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Joined: Sep 2004
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Campfire Outfitter
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Joined: Sep 2004
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For a marinade for salmon for on the grill?
Well we're Green and we're Gold, and we play better when it's cold. All us Cheese heads have our favorite superstar. We love Brett Favre.
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Joined: Jun 2001
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Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2001
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Joined: Nov 2010
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Campfire Regular
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Campfire Regular
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Not a marinade but Paul Prudhomnes Salmon Seasoning is some count.
Dyin' ain't much of a livin' boy - Josey Wales
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Joined: Aug 2003
Posts: 19,825 Likes: 3
Campfire Ranger
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Campfire Ranger
Joined: Aug 2003
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Not a marinade, but a rub made of Lemon Pepper, Dill Weed, and softened butter. Salt to taste.
I would give proportions, but it's a matter of individual tastes and how much salmon you're going to grill.
Ed
"Not in an open forum, where truth has less value than opinions, where all opinions are equally welcome regardless of their origins, rationale, inanity, or truth, where opinions are neither of equal value nor decisive." Ken Howell
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Joined: Jan 2002
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Campfire Regular
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Not a marinade, but a rub made of Lemon Pepper, Dill Weed, and softened butter. Salt to taste.
I would give proportions, but it's a matter of individual tastes and how much salmon you're going to grill.
Ed This is very good. If you don't want to use butter, olive oil is a good substitute. Personally, I prefer the butter.
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Joined: May 2001
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Campfire Ranger
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Campfire Ranger
Joined: May 2001
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I got a Miso marinade that I use for salmon and halibut. Usually under a broiler but grill would work.
Couple Tbls of white miso
Couple Tbls of soy
Couple Tbls of mirin
Splash of sesame oil
Whisk well.
Put in flilets and coat both sides. Marinate for a hour or so in fridge
Pull out fillets and pat dry. Reserve the maridade.
Put under broiler. Flip after a couple of minutes. After about a minute or two on the other side brush on some of the marinade and let caramelize.
Serve.
Carpe' Scrotum
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Joined: Sep 2009
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Campfire Regular
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Campfire Regular
Joined: Sep 2009
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Not a marinade but very good for basting salmon on the grill.
1/4 cup beer
1/4 cup soy sauce
1 cube melted butter
Whisk the three together and baste the salmon every five minutes or so while on your grill. I use the indirect method because it will flare up from active burners.
Someday someone may kill you with your own gun, but they should have to beat you to death with it because it is empty.
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Joined: Jun 2018
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Campfire Regular
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Don’t have a proper ‘recipe’ worked out in terms of exact liquid and weight measurements, but I like to make a red wine vinaigrette, emulsified, with more than a ‘typical’ amount of Dijon mustard in it (which also aids in keeping it emulsified), and the addition of honey as a sweetening agent. Outside of that, the typical cast of ingredients - olive oil, red wine vinegar, shallot and/or garlic, salt, pepper, maybe a splash of lemon juice, fresh or dried herbs of your choosing. A mix of fresh thyme, dill, parsley, tarragon and chives is excellent. AKA Fines Herbes. But you use what you like. Or substitute with dried.
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Joined: May 2008
Posts: 25,595 Likes: 24
Campfire Ranger
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Campfire Ranger
Joined: May 2008
Posts: 25,595 Likes: 24 |
Not a marinade but very good for basting salmon on the grill.
1/4 cup beer
1/4 cup soy sauce
1 cube melted butter
Whisk the three together and baste the salmon every five minutes or so while on your grill. I use the indirect method because it will flare up from active burners. This is actually one I use and love as well as Ed’s suggestion. Can’t go wrong with these two.
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Joined: Sep 2011
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2011
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Don’t have a proper ‘recipe’ worked out in terms of exact liquid and weight measurements, but I like to make a red wine vinaigrette, emulsified, with more than a ‘typical’ amount of Dijon mustard in it (which also aids in keeping it emulsified), and the addition of honey as a sweetening agent. Outside of that, the typical cast of ingredients - olive oil, red wine vinegar, shallot and/or garlic, salt, pepper, maybe a splash of lemon juice, fresh or dried herbs of your choosing. A mix of fresh thyme, dill, parsley, tarragon and chives is excellent. AKA Fines Herbes. But you use what you like. Or substitute with dried. Fine Herbes...........................OK Chef! Actually, Harry has a very good method. Some cheap bastids just use a bottle of Italian Dressing from the grocery store. Or, make something similar to the Chef's recipe with what's on hand at home. if one does not have a good portion of those items Mr Harry noted.............................one probably keeps a jar of............................... Miracle Whip at home and has no sense of taste.
The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
member of the cabal of dysfunctional squirrels?
