I have a serious salmon hankering going on but I'm looking for something different. I typically use a simple soy sauce and brown sugar marinade and grill them skin side down.
Anyone have a favorite recipe they'd like to share?
Jerod: does smoking the salmon leave a "fishy" odor in your Blaz'n? My wife loves salmon and I'd like to try it for her, but not at the expense of the smoker smelling like fish or turning the next pork butt/brisket/etc. into something that reeks of the salmon. I've been grilling it on the Weber using a separate Grill Grate for fish and that seems to work.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My wife has been frying/griddling them up with salt, pepper, & a little garlic powder & EVOO (which is nothing new or profound of course). Then we've become enamored with adding some Lemon Dill Aioli. It's like a fancier more gourmet cousin of tartar sauce (but w/o relish), something they'd use in a linen table cloth restaurant, at least that's what this hillbilly thinks. That or my smoked salmon recipe, which is similar but different to Meathead's schmancy salmon.
1. Wet brine
2. Season with a light coating of olive oil, garlic powder, black pepper, and just a hint of salt
3. Smoke it skin down on brown paper (trick I learned from meathead’s book).
Salmon is Seattle’s spirit food—it’s impossible to live here and not be obsessed with this pink-fleshed, flavor-packed fish. Hearty yet delicate, a lovingly prepared salmon fillet always feels like something special, even in the Pacific Northwest, where it’s considered everyday eating.Unfortunately, salmon, like all fish, is easy to overcook using conventional cooking methods. Cook salmon sous vide, however, and you have total control over the cooking process. Slip the fish into a bag, drop the sealed bag in a temperature-controlled bath—we like to cook the salmon to [f 122]—and the gentle, consistent heat ensures the fillets come out gloriously pink, perfectly cooked from edge to edge, with an inimitable, fork-tender texture.Once it’s done cooking sous vide, blot the skin dry and crisp it up with a quick sear—on parchment, if you’re worried about sticking—and you’ve got a picture-perfect piece of salmon that tastes even better than it looks. Serve it over a kidney bean salad and creamy cauliflower purée, or a grilled fennel salad if you’re feeling summery, for the best weeknight dinner ever.
Stay with the soy, but add citrus (lemon, lime or orange juice) along with garlic and ginger to the marinade. Prior to grilling pat dry, salt, cracked black pepper and fresh (or dried) dill.
I'm a minimalist when it comes to salmon. Just rub the filets with olive oil, salt, pepper and a bit of dill. But roast them slowly over a live wood fire and let the smoke provide the flavor.
I like to sprinkle salt and smoke roast it on a dry cedar plank skin side down with a Swedish style dill mustard such as Larrupin's slathered on top. Garnish with fresh dill sprigs.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I think the best quick grilled salmon should be simple. Favorite rub, maybe a very thin coat of mayo, maybe some dill. Grill only until it flakes. I prefer to keep it simple sometimes instead of a longer smoke. IMO salmon is good ALMOST any way you grill it.
I like to do it on a soaked cedar plank. Salt and pepper, mustard, and a little brown sugar if you like. Put the plank on indirect medium-high heat on the grill for a few minutes then add the salmon. Cover in dill put the lid on and cook until done.
The other way i do regularly is meatheads schmancy hot smoked salmon.
My favorite is simple... Johnny's season salt and pepper, then hot and fast over alder. Start with the skin side down and wait for the white fat to appear all along the layer between the skin and flesh. Then slide your spatula between the skin and flesh and flip. Cook to about 135°. That's it. Oh... and the skin? Don't toss it. Crisp it up and enjoy!
This is my favorite - Brine: 1 cup brown sugar, 1/4 cup sea salt, 2 cups orange juice, 2 quarts water. Brine over night. Let dry on a rack in the fridge. Smoke either in the PBC or in my PK with a little fruit wood for about an hour or till it flakes. A little cracked pepper on top. My wife's not a salmon fan and she likes this.
The most important thing is quality wild salmon, preferably fresh. Sockeye is my favorite. I usually do a light brush of olive oil then salt and black pepper.
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