Post by: maddog on January 21, 2012, 11:30:35 PM
Post by: FC on January 21, 2012, 11:49:57 PM
Post by: maddog on January 22, 2012, 09:09:41 AM
Post by: longknife on January 22, 2012, 09:23:42 AM
Wrap the salmon so its air tight, this will steam the fish. Open the foil, and when the fish can flake apart, its done. The butter, lemon,and onion sauce is great!
This is the bomb with halibut as well!
I know this is the norm for salmon, some use a little brown sugar before bbq ing, but i have never strayed.
A friend of mine, used to layer the fish in mayonase/dill. Wich steams the fish, and is very tasty as well!
Post by: pianoman9701 on January 22, 2012, 09:29:47 AM
1/8 cup of crushed green peppercorns
1 oz of minced garlic, fresh
4 oz of bourbon maple syrup
1 side salmon, pin bones removed
cedar plank
Put the fish on the plank. Preheat the BBQ grill to Medium heat up to 300 F. Mix the peppercorns and garlic and spread evenly on the meat. Put the plank on the grill and brush the fillet with the bourbon maple syrup at the beginning and for every 5 minutes thereafter until the meat is cooked on the outside and just barely translucent in the middle. Serve with a nice c*censored*nay, salad, and garlic-roasted baby red potatoes.
Post by: BOWHUNTER45 on January 22, 2012, 10:24:35 AM
Now take your salmon and skin it ... if you can not skin it then leave it on ...but once you eat a salmon that has been cooked without the skin , you will never go back !!
take 1 stick of butter and melt in a small sauce pan - chop 1 onion and 1 tsp of diced garlic -add to the butter-add 3 tbls of lemon juice - 3 tbls of orange juice and 6 tbls of honey ...let simmer a few minutes.. take your skinned fillets and season the bottom side of the fillets with salt -pepper & costco salmon seasoning ....take a glass cake pan and pour 2 lines of butter mixture where you will be placing the fillets...place the fillets on top of butter....now brush the butter mixture on the top side of the fillets ..LET SIT 20 MIN ..then salt , pepper and costco season the top ...nice even coat ....cut 1 orange and 1 lemon and place on top of fillets ...cover with foil and cook on 350 for about 1/2 hour or so ... you can do the same on the BQ but you will need to make a pan out of the foil so it holds the butter and juices !!!! IF YOU OWN A RESTURANT AND SELL THIS RECIPE THEN YOU BEST SEND BOWHUNTER A PROFIT CHECK EVERY MONTH :dunno: :chuckle: :chuckle: :tup: :drool:
Post by: NRA4LIFE on January 22, 2012, 08:21:37 PM
Post by: Sumpnneedskillin on January 22, 2012, 08:28:53 PM
Post by: Feanix on January 22, 2012, 08:39:57 PM
Post by: maddog on January 22, 2012, 09:07:29 PM
Post by: jbeaumont21 on January 22, 2012, 09:18:35 PM
Post by: danderson on January 22, 2012, 09:31:07 PM
Post by: 3nails on January 22, 2012, 09:50:28 PM
Post by: BOWHUNTER45 on January 22, 2012, 10:11:27 PM
Post by: Sumpnneedskillin on January 23, 2012, 11:56:21 AM
I am sure we all know how to cook salmon and everyone has a favorite recipe ...thats the cool thing about this , is you get to explore more options :tup: I used to do the mayo thing years ago but I have played around with different seasonings to come up with mine .... throw some fresh chopped parsely on and that makes a huge difference to !!!!! I enjoy cooking lately .... thats why I went from 145 to 180 :dunno: :chuckle: :chuckle:
I haven't weighed 180 since the 3rd grade. :chuckle:
I've gained over 50 lbs since retiring from the military. :yike: Need to get my fat #!$% out from behind my desk at lunch and get some stair climbing in.
Post by: danderson on January 23, 2012, 05:38:27 PM
Post by: JohnVH on January 23, 2012, 06:02:18 PM
Post by: maddog on January 23, 2012, 07:59:07 PM
Post by: kenzmad on January 23, 2012, 08:12:34 PM
Post by: blacktailcrzy on February 01, 2012, 06:51:49 PM
Post by: jagermiester on February 01, 2012, 09:15:33 PM
Post by: Sumpnneedskillin on February 01, 2012, 09:17:37 PM
Smoked salmon? No recipes for smoked?
