recipes for BBQ salmon

[dscubame]

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.

Smoking and bbq'ing are the same thing.  It is "grilling" that often times is referred to as bbq'ing as in this case.  I know I am being precise here but it is true, do the research.

[Alchase]

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...

Yum!
I love seared salmon

[pianoman9701]

Put it skin down in a piece of foil big enough to wrap it with. Coat it with a medium dusting of Montreal steak seasoning. Get some green onions and lay them on top. Slice oranges, lemons, and limes and completely cover the fish and green onions with them. Pour about 2 ounces of nice EV oilive oil over it all and put about 2 ounces of white wine  around it and close it up. Pre-heat the grill to about 450. When it's hot enough, put the salmon in, close the lid and turn it down to medium. Cook it for 15-20 minutes (15 for slightly undercooked). The skin will taste great too, and should be crispy. This recipe will get you sex. Make sure you don't take all guys with you!

[WSU]

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. 




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

That is what I was going to say.  Why bother with a bbq if you isn't touching the grill or fire?

[Kc_Kracker]

Smoking and bbq'ing are the same thing.

   

[h20hunter]

Same...uh...no.

[trophyhunt]

You guys should try this once! Put it in a foil tray skin side down of course, cover with italian dressing and cover with foil. cook the same time as normal on high heat, I agree with not over cooking it. I think you'll like it with the dressing.

[quacksmoker]

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.

uh sure it does, nothing like misleading newbs this isn't a 12 hr pork butt and this isn't a low n slow cook unless you want cat food. the coagulated debris is FAT leaving the meat nothing more nothing less, all meat has fat.

 http://www.americastestkitchenfeed.com/cooking-science/2012/12/what-is-that-weird-white-stuff-on-cooked-salmon-its-albumin-and-we-discovered-how-to-minimize-it/

[Kc_Kracker]

because everything you read on the internet is correct  there are just as many websites debunking that lame explanation. i suppose you think smoking and bbq are the same thing too 

[quacksmoker]

because everything you read on the internet is correct  there are just as many websites debunking that lame explanation. i suppose you think smoking and bbq are the same thing too 

Are you serious? This is a scientific fact, not some message board commentary. There is a distinct difference between fat and protien, but that appears to be way over your head. Why don't you show me one website that says this is fat? You can't because it is well known that this is protien being secreated.
"We turned to Donald Kramer, professor of seafood science at the University of Alaska, Fairbanks, for an explanation. According to Kramer, this “white curd” is composed of fish albumin—soluble proteins that are squeezed out onto the surface of the fish and coagulate once they denature during the cooking process. Most often, this curd is seen when salmon is canned, smoked, or poached. “There’s nothing harmful in it,” said Kramer. “There will always be a certain amount that comes out, and how the fish is cooked is probably not going to affect that.”"

I think I will trust an educated opinion.

[WAcoueshunter]

Coat both sides with olive oil.  If it's fresh, just add some salt and pepper on the flesh side.  If it's old, doctor it up with montreal, salmon rub, or something else to give it a better flavor (lots of options in posts above).  Grill over direct, medium high heat flesh side down for about 7 minutes until the flesh "releases" from the grill (meaning it comes off easily with tongs).  Flip over to skin side down for about 3 minutes.  Check with a fork and pull it as soon as it's cooked through - should still be a little opaque in the thickest spots.

I learned this method from a Weber grill book, and have used it about the last 100 times.  It works well.  Here's a YouTube from Weber demonstrating:

How to grill salmon perfectly with the best Weber Gas Grill

[quacksmoker]

Man......Quacksmoker......You just love to fight and call folks names.....Fool this....Idiot that......save us all the hassle of explaining forum etiquette and shut it.

I nicened it up for you. But the message is still the same. I simply posted scientific fact. He chose to call me on it and I replied in kind. Maybe you need some of your own forum etiquette and stop trolling threads where you have nothing to contribute.

[quacksmoker]

I'm not trolling....I have contributed to this thread and many others.

You seem to want to be combative with pretty much every post you type. Do you simply like being a jerk?

I can be pretty good at it.

I simply posted clarification to help others out. KC just decided to make it an issue and I replied in kind.  If thats being a jerk, then so be it.

[dscubame]

because everything you read on the internet is correct  there are just as many websites debunking that lame explanation. i suppose you think smoking and bbq are the same thing too 

I edit and delete this post...  I had to ask myself why do I even care.   

[Buckmark]

Another thread bites the dust.....Not that the information may of been incorrect and clarification needed for some of us that may not of known the facts, but diplomacy and tact is something alot of people need to work on.