:
>On May 31, 10:21 pm, (Steve Pope) wrote: >> The most important thing I've learned about cooking salmon >> fillets (including the quite large ones you are talking about) >> is to cook it skin-side down and do not flip it. [..] >The salmon at Costco is skinless, so it's not very grill-friendly. Then I wouldn't buy it. The only reason to skin a salmon is if you're not planning to sell it very soon. Steve |
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Need info on grilling salmon
On Fri, 01 Jun 2007 01:57:50 GMT, "
> wrote: >Costco has fresh salmon (looks like half a salmon)--one huge, long fillet. >We're having guests next week, and I was thinking grilled salmon would be >easy and most people like it (not me, but that's okay). I've been checking >out salmon recipes on the Internet, and I can't find info on grilling >anything but thick steaks. Can someone give me some pointers, please? I >don't want to ruin it. > I use a flat burger basket for easier flipping - I usually preheat it on the grill and spray with PAM after to prevent sticking. Seasoning is up to you although I'm partial to a light teriyaki marinade (don't forget the fresh ginger). -- See return address to reply by email |
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Need info on grilling salmon
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Need info on grilling salmon
tert in seattle wrote: > writes: > > wrote: > > > >> I've been checking out salmon recipes on the Internet, > >> and I can't find info on grilling anything but thick steaks. > >> Can someone give me some pointers, please? I don't want to > >> ruin it. > > > >The most important thing I've learned about cooking salmon > >fillets (including the quite large ones you are talking about) > >is to cook it skin-side down and do not flip it. This applies > >to either grilling methods (charcoal, mesquite, etc.) or > >braising, my other favorite method. > > braised salmon? I think you mean poached "poached" as in "stolen", TART...??? -- Best Greg |
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Need info on grilling salmon
tert in seattle > wrote:
writes: >>The most important thing I've learned about cooking salmon >>fillets (including the quite large ones you are talking about) >>is to cook it skin-side down and do not flip it. This applies >>to either grilling methods (charcoal, mesquite, etc.) or >>braising, my other favorite method. >braised salmon? I think you mean poached No, I most definitely mean braised as opposed to poached. Steve |
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Need info on grilling salmon
"JoeSpareBedroom" > wrote in message ... > " > wrote in message > t... >> Costco has fresh salmon (looks like half a salmon)--one huge, long >> fillet. We're having guests next week, and I was thinking grilled salmon >> would be easy and most people like it (not me, but that's okay). I've >> been checking out salmon recipes on the Internet, and I can't find info >> on grilling anything but thick steaks. Can someone give me some >> pointers, please? I don't want to ruin it. >> >> Diane M >> > > You must've been looking at car repair sites, in order to find nothing on > grilling fillets. > > Searching at Google for "grilled salmon fillet" turns up 603,000 results. > The first few pages should contain something enlightening. > Grilling a Salmon fillet and not having it fall apart, unless you grill it sitting on foil is very difficult, regardless of what 603,000 posters say. To even try, you have to have a grill with porcelainized cast iron grates with a flat side positioned upward. to keep it from falling apart. I would take a piece and rehearse before you start. The Best of Luck, Kent |
Posted to rec.food.cooking
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Need info on grilling salmon
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Posted to rec.food.cooking
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Need info on grilling salmon
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Posted to rec.food.cooking
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Need info on grilling salmon
" wrote: > > Costco has fresh salmon (looks like half a salmon)--one huge, long fillet. > We're having guests next week, and I was thinking grilled salmon would be > easy and most people like it (not me, but that's okay). I've been checking > out salmon recipes on the Internet, and I can't find info on grilling > anything but thick steaks. Can someone give me some pointers, please? I > don't want to ruin it. Grill it skin side down. Season it will a little salt and pepper and some fresh dill (better near the end of cooking on a large fish). Drizzle a little olive oil or butter on it to keep it moist. The salmon is almost cooked when you start seeing the whitish fat oozing out. |
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Need info on grilling salmon
Dave Smith wrote:
