Griddled Salmon and Smoked Baby Bella Mushrooms

[Charley Langer]

I’m kinda tired of smoked salmon. So I cooked it on a hot griddle the way Kenji describes in his book for crispy-skin pan-roasted filets. Finished at 120 internal. Simple salt and pepper. I drizzled some lemon herbed butter over it (if interested, see my scallops recipe for the basic idea of how I do herbed butter).

Smoked mushrooms were coated with olive oil, salted, and dusted with onion powder, garlic powder, and pepper (same ratio that meathead uses for tri-tip, but MUCH more sparingly). Smoked a half hour at 225 for half hour. Cranked it up to 450 for about 15 minutes to finish.

[Jerod Broussard]

Man that stuff looks awesome. I mostly pan fry my salmon these days.

[Charley Langer]

That’s a lovely way to cook it. Cheers!

[Charley Langer]

Actually, you got me hankering to do that. Man... that would be outstanding in some rendered bacon fat. I think I’ve just decided how to do my next salmon!! 💜😊

[Attjack]

Looks really good. I can't stop broiling salmon these days.

[Jerod Broussard]

I broiled catfish the last two days.

[Charley Langer]

I have never broiled fish. That sounds good!!

[Skip]

That Salmon looks great. You've inspired me to change my salmon cooking next time.

[Voodoo628]

That is a good looking cook! Salmon is one of my favorites

[Elton's BBQ]

This looks great !

[Attjack]

Broiling gets some char on it.

[Charley Langer]

Oooh! That looks good!

[Troutman]

Just grilling achieves the same char for me. I like using Phat Mats to keep the sticking down so I can hit it with high heat. Love grilled fish....



BTW Charley, love the salmon and the mushrooms. Well done, you been killin' it lately !!!

[Charley Langer]

Thank you! And that is a LOVELY looking plate! Wow!

[Attjack]

@Charley Langer my dinner tonight is dedicated to you. Thanks for making me crave salmon. This is wild caught Coho.

[Charley Langer]

Thank you. That looks delicious. Mine was also Coho, which I’ve been digging lately more than King. Not as fatty, but more flavor? And better looking?

I need to try the broiler. Do you have a recipe you’d like to post? Do you skin it?

[Attjack]

I had some of this harissa lime mayo in the fridge from awhile back. But you can easily just use any mayo and stick it under your broiler.

https://www.seriouseats.com/recipes/2017/05/baked-broiled-salmon-harissa-mayonnaise.html

[Charley Langer]

Attjack, thank you!