This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Looking for a recipe for a whole salmon

  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    Looking for a recipe for a whole salmon

    Picked up a whole frozen salmon. I've only cooked fillets before. I don't see a recipe on the free side for cooking a whole critter with skin on. Links or ideas appreciated.


  • Top | #2
    I always make Meathead's Fancy Salmon recipe. You can cut the fillet or cook it whole using his recipe. It is a great one!

    Also a great trick for removing the skin from the fillet after cooking. However, I like to eat the skin.


    • Top | #3
      Salt and pepper both sides and the cavity and then on a layer of foil lay out some dill a layer of lemon slices, lay the salmon on it and stuff the cavity with some onion, lemon, and dill, and on the outside another layer of lemon and dill. Start to wrap the salmon in foil, then add 2-4TBS of white or lemon juice into the package. Either cook on a medium hot grill or 350 oven. It will takes about 10 minutes a pound. Flip about 1/2 way through if using the grill.


      • Top | #4
        I assume by whole you mean A) intact, not opened up? Or do you just mean B) whole fillets not sectioned? If A I personally can't help you. If B, I just treat them as if they're smaller, no difference. Meathead's smoked salmon is great, I have a recipe for smoked salmon too, but you can't go wrong with salt & pepper, garlic, herbs and lemon as you see in the pic. It really takes well to many seasoning blend IMOs, kind of like chicken does.

        A) .................................................. ............................or B)
        Click image for larger version  Name:	cq5dam.thumbnail.400.400.png Views:	1 Size:	248.9 KB ID:	716353Click image for larger version  Name:	images.jpg Views:	1 Size:	18.2 KB ID:	716354


        • Top | #5
          If you google something like “whole salmon baked in salt” you’ll find a bunch of good looking recipes. I routinely use the technique for whole smaller fish and it works really great. No reason to think it wouldn’t scale up to whole salmon.


          • Top | #6
            Huskee - Your photo 'A' is what I have. Head and guts removed.

            Thanks all.

            Sounds like I'm making this more complicated than it is. I will cook it as we usually do, just longer. 2 questions.

            Skin - I like using Meatheads paper trick to remove the skin on the bottom. Any tricks for removing skin on the top?

            Bones - how do you serve these things? I had one host who passed around the carcass and we all tried to get a piece with no bone. I'd like to remove all the bones after cooking. Is that possible?



            • TheQuietOne
              TheQuietOne commented
              Editing a comment
              If you have the width on your grill, I'd just open it up so the skin on both sides is down.

            • Hugh
              Hugh commented
              Editing a comment
              This is the part I still don't understand! I don't know how to open it up and lay both sides skin down without removing the back bone and rib cage first (while raw) which equals filleting. Or is there some way to 'spatchcock' like a chicken to open it up and remove backbone/ribs after cook?

          • Top | #7
            I was thinkin,,,first thought on the post,,, ceviche,,,smoked ,,,,sauté,,,,,quick flip on the grill,,,,
            that was the whole one goin’ down,,,,,,not in one piece tho !


            • Top | #8
              Originally posted by Hugh View Post
              Huskee - Your photo 'A' is what I have. Head and guts removed.

              Thanks all.

              Sounds like I'm making this more complicated than it is. I will cook it as we usually do, just longer. 2 questions.

              Skin - I like using Meatheads paper trick to remove the skin on the bottom. Any tricks for removing skin on the top?

              Bones - how do you serve these things? I had one host who passed around the carcass and we all tried to get a piece with no bone. I'd like to remove all the bones after cooking. Is that possible?

              I smoke a lot of salmon but don't like doing it whole like that. You really don't get any benefit from smoking if you leave it closed with the skin on. I would suggest you at least cut it in half, lay the halves skin side down and cook it that way. I like Tony C's seasoning, lemon, olive oil and dill on mine.

              I also cook mine on PhatMats. You get zero sticking and the skin steams itself loose. I've also done them lying on lemon slices but with a big fish that's a lot of lemons.

              As far as bones, try to get the pin bones from the center of the filets. You can run your fingers down the centerline of the filet and feel them. You may need a needle nose pliers to remove them. The outer fins also have pin bones so carve those away. Otherwise the center rib and backbone just peel right away from the flesh in one motion.

              Good luck with however you do it and show us your pictures !! We'd love to hear your experience and result !!!


              • mountainsmoker
                mountainsmoker commented
                Editing a comment
                Go with what Troutman says on bones. The main bone is easy to remove in one piece the pin bones can be hard to find. Depending on the size of the fish you could cut steaks out of front part and filet the tale part. Cut the steaks 1/2 inch thick, I like to marinate them in teriyaki sauce or in an oil, lemon and dill. or just a bbq rub. You will have to pull the pin bones out of the steaks. Also tie them up so they are tight.

            • Top | #9
              I wasn't going to smoke this one if that makes anyone's advice different. De-boning is totally new to me, but buying cheaper meat that I can process myself is very appealing.

              I was assuming you remove the back bone and rib cage AFTER the meat is cooked? Troutman , I think your saying you do this while raw? If doing after cooking, I don't understand how you cut it in half to cook?

              Pin bones - I assume you do this while fish is raw. I can see how this would be much easier if the fish is halved.

              I'll go do some Youtubing on deboning salmon. I'll be an expert in no time


              • Troutman
                Troutman commented
                Editing a comment
                Your statements are correct. Pin bones when raw, large back/rib bones after cooking

            • Top | #10
              First video I found on filleting and de-boning a salmon. 5 minutes long https://youtu.be/q2sR8WzPaXU

              I don't think this is what your talking about Troutman is it?

              Here is a second method. He bakes the salmon whole and removes the skin after (which is tedious). But the way it is served means the guest can take some meat and the bone stays behind (I think?). https://youtu.be/M6rD1SHg7_0 Just skip to the end to see what he has done.
              Last edited by Hugh; July 19th, 2019, 07:54 AM.


              • Troutman
                Troutman commented
                Editing a comment
                Yep, that's what to do. Guy had awesome knife skills. I'd still wait and remove the main bones after cooking, unless you can wield a knife like that guy !!