> " wrote: >> >> Costco has fresh salmon (looks like half a salmon)--one huge, long >> fillet. We're having guests next week, and I was thinking grilled >> salmon would be easy and most people like it (not me, but that's >> okay). I've been checking out salmon recipes on the Internet, and I >> can't find info on grilling anything but thick steaks. Can someone >> give me some pointers, please? I don't want to ruin it. > > > Grill it skin side down. Season it will a little salt and pepper and > some fresh dill (better near the end of cooking on a large fish). > Drizzle a little olive oil or butter on it to keep it moist. The > salmon is almost cooked when you start seeing the whitish fat oozing > out. A few nice additions to your recipe are lemon and a sprinkling of wine. I like to make a bowl of olive oil, lemon and wine and drizzle it over the fish as it cooks. I sometimes add the dill in that, too. It depends upon if I'm using fresh or dried dill. kili |
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Need info on grilling salmon
tert in seattle > wrote:
>how do you braise salmon? By first browning it (perhaps along with some vegetables), then cooking it in a pot in which there is some liquid (but only a fraction of what would be needed to cover the fish), and covering the pot. I normally use vegetable broth and white wine, along with green onions or green garlic. Steve |
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Need info on grilling salmon
On Jun 1, 9:09 am, Dave Smith > wrote:
> Grill it skin side down. The salmon at Costco is skinless. |
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Need info on grilling salmon
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Posted to rec.food.cooking
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Need info on grilling salmon
" > wrote in message t... > Costco has fresh salmon (looks like half a salmon)--one huge, long fillet. > We're having guests next week, and I was thinking grilled salmon would be > easy and most people like it (not me, but that's okay). I've been > checking out salmon recipes on the Internet, and I can't find info on > grilling anything but thick steaks. Can someone give me some pointers, > please? I don't want to ruin it. > > Diane M > My favorite is grilled on cedar planks (untreated). Google cedar plank salmon and have fun. bd |
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Need info on grilling salmon
tert in seattle > wrote:
writes: [ braising salmon ] >>By first browning it (perhaps along with some vegetables), then >>cooking it in a pot in which there is some liquid (but only a >>fraction of what would be needed to cover the fish), and >>covering the pot. >>I normally use vegetable broth and white wine, along with >>green onions or green garlic. >how long do you cook it? After browning/assembling/brining to a simmer, somewhere between 12 and 18 minutes in a 300 degree F oven for medium, given a piece of salmon between 12 oz and 1.5 lbs. I do this in a Le Creuset. I find doing it in the oven a little more predictable than doing it entirely on the stovetop, but that also works. Steve |
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Need info on grilling salmon
On May 31, 10:03 pm, Carolina > wrote:
> On May 31, 10:21 pm, (Steve Pope) wrote: > > > > > > wrote: > > > I've been checking out salmon recipes on the Internet, > > > and I can't find info on grilling anything but thick steaks. > > > Can someone give me some pointers, please? I don't want to > > > ruin it. > > > The most important thing I've learned about cooking salmon > > fillets (including the quite large ones you are talking about) > > is to cook it skin-side down and do not flip it. This applies > > to either grilling methods (charcoal, mesquite, etc.) or > > braising, my other favorite method. > > > I prefer low heat, such that a 1.5 to 3 pound fillet might > > take from 20 to 25 minutes and still be medium-medium-rare inside, > > but there's nothing wrong with going hotter/faster. > > > Steve > > The salmon at Costco is skinless, so it's not very grill-friendly. > Some people will wrap it in foil before putting it in the grill, but I > think that's kind of pointless, because you don't get the grill flavor > in the fish. I'd recommend getting a couple of those long fish- > grilling baskets. They can be bought for about ten bucks at TJMaxx or > Marshall's. I would not buy skinless salmon. I also wouldn't ever buy the farm raised stuff. > > - Carolina --Bryan |
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Need info on grilling salmon
In article . com>,
Carolina > wrote: > On Jun 1, 9:09 am, Dave Smith > wrote: > > > Grill it skin side down. > > The salmon at Costco is skinless. My method ain't grilling, but it's my favorite way for skinless fileted salmon around an inch thick or less. Put a tablespoon of butter in a ten inch iron skillet and wait until it's as hot as the butter can stand. It'll start to smoke. Meanwhile, liberally coat both sides of the portion sized fillet with seasoned salt. Place the salmon in the hot butter and cook for a minute or so. Just enough time for the hot side to nearly burn. Then flip it and cook for a minute or so on the other side. Put the hot skillet in a 400F oven and let it bake for five minutes. Serve with whatever you like salmon with. I like lemon juice. If the salmon is less than an inch thick, reduce oven time accordingly. Three quarter inch is four minutes. If the salmon is uneven in thickness, thinner parts may cook through before you even put the portion in the oven. I usually serve it with cole slaw, but I'm open to suggestions. leo -- <http://web0.greatbasin.net/~leo/> |
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