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Thread: Grilled Salmon

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  1. #1
    Join Date
    Jan 2008
    Location
    SE GA at the moment
    Posts
    36

    Cool Grilled Salmon

    An easy way to prepare salmon is to grill it. I take a salmon fillet, put it on a piece of foil on the grill, put about two tablespoons of butter (two slices of butter) on top of it and cover the entire fillet with minced onion. Grill on medium heat with the cover closed for 10 - 15 minutes. Enjoy!

  2. #2
    Join Date
    Apr 2004
    Posts
    420
    Sounds good. Substitute an unfinished raw cedar shake for the tin foil and man o man, is that good. Salt and pepper too. Don't have the coals or burners right under the wood though, use indirect heat. Cedar planked Salmon, yum

  3. #3
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Another great way is to poach it.

    Put fillets or steaks in a small pot with white wine just covering, fresh dill and a little old bay spice.

    Heat till around 170 degrees, wine will be barely bubbling. Keep lid ajar if you are using one.

    DO NOT BOIL!!!!!

    Length of cooking time will depend on thickness of fish - you want it to just begin flaking. Start checking at around 15 minutes or so.

    Very healthy and tasty.

  4. #4
    Join Date
    Nov 2000
    Location
    Hoggtown! Toronto, ON
    Posts
    1,133
    I recently did cedar plank salmon and it was a BIG hit.
    Marinated two 3 lb fillets for the morning in 1 cup o' vermouth, lemon juice and zest from two lemons,1/2 cup of minced fresh dill,1 tablespoon of kosher salt and one teaspoon of freshly ground black pepper.
    Soaked the planks in water for a couple of hours prior to grilling.
    Grilled on indirect/high - skin side down - for 30 to 40 minutes.
    "...refresh my memory. When did I start caring about this stuff...?"

  5. #5
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Last year I took a trip on a sail boat. I got to be friendly with this couple from Washington State. One night the menu was salmon. The waitor asked me how I wanted my salmon cooked.

    Me, being a back east yankee didn't know any other way but cooked. My new friends said that I should try it cooked med. to med rare. "That's the way they do it in Seattle!!!!"

    Around here when you ask for fish in a restuarant that puppy is COOOOKed.

    But I ordered my salmon as instructed by the Washingtonians and it was surburb.

  6. #6
    Join Date
    Nov 2000
    Location
    Hoggtown! Toronto, ON
    Posts
    1,133
    Quote Originally Posted by benncool View Post
    Around here when you ask for fish in a restuarant that puppy is COOOOKed.

    But I ordered my salmon as instructed by the Washingtonians and it was surburb.
    ...you mean superb???

    Actually, salmon should be slightly undercooked. What I mean is undercooked on the grill, removed and it will continue to cook before being served. Once ready to eat it is perfectly done. Shouldn't be more than 135'F.
    You'll know if it's overcooked if it feels like cheese curds between the teeth. Kind of squeaky when chewed.
    "...refresh my memory. When did I start caring about this stuff...?"

  7. #7
    Join Date
    Jun 2007
    Location
    Redding, CA
    Posts
    14
    Nobody mentioned what you are starting with, but I assume that you are starting with either fresh wild King Salmon or flash frozen wild king salmon.

    When I first tried Salmon it was the farmed junk. I didn't care for it. Then I tried fresh, wild, King Salmon. Wonderful!

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