Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Salmon recipes?

What do you like for a salmon recipe?

I usually grill in on the Weber with either gas or charcoal

Sockeye or King would be the variety.

Thanks!

Simple, simple, simple! Put a filet on a chunk of cedar. Baste with Bronco Bob's Raspberry-Chipotle sauce. Smoke until firm. Eat.

I've got a few

For fresh fillets, very tough to beat taking a stick of softened butter and adding 3-5 cloves of minced garlic, diced fresh dill and the juice of a lemon. Put it in the freezer to firm up then put slabs of it over the fillet and a dash of salt and pepper. Cook over some alder chips or chunks on the grill.







Make sure you grill it until the flesh just firms up, and no longer. Ideally you pull it off just prior to it being firmed up and it finishes under retained heat.

Google baked whole fish salt crust. I've been doing one with a sockeye for our annual Christmas carol party, seems to be a big hit. Really simple and makes a nice centerpiece. Last year I screwed up and over cooked it, so keep an eye on the timer not how brown the crust is.

I also poach it, bake it, use it for stir fries, tacos, lomi lomi, poke, sushi....

Sounds awesome!!

Fresh king gets S&P and cooked over a hot grill. Skin on to protect the flesh. Do NOT over cook.

Uber simple and fantastic.

Frozen or other fillets may get different rubs, smoking, or sourcream/mayo type toppings.

Hell yeah, Lott! That looks really good.

Thanks for the ideas gentlemen!

Cooking fillets on a grill is my go to method. Skin down and I never ever flip. Paul, butter is great, but sometime brush some sesame seed oil on it for a switch

Pete,

Agreed on skin down and don't flip on the grill. Sesame oil is magic stuff, it's generally my go to fat when baking fish.

As a coworker once said, "You can put sesame oil on dog crap and it will taste good"

My favorite use for sesame oil and salmon is for poke, and one needs to take all care regarding eating raw fish when making poke.



(image stolen off net)

Fresh salmon & dill are a fabulous combination !

Winner winner Salmon dinner.

Same here as to skin down and zero flippage. I spray the skin with veg oil to reduce stickage.

S&P and garlic on the flesh side.

+1 to taking the fish off before its fully cooked. I'd rather have rare salmon than over done.

Above is how I do probably 80% of our fillets. Another fave is skinned and pan fried in CI in butter. Same seasonings.

Salt, pepper, pan fry.

Never tried butter...always use peanut oil.

Might try some sesame oil too.

Evahthing betta with butta!

I like it baked in terra cotta with tomatillos, tomatoes, cilantro, chipotle peppers, onion, lime juice, salt and served over butter noodles.

The '69 Baltimore Orioles featured a salmon dish that featured only the medallions cut from the cheeks of the salmon. It was known as Cheek O'Salmon. (I really don't expect anyone to get that.)

+1 on Alderwood it is my wood of choice whether smoking venison, beef, pork or fish. For birds I like Applewood's milder flavor, try it with Rock Cornish Hens.

Hah I knew right away. Was a fairly prolific card collector back in the 70’s as a kid.

Glad that I could jog a memory.