recipes for BBQ salmon

[Kc_Kracker]

Whiskey river BBQ.
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm

bbq sauce on salmon?  i take it you dont like the taste of salmon?

[hunterrcc]

If your lazy buy Costco's fresh mango salsa or make your own fresh it is twice as good.  Put it on top of the salmon and throw it on the bbq.  Cook it until the white fat is bubbling out of the meat on top.  It is so good. Don't cover the top with foil just below it.  My favorite hands down.

[Kc_Kracker]

  Cook it until the white fat is bubbling out of the meat on top.  It is so good.

MMMMMMMM SALMON FAT, YUMMY!     

[wildmanoutdoors]

Whiskey river BBQ.
Cup of brown suger, half cup jack D. Mix it good and coat it. Mmmmmm

bbq sauce on salmon?  i take it you dont like the taste of salmon?

Its not a BBQ sauce. Its just its name. Dont you put brown suger in your smoked Salmon?

Salmon taste like pond water. Better deep fried in fish and chips!

[Kc_Kracker]

hes not smoking it hes bbqing it 

[h20hunter]

I think one of the most tasty and easy is to get some "Salmon Rub"...comes in a container a little bigger than a hockey puck....Emerals (sp?) or some other popular name chef....mix with some olive oil....apply.....grill it up...one of my favorites and very easy.

Here it is....

http://www.amazon.com/Tom-Douglas-Salmon-Rub-3-5/dp/B000M5TTHI/ref=sr_1_1?ie=UTF8&qid=1372259922&sr=8-1&keywords=SALMON+RUB

[lostbackpacker]

little garlic, little onion and butter

[wildmanoutdoors]

hes not smoking it hes bbqing it 

Over your head, I know. Its a very popular sauce for BBQ salmon at high end joints. Not Skippers.

[wildmanoutdoors]

Its not a BBQ sauce. Get it? Its just a name. Its for BBQ Salmon though. Following?
You seemed to think it was BBQ sauce.
I refered to smoking with brown suger is great on salmon, well so is BBQ salmon with a brown suger sauce.

Like I said, over your head...Your like debating with a rock. Very dense.

[sirmissalot]

Hey, Kracker is back!

I grew up eating salmon with the brown sugar glazing, although we used olive oil instead of whiskey but the whiskey works now! I rarely do the brown sugar now just because I got sick of it as a kid, that's the only way my mom would cook it. But it is delicious.

Barbecuing salmon wrapped in foil is not barbecuing, it's steaming it. I too would rather the fat be IN the salmon, not oozing out, but to each their own. 

I normally sear the flesh side for a few minutes with the grill smokin hot, turn it down then flip it over skin side down on a piece of foil or sometimes a cedar plank. I like to season my salmon well, and sometimes top with some sweet onion slices. I have a few glazes I will put on jut before I pull it off, by the end of summer I am mixing things up a bit after the taste of salmon is getting old.

Oh, and I would never cut the bellies and collars off when I fillet them, what a waste!



This one looks a little ugly but it's a raspberry chipotle sauce on it. Dang good stuff with salmon!

[92xj]

If you've ever cooked salmon, you've probably noticed an unappetizing white, chunky foam appear on the surface of the fish. It's called albumin and the folks at America's Test Kitchen recently shared some insight on how it forms and what you can do to minimize it.

Albumin is a protein that is pushed out of the muscle fibers of the fish as it cooks, coagulating on the surface. Canned, smoked or poached salmon are especially prone to albumin formation, but a small amount of the protein will appear on the surface of even perfectly-cooked fish.

Overcooked salmon, however, will have even more albumin on its surface, so the best way to avoid it is to be careful not to overcook your fish.

What is that white film on cooked salmon? It’s a protein called albumin (like egg white) that comes from overcooking

How to Avoid White Stuff from Salmon
One person looked all over the internet without finding the answer and so asked the question on Yahoo Answers: "How do I cook salmon and avoid all the white fatty stuff that accumulates on it while it is cooking?"

Perhaps the reason why answer could not be found is because there is no real way to avoid the white stuff. But some things to try is to not overcook, to marinate the salmon, brush it away during cooking, and dry the meat before cooking. To make better presentation, just scrape it off before serving.

[Alchase]

What I do to avoid the "fat boogers" in BBQ salmon is put the filets in a BBQ/grilling cage like this :

http://www.bbqguys.com/item_name_Outset-Expandable-Flex-Grill-Basket-With-Rosewood-Handle_path_2120_item_2637626.html

This way you can cook flip the fillet over for the last couple minutes to melt off any fat boogers that may accumulate. And it puts a nice sear on the fillet.

The coagulated protein on the salmon means that you cooked it too hot for too long. Lower the temp, lengthen the cooking time and it will be more moist and taste better.

Thanks for the tip, buddy !  would you suggest i use just a few coals and then add some over time, in order to keep it low and slow ?  as i will be using a kettle webber grill

If I am cooking on the weber BBQ, I get a good bed of coals going then throw a block of cherry or apple wood on the coals. Once it gets nice and smoky, I place the salmon on and close the lid for about 5 minutes.
Flip it for a couple minutes and call it done.

[MuleySniper]

I like it too on a hot webber coated with olive oil then crusted with jerk seasoning. Only time I use foil when grilling is when I do onions...

[206]

I like it too on a hot webber coated with olive oil then crusted with jerk seasoning. Only time I use foil when grilling is when I do onions...

On coal that's it!  Don't waste coal with a foil boat when a oven at 325 is always consistent.

[Alchase]

On coal that's it!  Don't waste coal with a foil boat when a oven at 325 is always consistent.

I never really understood the use of foil while BBQing, no different then using the oven. Unless of coarse you will be opening them back up.