Grilled Salmon

[Snow Bunny]

My wife wanted me to try grilling some salmon, anyone have a fairly simple recipe, will be grilling over charcoal in a weber kettle, Thanks

[3 star redneck]

a little EVOO rubbed on, with a very sparing sprinkle of rub, squeeze of lemon juice, place skin side down on foil over indirect heat, abuot 45 min it shpould come right off skin...mmm...

[egghead]

I like to do a fillet indirect to get some smoke on it. Rub with a little olive oil, simple seasoning like salt, pepper and a fresh herb (dill and thyme are my favorite). Cook skin side down about 45 min, turning 180 degrees halfway through. Salmon is forgiving, but it's best served rare to medium rare.

If you direct grill it then watch for flare ups on the skin.

I can do tuna rare to medium rare but I want my salmon cooked. I haven't heard of eating salmon rare or medium rare.

Rub of your choice and Cedar Planked - no cedar plank, no problem. Grilling direct or indirect with a little oak for smoke is nice




When I see it covered in little beads of fat (like it's sweating all over) it's done to our taste

[3 star redneck]

EH, your killin me here......need some grilled asparagus and rolls ...

[OSD]

Here ya go Jeff. This cook might be close to your liking. .......

viewtopic.php?f=25&t=6375&start=0&hilit=salmon

[3 star redneck]

Here ya go Jeff. This cook might be close to your liking. .......

viewtopic.php?f=25&t=6375&start=0&hilit=salmon" target="_blank

Dad burn you Jim.... here i am at work, you and EH are making me drool on my key board.......this just aint fair...

[Snow Bunny]

Thanks Everyone, Made a foil boat and added evoo, a little lemon juice and a dash of tony's, can't make it to spicy for my wife but turned out really well, might try that plank thing next time, sorry Jeff but i'm a little to far away for delivery but i'll see you Friday in Jefferson

[egghead]

I haven't heard of eating salmon rare or medium rare.

Four years in Alaska is where that came from. You're missing out if you cook it medium or more. Turns into casserole.

Googled rare salmon and sure enough got some recipes - think I'll stay with cooked or smoked

Cured and smoked some a while back - time to do it again


Little dill in the cure


Smokin


Resting


Eatin

[egghead]

EH, your killin me here......need some grilled asparagus and rolls ...

Can't find the rolls - how about some cornbread?

[3 star redneck]

man that looks great EH, I love some amexican cornbread......

[egghead]

You'd be arrested serving that in Alaska.

Hope they have a lot of jails - Would have to arrest all of northern Europe. BTW - five years in Scotland. In addition to single malt, Scotland has some pretty nice salmon.

Or, maybe I can share a cell with Alton Brown
http://www.foodnetwork.com/recipes/alto ... index.html

[Ox190]

That GL Nadurra is some tasty stuff.

[egghead]

That GL Nadurra is some tasty stuff.

Won two bottles in a gumbo cookoff

Think I'll have a dram or two for a nightcap

[Hj]

Tequila -Orange Salmon n Whiskey Shrimp with the Sauce
Signature dish by Chef Dinitri Kallianis owner of the The Shanty in Illinois He has shown this on TV many times.
Bad thing is the 12 hours of marinating time of Salmon but the dish is awesome!

Serves 5) 8 oz. salmon Steaks

Marinade for Salmon~
1 quart orange juice (pulp free
1 cup gold tequila
1 cup brown sugar
1/4 cup garlic minced
1/2 cup soy sauce
1/2 lemon
1/8 cup fresh chives
1/8 cup green onions

Whiskey Sauce ~
1 lb. butter
1/4 cup garlic chopped
1/4 cup onion minced
1/4 cup white flour
1 pint heavy cream
1 pint milk
1/8 cup chicken base
1/8 cup dry mustard
1/8 cup tarragon
1/2 lemon

~Marinade Grill the Salmon

Combine all marinade ingredients - whisk thoroughly. Marinate salmon 12 hours in refrigerator. Grill salmon - garnish with orange and lime wedge.

Whiskey Sauce~
Add all ingredients to sauce pan. Cook 10 minutes -medium heat. Stir continuously - let cool. Extra sauce -keep in refrigerator about a week.

Whiskey Shrimp Sauce Serves 8-10 people with 4 pieces of shrimp per person
.
Shrimp~
Sauté 4 peeled and cleaned shrimp in olive oil. Let brown until 80% cooked through. Add 3 oz. Jack Daniels to sauté pan and let flare up. When the flame goes down, add 8 oz. of sauce and let melt together in pan. Toast 4 pieces of sliced French bread. Top each piece of toast with a piece of shrimp- pour sauce over- garnish with parsley and sautéed vegetables.