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Thread: Grilled Salmon

  1. #27
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    SE GA at the moment
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    Quote Originally Posted by spotts View Post
    I tried the Maple Salmon over a cedar plank this weekend. It sucked. I bet I burned it. One of the posts says cook it 30-40 minutes, I gave it 35 at 300 or so. It was just horrible.
    My experience is more in the neighborhood of 10-15 minutes - thawed or 20-25 minutes - frozen

    my grill set at the medium setting.

  2. #28
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    Thinking about Spott's bad tasting salmon---I did forget to ask him.

    Jack, you did remember to scrape the paint off of the cedar plank, first, didn't ya??????

  3. #29
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    Apr 2004
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    420
    35 mins for a salmon filet? That is WAY too much time at any heat...For a nice fillet cooked medium (say at 1 to 1.5 inch thick) shouldn't be more than 8 to 10 minutes...Get the grill super hot but set the plank off the direct heat...BTW, the bourbon/syrup makes for a an awesome marinade...thanks for the tip.

  4. #30
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    Quote Originally Posted by drcustom View Post
    35 mins for a salmon filet? That is WAY too much time at any heat...For a nice fillet cooked medium (say at 1 to 1.5 inch thick) shouldn't be more than 8 to 10 minutes...Get the grill super hot but set the plank off the direct heat...BTW, the bourbon/syrup makes for a an awesome marinade...thanks for the tip.
    Direct on the grill - I agree - but I've been referring to "Cedar Planked " salmon. 30 to 40 minutes is ideal...
    "...refresh my memory. When did I start caring about this stuff...?"

  5. #31
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    Sep 2004
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    Kansas City, Kansas, United States
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    Thumbs up

    Don't Know How To Cook, But I Love Grilled Salmon!
    I WILL SELL WORK,GENERATE BUSINESS, GO GET NEW CUSTOMERS!
    YOU SHUT THE HELL UP AND QUIT RUNNING YOUR MOUTH!

  6. #32
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    May 2000
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    Colorado flatland native
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    Quote Originally Posted by benncool View Post
    Thinking about Spott's bad tasting salmon---I did forget to ask him.

    Jack, you did remember to scrape the paint off of the cedar plank, first, didn't ya??????

    OK, I tried it again. Rubbed a little olive oil on the fillet and some herbs while the plank was soaking, I let the fillet reach room temp. This time I kept an eye on it and pulled it when it was flaking pretty easy. Whooo ahh! Thats good fish. Thanx for talkin the land locked Coloradan through it!
    [The first time the board nearly caught on fire!]
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  7. #33
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    Hoggtown! Toronto, ON
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    I'm happy for ya Spotts!

    I did a cedar-planked salmon last weekend for my brother and his wife. Did it just as I described in the beginning. They went wild for it!

    For me it's the best way to do salmon. Not the only way...but for this boy it's the best!!
    "...refresh my memory. When did I start caring about this stuff...?"

  8. #34
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    SE GA at the moment
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    I am so glad I started this thread! It is so great to hear and try the different variations. Keep the variations coming!

  9. #35
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    Feb 2005
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    Barrie, Ontario
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    Well Jetta,

    Tonight I pulled your post #4 and it came out great. Woodsy? Wow! I couldn't believe how much of the cedar essense it picked up. The salmon was cut about 1" x 1" x 6" long and I cooked it until it was just done. It took the whole 40 minutes plus, so I may have had the bbq turned a little low. I'm sure the fact that I was getting snowed on must have helped get it off early, but there was no rawness taste at all. I dropped each on a bed of rosemary fried yukon gold scalloped potatoes surrounded by steamed & buttered asparagus & jullienne carrots, with a side of garlic bread. Starters was a musclan salad with pine nuts and a balsamic vinegarette... How female does this sound?

    I used my last lemon in the marinade and the grocer didn't have any "I guess I forgot to order them" So I had to settle for Realemon as the squeeze.

    Three of us ate. My youngest daughter raved, she loves anything fish, but my wife and I, although we said it was an extremely nice dinner, didn't seem to get as much out of it as I had hoped. I've has salmon many times before, my brother lives just outside Vancouver and his uncle-in-law was a commercial salmon fisher, and I try it every time it is offered to me, even go as far as to order it in the odd restaurant because I think in another life I would love it and crave it all the time. It sits well, I don't repeat it and it is very flavourful... but it just doesn't do the same to me as it does to others or something like chateaubriand or a good filet mignon does for me.

    It was great, delicate and a well needed respite from the usual, but it wasn't something I would say was to die and go to heaven for. My wife is West Indian and grew up on many types of whitefish. She echoed the same sentiment. It just isn't for everyone I guess. Would I do it again? Yes, absolutely, but as a change from my regular diet, not as a special treat.

    One last question: Can I or should I re-use the cedar? I bought and used the cooking planks you get off the shelf at HD in the bbq section. Like I said, the cedar transfer was amazing.

    Maybe it was the vermouth... Next time I might try rye!
    Last edited by gruntly; 03-01-2008 at 12:06 AM.
    Is this a Fabreze moment? C.Y.D. I'm voting white elephant. 2.
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  10. #36
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    May 2001
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    Bennington, Vermont U.S.A.
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    Quote Originally Posted by gruntly View Post
    Well Jetta,


    Maybe it was the vermouth... Next time I might try rye!
    2 parts rye and 1 part vermouth a drop of bitters and you have a Manhattan! Makes any meal taste better.

  11. #37
    Join Date
    Sep 2002
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    4,970
    Picked up a few frozen whole wild salmon yesterday. I didnt want to mess with the barbacue being it not all that nice out, just did it in the oven,

    Thaw salmon, sprinkle inside with lemon juice, sprinkle inside with course pepper .I usally cut up a medium onion and stick inside salmon, wrap it in foil and put in pan on middle rack at 140 degress for around 35 -40 minutes.

    Now you can eat the onions if you want .... I just use them for moisture and flavor.

    Ya I know ...nothing special but I love Salmon, I really dont want to change the taste.

    I'm gonna have to try the maple surup some time...... I have done that a lot with steak but to be honest ..... Im trying to lose some weight so I have gotten away from covering everything with catsup, brown sugar, any type of barbacue sauce, and everything else with a ton of calories.

    I have been eating a lot of fish lately

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