Killer salmon ideas?

[Matt16]

A couple tips:
*Don't over cook. When you can flake the meat all the way through the fillet, its over done. Any decent-sized piece of meat will keep cooking a minute or two after you take it off the grill. Overcooked fish is aweful.

*Only flip the salmon once. Start with the skin on the grill, then once the fish is 2/3 cooked flip leaving the skin to burn off the grill.

The best salmon recipes I've ever tried were cedar-planked salmon with brown sugar, and then regular grilled salmon coated in mayonnaise and cajun seasoning. The cajun seasoning complements the salmon as opposed to making it surprisingly. Don't use too much seasoning. The mayonnaise melts off for the most part and keeps moisture in.

 

[fsusteve]

I haven't tried the maple syrup/brown sugar method and just an observation but to me it seems you're covering the flavor of the fish once you go down that path. Garlic or herb rub is there to enhance the flavor not cover it.

 

[Butt Ugly Chuck]

Daughter had some baked with pesto the other day she said was excellent. Looking forward to trying that.

Butt

 

[fsusteve]

lol, forget what I just said, that sounds great.

 

[splitshot]

Got enough to try all of these.

Gawd, pesto or brown sugar, mmmmm. I'll be off and running....

Thanks for the steering.

 

[Urrrk]

I haven't tried the maple syrup/brown sugar method and just an observation but to me it seems you're covering the flavor of the fish once you go down that path. Garlic or herb rub is there to enhance the flavor not cover it.

The brown sugar liquifies and seems to run off the salmon. But it will hold in other spices, which is why I like to combine it with a little hot pepper. At any rate, it doesn't overpower the taste of the fish, mostly just glazes it.

 

[NaterGator]

The brown sugar liquifies and seems to run off the salmon. But it will hold in other spices, which is why I like to combine it with a little hot pepper. At any rate, it doesn't overpower the taste of the fish, mostly just glazes it.

Another really good way to do it is heat and reduce a small portion of cranberry chutney until it is consistent and soft, add a bit of brown sugar and glaze the salmon with that. It will still mostly run off, but it adds a nice but not overpowering sweet/tart flavor if you do it right.

 

[legion]

Brown sugar on top.

Brown sugar and something spicy, like cayenne, or Zaratains.

That's disgusting. Go have a snickers and spare the salmon.



For all you guys that packed a PB sammich for years try whupping up some salmon salad. Outstanding stuff.

The whole snob thing with unusual spices and citrus, etc. Sure. Once. Salmon isn't foofy though. It's a staple and best treated as such.

You'll be throwing rocks at the next tuna can you see.

 

[NaterGator]

Legion, evidently you forgot to read the thread title.

This isn't "mediocre food staple salmon ideas" it's "Killer salmon ideas." Some people don't like eating the same staple food over-and-over-and-over the same way every time. Spices and garnishes are comparatively cheap, and stretch the repeat usability of a base ingredient very well.

It's called "cooking," you should try it.

 

[re_guderian]

A couple tips:
*Don't over cook. When you can flake the meat all the way through the fillet, its over done. Any decent-sized piece of meat will keep cooking a minute or two after you take it off the grill. Overcooked fish is aweful...

well, I disagree, but to each their own. Undercooked fish is nasty.

 

[Cube Dweller]

Legion, evidently you forgot to read the thread title.

This isn't "mediocre food staple salmon ideas" it's "Killer salmon ideas." Some people don't like eating the same staple food over-and-over-and-over the same way every time. Spices and garnishes are comparatively cheap, and stretch the repeat usability of a base ingredient very well.

It's called "cooking," you should try it.

Like salt. Nothing like salt to enhance the flavor of a item you're cooking.

 

[Urrrk]

Anybody ever pickle one in lye? Theres some staple food for ya, legion.

 

[cruiseninak]

fresh ground pepper, italian sea salt, olive oil and a splash of red wine vinegar. I had that last night on some silver(koho). Pan fried it was 4:00 am and didn't feel like f'ing with the grill. You can throw some citrus lemons or others in the mix. Tried orange the other night good but sweeter. Anyone tried grapefruit? Bet lime and cilantro would be good for fish taco.

 

[legion]

Legion, evidently you forgot to read the thread title.

This isn't "mediocre food staple salmon ideas" it's "Killer salmon ideas."

For all you salmon molesters dumping sugar on your fish the thread title should be how to ruin fish. Do everyone a favor and only do that to the color injected mooshy fleshed farmed salmon.

Like salt. Nothing like salt to enhance the flavor of a item you're cooking.

Hehe.

fresh ground pepper, italian sea salt, olive oil and a splash of red wine vinegar. I had that last night on some silver(koho).

Ding ding ding ding ding !!

We have a winner !

 

[Butt Ugly Chuck]

legion speaks the truth. Some of the best salmon I've ever had was cooked in a traditional Yurok method over fire with little in the way of spice (pepper only).
http://www.calsport.org/images/Salmon Baking.JPG

 

[NaterGator]

Fxxxing stupid.
The best tuna (the only) tuna I will eat is raw and usually cut right off the fish.
That doesn't mean it isn't great in a variety of different dishes.

This may be the most curious form of "holier-than-thou" that I've seen on 'mud.

 

[MarcoPolo]

Gotta chime in here, so here's mine:

Mix all together and pour over your fillet:

Butter
White Wine Vinegar
Lemon Juice
Olive oil
Cayenne pepper
Chili pepper

Then sprinkle over that:
Pepper
Brown sugar

I then throw the fillet on my Traeger grill using Alder, Cedar, or Hickory wood pellets.
I get the grill to 400* before placing it there. Close the cover and switch to smoke.
30-45 minutes later.. mmmmmm....
Never had a FAIL on that yet!



Legion.. don't knock it till you try it... done right!

BUC.. That link to the stakes of salmon look mouth-watering good!

 

[legion]

This may be the most curious form of "holier-than-thou" that I've seen on 'mud.

Not even close. If you want your fish to taste at least vaguely reminiscent of fish just treat it right. Handle it properly once it's caught, clean it right away and cool it down quickly. It'll taste great if you like fish to taste something like God intended it to.

If your fish tastes like ass either put brown sugar on it or toss it out.

 

[NaterGator]

Not even close. If you want your fish to taste at least vaguely reminiscent of fish just treat it right. Handle it properly once it's caught, clean it right away and cool it down quickly. It'll taste great if you like fish to taste something like God intended it to.

All of that has absolutely nothing to do with how you cook it. That's what's called "sound practices" when dealing with highly perishable food products.

Back to reality... what if your fish tastes the same after the 300th time of preparing it the same way and you're just bored of that same old predictable taste?

In a way you're like my roommate... whenever we go, wherever we go, she wants to get a hamburger. The taste is predictable, the lowest common quality is usually still pretty palatable, you always know what you are going to get. What a boring way to eat... food can be so varied and exciting.

But by all means, keep enjoying your run-of-the mill "just the animal" meals.

 

[legion]

You know you're in 'campfire cuisine', right?

There's a place for hoity toity stuff for sure but even then... if you've got to slather your groceries in sugar to make them taste good you've messed up somewhere along the line.

It's ok if you like the taste of sugar, Nate. Sugary salmon though? Not so much.

In a salmon brine? Sure.

In a salmon squaw candy prep? Sure.

In the main course? Sacrilege.