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Joined: Jun 2018
Posts: 2,296 Likes: 1
Campfire Regular
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Campfire Regular
Joined: Jun 2018
Posts: 2,296 Likes: 1 |
Don’t have a proper ‘recipe’ worked out in terms of exact liquid and weight measurements, but I like to make a red wine vinaigrette, emulsified, with more than a ‘typical’ amount of Dijon mustard in it (which also aids in keeping it emulsified), and the addition of honey as a sweetening agent. Outside of that, the typical cast of ingredients - olive oil, red wine vinegar, shallot and/or garlic, salt, pepper, maybe a splash of lemon juice, fresh or dried herbs of your choosing. A mix of fresh thyme, dill, parsley, tarragon and chives is excellent. AKA Fines Herbes. But you use what you like. Or substitute with dried. Fine Herbes...........................OK Chef! Actually, Harry has a very good method. Some cheap bastids just use a bottle of Italian Dressing from the grocery store. Or, make something similar to the Chef's recipe with what's on hand at home. if one does not have a good portion of those items Mr Harry noted.............................one probably keeps a jar of............................... Miracle Whip at home and has no sense of taste. Mmmm, it ain’t quite ‘Italian dressing’… Though my kid and myself both like our grilled steaks marinated in exactly that. And it’s Kens Italian, straight off the shelf, for that.
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Posts: 672
Campfire Regular
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Old bay seasoning is good and easy
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Posts: 691
Campfire Regular
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My latest is lemon pepper and smoked paprika. Rub the salmon with avocado oil then lemon pepper and smoked paprika. I put the salmon on a plank then my pit boss. Excellent
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Joined: Sep 2011
Posts: 45,499 Likes: 28
Campfire 'Bwana
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Campfire 'Bwana
Joined: Sep 2011
Posts: 45,499 Likes: 28 |
Don’t have a proper ‘recipe’ worked out in terms of exact liquid and weight measurements, but I like to make a red wine vinaigrette, emulsified, with more than a ‘typical’ amount of Dijon mustard in it (which also aids in keeping it emulsified), and the addition of honey as a sweetening agent. Outside of that, the typical cast of ingredients - olive oil, red wine vinegar, shallot and/or garlic, salt, pepper, maybe a splash of lemon juice, fresh or dried herbs of your choosing. A mix of fresh thyme, dill, parsley, tarragon and chives is excellent. AKA Fines Herbes. But you use what you like. Or substitute with dried. Fine Herbes...........................OK Chef! Actually, Harry has a very good method. Some cheap bastids just use a bottle of Italian Dressing from the grocery store. Or, make something similar to the Chef's recipe with what's on hand at home. if one does not have a good portion of those items Mr Harry noted.............................one probably keeps a jar of............................... Miracle Whip at home and has no sense of taste. Mmmm, it ain’t quite ‘Italian dressing’… Though my kid and myself both like our grilled steaks marinated in exactly that. And it’s Kens Italian, straight off the shelf, for that. I was just pullin' your apron stings Mr Harry. "Fine Herbes" on the Campfire no less. What next? Herbes de Provence? 
Last edited by Valsdad; 05/31/23.
The desert is a true treasure for him who seeks refuge from men and the evil of men.
In it is contentment
In it is death and all you seek
(Quoted from "The Bleeding of the Stone" Ibrahim Al-Koni)
member of the cabal of dysfunctional squirrels?
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Joined: Jun 2018
Posts: 2,296 Likes: 1
Campfire Regular
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Campfire Regular
Joined: Jun 2018
Posts: 2,296 Likes: 1 |
Don’t have a proper ‘recipe’ worked out in terms of exact liquid and weight measurements, but I like to make a red wine vinaigrette, emulsified, with more than a ‘typical’ amount of Dijon mustard in it (which also aids in keeping it emulsified), and the addition of honey as a sweetening agent. Outside of that, the typical cast of ingredients - olive oil, red wine vinegar, shallot and/or garlic, salt, pepper, maybe a splash of lemon juice, fresh or dried herbs of your choosing. A mix of fresh thyme, dill, parsley, tarragon and chives is excellent. AKA Fines Herbes. But you use what you like. Or substitute with dried. Fine Herbes...........................OK Chef! Actually, Harry has a very good method. Some cheap bastids just use a bottle of Italian Dressing from the grocery store. Or, make something similar to the Chef's recipe with what's on hand at home. if one does not have a good portion of those items Mr Harry noted.............................one probably keeps a jar of............................... Miracle Whip at home and has no sense of taste. Mmmm, it ain’t quite ‘Italian dressing’… Though my kid and myself both like our grilled steaks marinated in exactly that. And it’s Kens Italian, straight off the shelf, for that. I was just pullin' your apron stings Mr Harry. "Fine Herbes" on the Campfire no less. What next? Herbes de Provence? Put them in my balsamic.
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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On a cedar plank, put butter on the salmon then salt & pepper, dill, then onions, finally top with lemon slices. Put on top rack of grille.
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