Grill Salmon
Ruth Said:
How do you cook and grill salmon?We Answered:
Leave the skin on, and place it on the grill skin-side down. Use a little olive oil and some form of citrus for marinade and you'll be fine.Bill Said:
What is the most effective way to grill salmon on a cedar plank over charcoals?We Answered:
My dad does this all the time... it is the only way my little brother will eat salmon! Soak the cedar plank for a few hours before, that will cause it to smoke and not burn. Meanwhile, marinate the salmon in like a garlic/onion marinate. I don't really know what my dad uses, but you can experiment on your own! Then once you put the salmon on the plank, and slip it on the coals, keep a spray bottle handy and spritz the salmon and plank every little while to keep the plank nice and wet. Make sure your charcoals are covered, you want the smoke to stay around the salmon as much as possible! Good Luck!--Mannus
Angela Said:
What is the best way to grill salmon?We Answered:
I brush it with butter, garlic, salt and pepper, then squeeze a little fresh lemon juice. Serve with lemon butter.Jack Said:
What different way do you grill Salmon ?We Answered:
I eat lots of grilled Salmon.My kids favorite is -
marinate salmon fillets in
~1Tbs of fresh ground ginger
~1 to 2 Tbs sesame oil
~1 to 2 Tbs mirin
(all of the above = 1/4 cup of stuff in measuring cup.
~1/3 cup sherry
~1/3 cup soy sauce.
(the above two together with the first 1/4 cup = 1 full cup)
Salmon fillets should be skin on.
Place skin side up on a hot grill and cook until the skin peels off easily.
Flip, brush with a bit of the marinade, the sprinkle with toasted sesame seeds.
Cover, shut down your grill and let it sit for about 2-3 minutes. Remove from grill, serve.
Another favorite of ours is grilled salmon w/pesto grilled bread
For the salmon just brush with olive oil, salt and pepper. Grill much in the same manner as above.
Also prepare "grilled bread", which is a slice of any artisan bread brushed with olive oil on both sides, sprinkled with fresh rosemary and if you like some Parmesan or Romano cheese. Grill on both sides until "toasted w/grill marks". Be careful because the bread can go from not toasted to burned very fast.
On grilled bread put a healthy dose of good fresh pesto, and top with your grilled salmon.
It's kind of like an open face sandwich, eat with fork and knife.
Just use a cheap olive oil, don't "cook" with good evo. Evo should be limited to salads, dipping sauces and such.
My wife's favorite is to brush the fillets with melted butter and dill. Grill as mentioned above.
Salmon is fatty fish, where the fat layer is next to the skin. If you leave the skin on, and cook it skin side up, the heat will draw the fat into the meat (toward the heat source) at it cooks. You get a very moist end product this way. Learned that from a chef in Seattle:)
Zachary Said:
How to grill Salmon on the grill?We Answered:
I used to work in a kitchen, and had to cook salmon filets all the time. Skin side down, directly on the grill. Make sure to oil the grill really well though, and don't try to flip it too early, else it'll fall apart. (if it sticks even a little bit, wait a bit, and try again) And use lemon pepper for spice.Cassandra Said:
If you grill salmon indoors will there be a fishy smell?We Answered:
It depends on how you season your salmon as well. Lemons and spices can cover up the smell of your salmon. Actually the smells are quire pleasant..your three roommates may come over to you for some.Thelma Said:
how do i grill a salmon filet and what to make with it?We Answered:
GRILLED SALMON WITH PINEAPPLE SALSAFresh Pineapple Salsa
1 1/2 c. chopped pineapple
1/4 c. chopped red onion
2 tbsp. sugar
1 tbsp. lemon juice
1/2 - 1 tsp. chopped jalapeno pepper
1 tsp. finely minced ginger
1 tbsp. fresh chopped mint
Mix ingredients in glass bowl. Adjust seasonings to taste. Refrigerate at least 4 hours.
Makes 1 3/4 cups.
Grilled Salmon and Marinade:
4 x 8 oz. salmon steaks
MARINADE:
6 tbsp. butter
1/3 c. light clove honey
1/3 c. packed dark brown sugar
2 tbsp. lemon juice
1 tsp. liquid smoke
Dash Tabasco
OR
GRILLED SALMON WITH CABERNET SAUVIGNON
SAUCE
FOR THE SAUCE:
1/4 tsp. fresh squeezed lemon juice
2 tbsp. olive oil
1/2 c. Cabernet sauvignon wine
1/2 c. beef stock
1/2 c. chicken stock
2 shallots
2 tbsp. butter
Salt & pepper to taste
6 portions of salmon fillet, 8 oz. each
Chop shallots and place in a saucepan with the wine. Reduce by about 2/3. Add beef and chicken stock and reduce by 1/2; set aside. Brush the salmon fillets with olive oil and season with salt and pepper. Place on a grill for about 2 minutes on each side. Return sauce to the stove and incorporate butter; strain and add the lemon juice. Place salmon fillets on plates and nap with the sauce.
Serves 6.
OR
GRILLED ROSEMARY SALMON
2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary
DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt
Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)
Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.
Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.
OR
GRILLED MARINATED SALMON
2 c. oil
1 c. dry white wine
2 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. paprika
Salt and pepper to taste
For 6 - 1/2 lb. salmon steaks
Place salmon in marinade at least 2 hours before grilling. Turn at halfway point. Oil bar of the grill to minimize sticking.
Place steaks on hot grill for approximately 4 to 5 minutes, then turn. Lower heat to medium and continue cooking 10 minutes for each inch of thickness.
You may have to turn steaks over again. Serve with melted butter and lemon juice.
JM