Off Topic... How to cook salmon - Page 2

gbaglo · 10-23-2017, 12:20 AM

And, if you're gonna add smoke, let it be alder or apple chips.
Hickory makes everything taste like ham.

Fox hunt · 10-23-2017, 01:11 AM

I agree with the above don't over cook as soon as it starts to flake easily stop cooking it. easiest way to cook it is wrapped in tin foil with any of the above flavorings on it. I use garlic herbs olive oil tomatoes etc.. what ever I have in hand...out here we eat it at least every week it's a staple. I like it a little raw inside but my kids like it over cooked.

AKCamper · 10-23-2017, 01:30 PM

My mom God bless her soul, used to overcook salmon and it took me years to enjoy salmon. I agree with everyone else, better underdone than overdone. I like to use something from Fred Meyers called 'Salmon Rub" it is a Fred Meyers product. It contains brown sugar and special herbs and spices. Just rub it on a chunk of filet and place it on the barbi on a piece of tinfoil skin side down. When done just lift it free from the skin.

wetzk · 10-23-2017, 01:59 PM

Usually salmon down here is either farm raised or incredibly strongly flavored so I avoid it. If I did ever find a good piece I'd try what I do with grouper and either toss a bunch of orange branches down on the grill just before I start the fish or cook it on a bed of rosemary branches and squeeze key limes on it.

escape artist · 10-23-2017, 03:14 PM

Hi: All... Here's my take on "Down East Salmon". Cross wire a half Atlantic salmon on a maple plank. Prop it vertical to a campfire about 1 to 1 & 1/2 ft. away. Baste with a mix of mustard (dijon), maple syrup, and white wine. Keep the baste warm in a sauce pan on the edge of the fire. When the salmon starts to flake it's done!!!
We watched a fellow doing this at a Restaurant in Baddeck N.S. He said he'd been using the same plank for near 20 yrs.

Alf
escape artist N.S. of Lake Erie

cpaharley2008 · 10-23-2017, 04:13 PM

Here is the way I prepare my salmon..
Salmon

wetzk · 10-23-2017, 04:42 PM

We have a good recipe for garfish.
Take one small gar under 5 lbs and split and gut it.
Soak the fish in orange juice in the fridge overnight and the next day prepare a bed of hot coals in your bbq grill. Place the fish on an oak board and season well with salt and pepper. Place into the bbq grill and when the gar meat flakes when pushed lightly with a fork it is done.
At this time remove the board from the bbq throw away the gar and eat the board.

Devil Dog · 10-23-2017, 05:58 PM

You can't smoke salmon on the BB-q, not really .It takes hours.... to smoke salmon (ie) hot smoked or cold . I prefer hot smoked . A variation is ( slang ) Indian Candy type . Only the recipe is top .....

LeonW · 10-23-2017, 07:49 PM

Quote:

Originally Posted by gbaglo

I've done The Only Salmon many many times. Always a success.

The only BBQ Salmon Recipe - Genius Kitchen

Mr. Baglo was kind enough to share this recipe with me twice. Once when I first asked him for it and then again when I had a senior moment and couldn’t find the link. It is one of the best salmon recipes I have found, and is now my go-to recipe when I need to impress someone.

gbaglo · 10-23-2017, 08:41 PM

Geez Leon,

Nobody calls me Mr. Baglo. Wife calls me baglo. Friends mostly call me bags or bagsie.

Thanks.

**rbryan4** · 10-23-2017, 08:52 PM

Quote:

Originally Posted by gbaglo

I served The Only BBQ Salmon at every rally pot luck except one. You need to budge Jim.

Read through this thread and it got more and more confusing. Who would Barbecue a perfectly good Salmon? Then saw the link. Aha! It's just grilling, not BBQ.

Color this Texan amused/relieved. [emoji1]

NW Cat Owner · 10-23-2017, 09:03 PM

Quote:

Originally Posted by padlin

Does that mean they both look like heck?

OMG, they're wretched. Deformed and all that. Not as flavorful as wild salmon. Huge problems with a fish farm here in Puget Sound that lost their fencing (they claimed it was due to high tides from the solar eclipse, which has been disproved) and tens of thousands released. Not good, to put it mildly. I would never eat farmed salmon, especially after that happened.

I'm not a huge fan of salmon and the only way I can cook it at home (as Dirk loves it) is to mix up some brown sugar with oil (honey is on the can't eat list) into a paste and bake it. Even Spike gives it a paws up!

gbaglo · 10-23-2017, 09:08 PM

You got that right Robert. But, The Only BBQ Salmon is the title of the recipe. I grill it skin side down on heavy duty foil ( with holes poked in the foil ), so it's not even grilling, really.

Jim Bennett · 10-23-2017, 09:19 PM

Quote:

Originally Posted by rbryan4

Read through this thread and it got more and more confusing. Who would Barbecue a perfectly good Salmon? Then saw the link. Aha! It's just grilling, not BBQ.

Color this Texan amused/relieved. [emoji1]

BBQ was started a million years ago with Homo Erectus, the first to cook meat. They never had gas or electricity then, so wood was used. I am pretty sure Texas was not around then, so have no right to the definition. We have been barbequing on a gas grill for many years now with great results.

I must admit I love the smoke flavour imparted in the meat, veggies or whatever is grilled. A few friends grill on lump charcoal BBQ's like the Big Green Egg, while others do the indirect smoking in a charcoal smoker.

I plan to get a pellet smoker when I finally get to my retirement home. Whenever that is.....

A name is just a name.

**rbryan4** · 10-23-2017, 09:37 PM

Quote:

Originally Posted by Jim Bennett

A name is just a name.

Yes, and I've been called a few bad ones... [emoji23]

But it still ain't Barbecue....

Kinda like I can throw some gravy on McDonalds fries, but that don't make it Poutine.

**rbryan4** · 10-23-2017, 09:40 PM

Quote:

Originally Posted by gbaglo

You got that right Robert. But, The Only BBQ Salmon is the title of the recipe. I grill it skin side down on heavy duty foil ( with holes poked in the foil ), so it's not even grilling, really.

Looks delicious.

Jim Bennett · 10-23-2017, 10:01 PM

Quote:

Originally Posted by rbryan4

Yes, and I've been called a few bad ones... [emoji23]

But it still ain't Barbecue....

Kinda like I can throw some gravy on McDonalds fries, but that don't make it Poutine.

And some by me under my breath.

That's because it is Barbeque, silly.

You forgot the cheese curds.

I have had what you would qualify as real BBQ that was not so good either. It has a more to do with who and how food is prepared, then what it is cooked on.