Grilling Salmon

johnnybeef · #1 10-07-2005, 07:33 PM

I used to get these fillets of salmon from my mom that were vacuum sealed and marinated (they were from market day if anyone knows what that is.) Unfortunately, I haven't been able to get my hands on any of these fillets lately. I'm really in the mood for some good grilled salmon, and I'm curious what OOT recommends I do to them before throwing them on the grill.

Los Feliz Slim · #2 10-07-2005, 07:37 PM

I like a teriyaki marinade.

#3 10-07-2005, 07:38 PM

Rub brown sugar on it. Makes for great salmon.

#4 10-07-2005, 07:39 PM

Salt and pepper on the flesh side, oil (I prefer olive oil) the skin. Grill 4-6 minutes skin side down pending on thickness. While on the skin side put a BBQ sauce on the flesh side. Flip, grill 3-4 more minutes, flip for another minute or two down add more sauce if necessary.

Can be done w/o BBQ sauce. This is the easiest way to grill salmon.

johnnybeef · #5 10-07-2005, 07:45 PM

[ QUOTE ]
Salt and pepper on the flesh side, oil (I prefer olive oil) the skin. Grill 4-6 minutes skin side down pending on thickness. While on the skin side put a BBQ sauce on the flesh side. Flip, grill 3-4 more minutes, flip for another minute or two down add more sauce if necessary.

Can be done w/o BBQ sauce. This is the easiest way to grill salmon.

[/ QUOTE ]

They're fillets, no skin.

johnnybeef · #6 10-07-2005, 07:49 PM

[ QUOTE ]
Rub brown sugar on it. Makes for great salmon.

[/ QUOTE ]

i may just do this, anything else (salt? pepper? olive oil?)

MrWookie47 · #7 10-07-2005, 07:54 PM

My family recipe for barbequing salmon (yes, barbequing - indirect heat) is simple and good. We just put the fillet on a cookie sheet meat side up. Fill up the cookie sheet with white wine, and top the salmon with olive oil and green onions. Smoke it with indirect heat using a good smoking wood: alder, cherry, apple, maybe hickory. This really lets the flavor of good fish and the smoke through without anything dominating. If you're limited in your setup to only do grilling, then this approach won't work so well.

johnnybeef · #8 10-07-2005, 08:00 PM

[ QUOTE ]
My family recipe for barbequing salmon (yes, barbequing - indirect heat) is simple and good. We just put the fillet on a cookie sheet meat side up. Fill up the cookie sheet with white wine, and top the salmon with olive oil and green onions. Smoke it with indirect heat using a good smoking wood: alder, cherry, apple, maybe hickory. This really lets the flavor of good fish and the smoke through without anything dominating. If you're limited in your setup to only do grilling, then this approach won't work so well.

[/ QUOTE ]

This sounds great, but all i have is a grill for right now. I will definately try this one in the future though.

MrWookie47 · #9 10-07-2005, 08:05 PM

You need one of those cylindrical smoker things, but a lot of gas grills can't do it. Actually, on some of the better gas grills, you can pull it off. On some of them you can lite the side burners but not the middle one, and they have a little box where you can put wood chips. Mostly, though, we always used a Weber sphere thing with the charcoal pushed off to the side. Puth the fish in the middle, and toss some wood on the coals as you put it on. This is also a spectacular way to cook a chicken (no wine, etc., just the awesome smokey flavor).

Ulysses · #10 10-07-2005, 08:12 PM

I like it a few ways....

Some lemon juice, seasonings (salt/pepper/garlic/etc).

Above, with a little butter brushed on as well.

BBQ sauce.

Toss it in the George Foreman and you're good to go.