I've always used the one in the book that came with my little Chief.
Post by: jagermiester on February 01, 2012, 09:31:09 PM
Post by: doyourtime89 on February 02, 2012, 10:15:56 AM
Post by: Dhoey07 on February 02, 2012, 10:18:04 AM
Post by: Cuda on February 02, 2012, 10:58:56 AM
Take a salmon fillet and cover it in brown sugar. Next splash enough soy sauce on it to get a drop or two in every square inch. Sprinkle cracked pepper, sea salt, minced garlic (fresh) and dill over the fillet. Squeeze a half/whole lemon over the fillet if you like lemon. Let that rest in the fridge overnight. You will see that the seasoning/brine mix turns to liquid.
Soak a cedar plank for an hour or two and heat up your grill.
Once the fish is planking on the grill its time to mix up the sauce. I mix one part mayonaise with one part sour cream then add creamy horseradish (to taste and heat), then squeeze in a half lemon, then add a pile of fresh dill and a dash of salt. Mix this together and once the fish is done to whatever consistecy you like, serve it up with the sauce! It is a combo of spicy and sweet that doesn't overpower the salmon taste. I have served this to probably 100 people and get rave reviews and recipe requests. Good luck and let me know what you think.
One more note: watch the cedar plank because they do burn!
:cue:
Post by: maddog on February 02, 2012, 06:29:10 PM
Post by: jeepster on February 10, 2012, 03:28:45 AM
for my smoked salmon recipe, id reccomend chum as its really oily. as crazy as it may sound, king/coho is my least favorite to smoke. this method is by far one of the best ive had, this is how my grandfather and the indians did it
take 2-3 fish, and cut them up into about 3 inch strips, put it in a 5 gal. bucket with 4 lbs of brown sugar, 2 cups salt, 2 cups soy sauce, a tablespoon or so of garlic powder, chili powder and let soak for 1-3 days, rinse, dry with paper towel and let dry over night on oven racks in the fridge. smoke over alder for 16-30 hours at around 90 degrees. you want your fish about 3 feet above the chips to keep the temperature just right.
my favorite way to cook salmon a salmon dinner
get a fire going and get some good coals, and build it up.
take out an oven rack and make a bed of foil on the rack for fish. throw down some olive oil on the foil
split the fish, and put it on the foil, then season with salt/pepper, brown sugar, some chili powder, garlic powder, sliced lemons and onions, and just a little butter, and then when the coals are just right, put the rack over the fire
take 6-10 yellow potatoes (depending on how many people) poke em full of holes, and wrap in several layers of foil with lots of butter. then go toss em in the fire, (do this 20 before putting the fish on)
farm fresh corn and a good green salad with a very large tankard of ice cold beer or a portugese green while called vhino verde (ice cold too)..................................
holy crap now IM hungry.....
Post by: Bean Counter on February 10, 2012, 03:49:09 AM
My go-to recipe is along the lines of Cuda's so I'll defer to him since he post first. Looking forward to trying some of these out :tup:
Post by: Camp David on February 10, 2012, 05:30:25 AM
O.K You talked me into it .... but please do not share with everyone
OK BH45......I printed it out and it will be on the menu @ turkey camp. Your welcome to come over and critique it....or hold a salmon cooking class :tup:
Post by: jeepster on February 18, 2012, 10:44:24 PM
some might say its a travesty to deepfry king salmon.... but when you ended the fishing season with 85lbs+ of king salmon in the freezer, it doesnt matter how you cook it if you can get people to eat the remaining 40lbs....
Post by: PLUVIUSWAPITI on February 27, 2012, 06:19:23 PM
Post by: longknife on March 04, 2012, 12:06:24 PM
1 cup koshar salt
3 cups brown sugar
Layer the mixed brown sugar/salt on filets, stacking in a tub that will fit in fridge. 12hrs move bottom filets to top, for even soak. 12 hrs later(24hrs total) rinse with cold water, and pat dry on racks and refrigerate overnight (this seals the flesh from fat seaping out while smoking) Smoke with any kind of wood, i prefer hickory chunks for my smoker. My smoker works well at 90deg, and smokes for 8 hrs(depending on how full the smoker is). If the fish is not done, you can finnish it off at 90degrees w/out smoke till its done works the best.
