splitshot
Head cook, Bottle washer, and Peace keeper.
Got a bunch of Koho and King fillets/steaks..
Killer salmon ideas?
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obviously we don't catch them but I really like it, I get them from costcos, I usually put them on foil on the grill with the lemon/rosemary/butter combo.
I can't remember exactly (I'll ask my extended fam what they did), but basically the same with Dijon or reg mustard in the mix. It does tone down the salmon flavor a bit, good for some not for others.
My fav is BBQ'n them with above ingred. wrapped in tin foil.
My fav is BBQ'n them with above ingred. wrapped in tin foil.
Spread a *thin* layer of mustard on the filet, sprinkle with cajun seasoning, bake for 18-20 minutes at 350. Easy and tasty.
But, it is almost impossible to fawk up a Salmon. It is about the easiest thing there is to cook.
But, it is almost impossible to fawk up a Salmon. It is about the easiest thing there is to cook.
I grill quite a bit of salmon, usually fillets. and usually on foil. Here's some ideas:
Brown sugar on top.
Brown sugar and something spicy, like cayenne, or Zaratains.
Olive oil with salt and pepper
Olive oil with pepper and tarragon.
Melt butter with achiote (An obscure Mexican spice product) and a touch of cayenne, pour on the salmon and grill.
Chimayo red pepper.
Brown sugar on top.
Brown sugar and something spicy, like cayenne, or Zaratains.
Olive oil with salt and pepper
Olive oil with pepper and tarragon.
Melt butter with achiote (An obscure Mexican spice product) and a touch of cayenne, pour on the salmon and grill.
Chimayo red pepper.
NaterGator
On Gilligan's Island
Grill them on a plank. Butter, salt and pepper, lemon + a tiny bit of lemon zest, dill & rosemary.
I don't understand. Do you mean put them on the grill and steam them?
Kind of a steam/simmer deal, all the flavors stay inside the foil, moist and many times not so strong of the fish part.
It's a approach that works if you have a whole salmon. If you have fillets, you're better off using a rub or what have you.
If you've got good salmon, like fresh king or sockeye, the best thing is just to lube 'em up with olive oil and throw them on the grill.
Or plank them, as nater suggests, though I've never really mastered that technique.
They're okay with lasers mounted on the head, but I prefer to mount lasers on my bratwurst.
I understand what he was describing, but he called it "BBQ'ing."
on the bbq: foil, soy sauce, brown sugar, dill 
Uh-oh. the People's Barbeque Purity Committee of Alabama has detected and abuse of the term "BBQ'ing."
Prepare for histrionics (not really, but it would be funnier if there were some coming)
MoJ
Moderator
Use this...way yummy.
Tom Douglas "Rub with Love" Salmon Rub
*******************
This rub flavors the most popular dish at Etta's ("the best salmon dish in Seattle" - Northwest Palate Magazine). The combination of smoked paprika, brown sugar and thyme is the perfect compliment to the Northwest's favorite fish!
Tom was recently featured on Iron Chef America, prevailing over Iron Chef Morimoto with the signature ingredient…Salmon!
**************
Tom Douglas "Rub with Love" Salmon Rub
*******************
This rub flavors the most popular dish at Etta's ("the best salmon dish in Seattle" - Northwest Palate Magazine). The combination of smoked paprika, brown sugar and thyme is the perfect compliment to the Northwest's favorite fish!
Tom was recently featured on Iron Chef America, prevailing over Iron Chef Morimoto with the signature ingredient…Salmon!
**************
My wife and I cook salmon filets on a wet cedar plank on the Weber. We rub the filet with minced garlic, coat with maple syrup and sprinkle with brown sugar. The receipe was off the cedar grilling planks you get in the store.
Sounds good, except no need for butter. King salmon tends to melt in the mouth due to its high fat content. A salty sauce and garlic marinade is also good. The local Salmon bake does them over a wood fire, with a sauce of brown sugar, lemon juice and vegetable oil drizzled on top.
Don't over cook. It's also great with nothing added.