Home Forums Fishing Freshwater BBQ Salmon

Anybody got any recipies for salmon on the BBQ!! CD

Try getting those cedar planks from Williams and Sonoma. You soak them for 45 minutes and place the salmon on them. The underside of the wood burns a bit and you get a lovely smoked taste...had some last night.

You mean my favorite meal? You bet.
Start with "wild caught" salmon. I prefer steaks for the uniform thickness.
Charcoal is best, but a gas grill is OK if that's all you have.
Light the coals/grill and let it warm up to med-high heat.
Using a flat "fish grill" with round holes in it works best, place it right on the regular grille.
Oil the skin side lightly to avoid sticking & place on the grille, INDIRECT, coals on one side- fish on the other. Once the steaks/filettes heat up, brush the flesh with melted butter with some dill weed in it.
With fillettes, keep the thickest part closest to the coals. No need to turn them over, 12 or 13 minutes ought to do it. Cut the biggest piece open to be sure the inside is done. Don't overcook.
Avoid eating the dark, fatty flesh just under the skin. Leftovers are great, too, even eaten cold.

I use a charcoal grill.

Marinade in italian salad dressing. Grill.

or

use a dry rub, montreal steak or chicken seasoning is good.

or just olive oil or butter, salt and pepper.

if its good salmon (fresh springer!) and you dont overcook it its just hard to screw it up! I grill fillets skin side down, indirect heat on the weber. Leave the skin on the grill <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I cook Salmon Steaks sprayed with Olive Oil and sprinkled liberrally with Raging River Rub (from dizzypig.com). Cook 20 minutes @ medium temp. (350 degrees). I use a little hickory wood in my charcoal grill.

Everone who eats this rants at how good it is.

I do this and everyone raves. The trick is a good hot charcoal fire, and PATIENCE!

It usually takes about 40-55 minutes to cook. I use indirect heat and keep the lid on to hold in the smoke. When the center of the fish is 140 degrees, it is done.

Good luck,

BMT

I prefer it marinated , and smoked over apple wood, the smoked steaks have a hard time making it to the refrigerater,they get picked apart so fast. <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Planked salmon is great! We were given this seafood rub that was great! We grilled that.