If you can filet the fish out and keep the belly whole, it makes the BEST smoked salmon! :twocents: It holds most of the oils in the fish. Notice how a bear will eat the bellys, and row...
Post by: biggdogg on March 05, 2012, 08:49:08 PM
Post by: birdwacker on March 13, 2012, 05:00:02 PM
Post by: jeepster on March 18, 2012, 02:50:44 AM
jeepster, What kind of beer. Dark or a pale ale.
the pancake mix is whats important, not the beer, use snoqualmie falls lodge mix
first batch (the one i posted about) i used coors light
then i made some friday night for dinner and used IPA
made lunch saturaday and used guinness
all were damned fine
Post by: RadSav on March 18, 2012, 04:25:13 AM
1/2 stick real salted butter melted
2-3 Tablespoons French's Mustard
(I never measure that's why the variance.
Even more if the fish is strong or frozen for a while)
1-1.5 Tablespoons Roasted Garlic - I cheat and use Spice World.
Stir together butter and mustard while chilling the melted butter.
When it becomes creamy and the consistency of peanut butter mix in the garlic. With a paper towel pat the flesh of the salmon dry. Then rub/spread your butter on in an even layer. Grill with lid closed to preferred doneness. My absolute favorite salmon/char recipe.
We also make salmon into great fish-n-chips using tempura batter. I like Skipper's tartar sauce so we dip it in that. Sweat-n-sour sauce ain't too bad for dipping either.
Post by: osoblue on March 21, 2012, 01:53:16 PM
Post by: 6x6in6 on March 21, 2012, 01:58:21 PM
Post by: quadrafire on March 23, 2012, 05:53:26 PM
salmon in small chunks/strips. dip in beaten egg, dredge in 1/2 cornmeal 1/2 flour. fry until done.
Mix 1/2 cup mayo, 2 chipotle chilies in adobo sauce, 1/4 tsp salt, 1/8 tsp cayenne pepper. This is to spread in the tortilla
1/3 cup lime juice, 2 Tbls honey, 1 Tble veg/olive oil, 1 tsp ground cumin. This is to top your taco
2 cups coleslaw blend
1 cup minced fresh cilantro
Flour or corn tortillas--your choice.
Think I will have this tommorow night---as my mouth is watering right now
Post by: swanny on March 27, 2012, 07:53:19 PM
This is the best tasting and easiest recipe ever... cover your salmon fillet in brown sugar and then lay it on some slices of raw bacon laid out on a piece of tinfoil with the skin side up and cook on grill until done. This allows the fat from the skin to cook down through the meat and the bacon juices to mix with the brown sugar for the perfect salty and sweet marinade. Enough said.
This sounds really good, in fact I want to try it tomorrow night...how long do you cook it for? Never cooked it meat side down, does it cooke quicker?
Post by: STIKNSTRINGBOW on March 27, 2012, 08:12:34 PM
1/4 c Brown sugar
1/4 c. each of red and green bell peppers
2TBS dill relish
1TBS tabasco
Mix all together smother fillet and bake.
I also did this as a dinner special at a restaurant I was cooking at, but just spead the sauce over the top after broiling, got lot of tips that night !!
the sweet and hot combination is awesome, and if you save a little sauce for top w/o cooking it, the colors are very appealing !! (loses color when cooked)
Post by: 30.06 on March 27, 2012, 08:45:29 PM
2nd favorite, Salmon balls. Breaded, deep fried, Tillamook cheese square in the middle. This is a leftover recipie from the plain baked salmon the night before. (cause I always catch such huge fish) !Not always!
3rd favorite, Salmon spread. Sandwiches, girlfriend, crackers, etc. Take your leftover remnants from your tiny stretched out shakers (just kiddin you all, us Hunt Wa members would never stretch a blackmouth), Baked the night before with maybe? a little butter and lemon, so now all ya got to do is mix with either tartar of your choice (Skippers) or just regular mayo and pickle.
