Grilled up a Halibut fillet and a small Salmon steak on the Weber Kettle indirect.
Salmon still wins out
Bill
Salmon and Halibut
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Re: Salmon and Halibut
Fantastic Fin Filets there, Wild Bill, one of these days I have got to put my distaste for Salmon other than canned behind and try grilling those like you N'orWesterners do
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Re: Salmon and Halibut
Looks good to me
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Re: Salmon and Halibut
That's good-lookin' fish!
Since my fish-eating relatives don't care for smoke, I've grilled salmon on the gasser for them. Slathered the fillets with mustard, that light brown crystal sugar (I forget the proper name!), and some 'Smokehouse Maple' rub. Direct on heavy, greased foil, skin-down. They love it, and it's admittedly pretty good.
If we ever do salmon just for us, I want to try your way.
Since my fish-eating relatives don't care for smoke, I've grilled salmon on the gasser for them. Slathered the fillets with mustard, that light brown crystal sugar (I forget the proper name!), and some 'Smokehouse Maple' rub. Direct on heavy, greased foil, skin-down. They love it, and it's admittedly pretty good.
If we ever do salmon just for us, I want to try your way.
Moink!
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Re: Salmon and Halibut
Looks fantastic!
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Re: Salmon and Halibut
Yo Bondo, that looks GREAT.
I love salmon, have u tried a glaze of Hoisin,maple syrup,molasses,cayenne, black pepper and honey mustard ?
It's really really good like that.
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I love salmon, have u tried a glaze of Hoisin,maple syrup,molasses,cayenne, black pepper and honey mustard ?
It's really really good like that.
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Re: Salmon and Halibut
Thanks guys for the compliments
We eat a lot of Salmon. The Halibut plays second fittle as far as I'm concerned.
Got a bunch of Halibut in the freezer we caught last June in Canada. Hate to see it go to waste so I pull a chunk out from time to time.
Your concoction sounds good WV...may have to try that sometime.
The Salmon and Halibut where marinated in Yoshidas marinade and olive oil for about 2 hours. Out of marinade rubbed down with brown sugar. Applied Old Bay to the Halibut and Johnnys seasoning salt......its a local product... to the Salmon. Both got a liberal dose of Lawrys Lemon Pepper and just a light dusting of Garlic powder.
Simple fixuns but pretty dang good.
Thanks
Bill
We eat a lot of Salmon. The Halibut plays second fittle as far as I'm concerned.
Got a bunch of Halibut in the freezer we caught last June in Canada. Hate to see it go to waste so I pull a chunk out from time to time.
Your concoction sounds good WV...may have to try that sometime.
The Salmon and Halibut where marinated in Yoshidas marinade and olive oil for about 2 hours. Out of marinade rubbed down with brown sugar. Applied Old Bay to the Halibut and Johnnys seasoning salt......its a local product... to the Salmon. Both got a liberal dose of Lawrys Lemon Pepper and just a light dusting of Garlic powder.
Simple fixuns but pretty dang good.
Thanks
Bill
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Re: Salmon and Halibut
Man, I haven't used or found Yoshidas in years!! I assumed they had quit making it. By far my favorite marinade for any kind of chicken and most everything else. Loved the flavor!!
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Re: Salmon and Halibut
castironchris wrote:Man, I haven't used or found Yoshidas in years!! I assumed they had quit making it. By far my favorite marinade for any kind of chicken and most everything else. Loved the flavor!!
Our Costco has it.
Bill
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Re: Salmon and Halibut
Guess I know where I am heading this afternoon!
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