Fresh dill, lemon, olive oil and Tony C’s for the win.
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This is a recipe I use. It has spoiled me. It has an Asian flavor profile. I can not eat salmon any other way. I am often asked for this by all who have sampled it.
Last edited by lostclusters; January 27, 2024, 10:26 AM.Comment
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I ended up marinating in EVOO, soy sauce, dill weed, black pepper, and sea salt. Then I seasoned with lemon pepper and a bit more sea salt. Cooked on my Weber Summit Kamado with a bit of pecan smoke at 275 until it hit 125 internal. It was a hit, and everyone ate some.
The steaks were prime strips. Salt, a bit of Jess Pryle’s Red, and on my PK Grill Original with a bit of pecan. Smoked indirect, then seared. They were perfect.
The mushroom sauce was a whole recipe I kinda cobbled together. I cooked it in a Lodge CI pan over my gas camp stove. It turned out amazing.
A kale salad from Costco fulfilled the obligatory greens. My wife made mashed potatoes too.
Then for desert, a blueberry dump cake in a 12” Lodge CI Dutch Oven (on legs), using charcoal below and on the lid. We served Tillamook vanilla ice cream with it.
Everything was within 5% of perfection, and I was super happy.Last edited by BBQandLove; January 28, 2024, 02:08 PM.Comment
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great cook and 125° internal temp on salmon sounds perfect! -
DaveD, no pictures (unusual for me) but I did do a short FB live… it’s public for now… https://www.facebook.com/richard.mil...2868818816956/ -
smokenoob I measured with ThermaPen… 125 on the dot, pulled 2 seconds later… nailed it!!! Happy happy!
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Good call keeping the salmon simple. I love fresh Alaskan sockeye. I typically coat with olive oil, season with salt and pepper, then grill like ecowper . Finishing flesh side down is a great way to help it not stick to the grate.Comment
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Publix grocery stores use to carry Cooper River wild caught salmon. Once a season for a short time I would gorge on it. Raw, ceviche, pan seared, grilled, etc. They no longer carry it and I won't eat farmed Atlantic. I stumbled across wild Scottish at the Fresh Market every now and then but the prices are through the roof.Comment
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Your menu sounds amazing. What a great cook you had. You must have been super busy there at the end with steaks and salmon all coming up at the same time. There's nothing like cooking a meal (nearly) completely out-of-doors. Kudos to you!Originally posted by BBQandLove View Post
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The timing came together better than any cook I have ever done. I have a secret weapon though… my lovely wife… she is an AMAZING sidekick/helper. Here, look at my short FB live from last night… wait until near the end. You’ll see her… https://www.facebook.com/richard.mil...2868818816956/ -
I watched your FB video, BBQandLove , and really liked the part where you talked about your beautiful Tina. What a perfect love match you two have. It's wonderful to see that in a couple. It's how life is meant to be.
BTW, I bet your neighbors were blown away by that delicious meal.
BTW #2, what a nice set of cookers you've got set up there. I particularly liked the shout out to the WSCG. I've got a WSCGC myself, and it's a joy to cook on.
Kathryn -
fzxdoc Thank you for your kind words. We have been married 27 years. Had a horrible marriage. Redemption is a beautiful thing, and today our marriage brings us both extraordinary joy.
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Now you've set me on a mission to find better salmon, Bkhuna . My thanks to you, and to others who have raved about Pacific salmon on this topic, for that. I'm sure my husband will be grateful.Originally posted by Bkhuna View Post
Not being a fish eater, I'm not very savvy about selecting the best ones. I usually try to find the freshest fish (as in local caught), or bluefish which is as rare as unicorn meat (and always frozen) where we live, since it's my husband's favorite fish.
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I lost my taste for Salmon, maybe just got tired of it. Hopefully this thread will inspire me to try something totally different.Comment
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