Dog Salmon f*#%ed up my smoker so bad I won't ever keep another one. And this was a chrome chum!
Post by: hunting4sanity on March 27, 2012, 08:59:57 PM
So many great salmon recipes, now I wish I was better at catching them. :fishin:When I don't have a fresh one I often go to my secret spot, Costco. Then I make a glaze that my sons really seem to like. 3/4 cup brown sugar, 3/4 tsp liquid smoke, 1 tbsp maple syrup, 2 tbsp water (just to get the consistency you want), 1/3 cup honey I had never measured any of the amounts, but that's what my wife was guessing for my creation. Mix it all up and baste one side of the skinless filet, I also season with lemon pepper and garlic salt. I spray that no-stick stuff on the BBQ and put the basted side down on the grill and cook on medium/low to medium for about 8 minutes. A couple minutes before flipping to the other side, I baste the second side & add more seasoning, then flip it over and cook for about 8 minutes more. There's usually some of the basting left and I reapply some more after the filet has been flipped. I've done the same mix and then smoked it for 3 hours instead of the BBQ, I like both ways of cooking it. By the way, I still haven't tried bowhunter's but I'm planning on trying that and a few others from here.,
Post by: asmith on March 29, 2012, 08:50:37 AM
Second is, place filet on foil. Salt, pepper, bonion powder, several fresh garlic cloves, couple slices real butter, couple slices lemon(dont squeeze), a little drizzle Olive oil, and several good size splashes balsamic vinegar. Wrap tight in foil and cook. Comes out great.
Thanks, now I'm hungry. :chuckle:
Aaron
Post by: jaymark6655 on March 29, 2012, 10:13:21 AM
Cedar-Planked Salmon with Honey-Lime Dressing
Soak cedar plank for 1 hour or more depending on thickness. (thin store bought ones are usually good in 30 min, 3/4" planks usually take about an hour)
Dressing
2 tbsp fresh lime juice
2 tbsp dijon mustard
2 tbsp minced fresh chives
1/2 tsp granulated garlic (I use fresh pressed)
1/4 tsp cayenne pepper (I use double maybe triple that)
2 tbsp rice vinegar
2 tbsp honey
1 tsp Kosher salt (I use sea salt)
1/2 tsp black pepper
1/4 c extra virgin olive oil
mix everything but the oil in a blender then add the oil while blender is running
Remove pin bones (yes store brought usually still has them in) from salmon (2.5 to 3 lbs) and put it on cedar plank on grill.
Coat fish with 1/2 tsp kosher salt (or sea salt) and 1/4 tsp black pepper (here I use fresh course gound striaght from the mill set on the coursest setting it has). Brush with dressing and grill for 20 to 25 minutes. I usually rebrush about halfway through.
Post by: Curly on March 29, 2012, 10:50:24 AM
I just place butter and some Johnny's seasoning on the fish and cook it for a few minutes on each side and it is great. :tup: Next time I will try making some seasoning like some of the recipes mentioned in this thread.
Post by: Dhoey07 on April 04, 2012, 08:28:23 AM
Post by: pianoman9701 on April 04, 2012, 08:31:08 AM
Anybody ever make salmon burgers?yep
Post by: Dhoey07 on April 04, 2012, 08:33:49 AM
Anybody ever make salmon burgers?yep
Worth it? I have some Trips in the freezer that i was thinking about making some burgers out of
Post by: pianoman9701 on April 04, 2012, 08:48:45 AM
Post by: quadrafire on April 04, 2012, 08:58:44 AM
I may get asked to give up my man card for suggesting this (since it isn't a BBQ) but........... ...... I use the New Wave Oven (http://www.nuwaveoven.com/) for cooking salmon fillets and I must say that you will get the best fish you ever had if you cook with the New Wave Oven. :twocents:
I just place butter and some Johnny's seasoning on the fish and cook it for a few minutes on each side and it is great. :tup: Next time I will try making some seasoning like some of the recipes mentioned in this thread.
OK Curly hand it over (The Man Card) :chuckle:
Post by: Curly on April 04, 2012, 09:02:33 AM
Well my barbeque stopped working and I haven't gotten around to getting a Green Egg yet. :(