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Joined: Nov 2008
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OP
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Was gifted a few salmon filets and planning them for dinner. Going to do one in our tried and true, brown sugar, maple syrup, soy sauce mix. Looking to try something different with the other. Broccoli/Cauliflower salad and some form of sliced/baked sweet potatoes are my planned sides. Just family dinner, no special occasion
"Life is not a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in broadside, used up, worn out, bottle of Jim Beam in one hand and a .45 in the other, loudly proclaiming WOW-- What a Ride!"
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Joined: Aug 2012
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2012
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I eat a lot of salmon. Im always trying new seasonings on them. Last night I was able to buy a very nice thick piece. I baked it with nothing but sea salt and fresh ground pepper. I got to admit it was pretty dang good. I had it with some white and wild rice and a salad.
Life can be rough on us dreamers.
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Joined: Oct 2006
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Campfire Regular
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Campfire Regular
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I marinate them in McCormick Grillmate garlic, herb and wine marinade and cook them on a water soaked cedar plank.
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Joined: Aug 2017
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Campfire Outfitter
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Campfire Outfitter
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Salt, pepper and hot fire works well.
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Joined: Dec 2003
Posts: 86,196
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,196 |
Salt, pepper and hot fire works well. My #1 way. I like the taste of sockeye, so eschew 😆 sauces and marinades.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Joined: Dec 2007
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2007
Posts: 25,098 |
S&P and hot coals!
I’ve eaten a lot of salmon with the longhorn style marinade- brown sugar, soy, whiskey, pineapple juice, garlic, etc…. It’s good.
Fresh salmon I like to keep simple. Johnny’s seasoning is good stuff on salmon. It’s the local season all.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2008
Posts: 21,179
Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
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Salt, pepper and hot fire works well. My #1 way. I like the taste of sockeye, so eschew 😆 sauces and marinades. 👍
Ping pong balls for the win.
Once you've wrestled everything else in life is easy. Dan Gable
I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Aug 2014
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Campfire Tracker
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Good Salmon doesn't need much seasoning. Just some heat and smoke.
Wish could get some fresh King here.
The stuff we can buy in the store. I season with salt, garlic powder, Paul Prudhomme's Seafood Magic. And then cook it on a smokey fire or a soaked plank.
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Joined: Dec 2013
Posts: 23,686
Campfire Ranger
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Campfire Ranger
Joined: Dec 2013
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Dijon mustard mixed with equal part of lemon juice brushed over a filet. Slices of lemon, sprigs of fresh dill and sprinkled with capers.
So damn good it’s not funny.
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Joined: Dec 2013
Posts: 23,686
Campfire Ranger
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Campfire Ranger
Joined: Dec 2013
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Good Salmon doesn't need much seasoning. Just some heat and smoke.
Wish could get some fresh King here.
The stuff we can buy in the store. I season with salt, garlic powder, Paul Prudhomme's Seafood Magic. And then cook it on a smokey fire or a soaked plank. The redfish magic is damn good. We blacken redfish, speckled trout, rockfish with it. Blacken some prime rib with it too.
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Joined: Nov 2009
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Campfire Regular
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Campfire Regular
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Get you some Johnny's salad and pasta elegance.
season generously, spritz some lemon juice and bake or BBQ to a medium rare state.
Make twice as much as you think you'll eat because its that damn good.
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
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Campfire Regular
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Poached salmon is also quite tasty! Water, white wine, lemon juice, fresh herbs. Brings to a boil. Turn down and drop your salmon in and let it simmer till done. 145-150 degrees internal. Take out and squeeze with fresh lemon.
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Joined: Mar 2022
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New Member
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New Member
Joined: Mar 2022
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My favorite is to blanch and peel a tomato, take out the seeds and chop, add to mayo, fresh dill, salt and pepper. Sprinkle white wine over the fillet and let sit for about 30 minutes. Dry off. Start meat side down on grill. Flip when crusted slather with sauce and close the lid. When the top of the may starts to brown it's done. Always a huge hit with my family
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Joined: Jul 2005
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Campfire Tracker
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Campfire Tracker
Joined: Jul 2005
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Dijon mustard mixed with equal part of lemon juice brushed over a filet. Slices of lemon, sprigs of fresh dill and sprinkled with capers.
So damn good it’s not funny. Mustard is great with salmon. We mix Dijon with whole grain mustard 50-50, and use it as a dipping sauce. Delicious.
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Joined: Feb 2013
Posts: 6,457
Campfire Tracker
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I bake with fruit jelly glaze on the top sometimes. 10 minutes before it is done, I'll toss lemon slices on top. Simple, and unique.
Another unique method is topping the salmon with twice baked potato. Again 10 minutes before it is done I'll add some shredded cheese to the top.
I also do fresh chopped dill and lemon zest on top. I then coat with panko, and let that bake. Panko pushes that flavor into the salmon.
We try to eat salmon one a week, so I try to mix it up.
If i have a lot of salmon, I'll make cured salmon for bagels. I put salmon in a sugar/salt brine for 30-60 minutes, then into a cold light wood smoke for max 30 minutes, For the brine I often add maple syrup or lemon or orange zest. That process needs the salmon to rest and absorb the flavor for a day or two. Salmon really absorbs flavors, so often less is more. Still need salmon to be the number 1 taste.
I really, really try to have fresh salmon. Frozen salmon looses "it" in my opinion.
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Joined: Feb 2001
Posts: 50,633
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,633 |
Dijon mustard mixed with equal part of lemon juice brushed over a filet. Slices of lemon, sprigs of fresh dill and sprinkled with capers.
So damn good it’s not funny. Mustard is great with salmon. We mix Dijon with whole grain mustard 50-50, and use it as a dipping sauce. Delicious. Dijon and grape jelly is the "plum sauce" served by the Double Muskie with their coconut salmon. It does not suck!
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Joined: Jun 2001
Posts: 10,779
Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2001
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Blackened,
oil, salt, and pepper
Maple syrup brown sugar glaze ect.
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Joined: Feb 2001
Posts: 50,633
Campfire Kahuna
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Campfire Kahuna
Joined: Feb 2001
Posts: 50,633 |
I bake with fruit jelly glaze on the top sometimes. 10 minutes before it is done, I'll toss lemon slices on top. Simple, and unique.
Another unique method is topping the salmon with twice baked potato. Again 10 minutes before it is done I'll add some shredded cheese to the top.
I also do fresh chopped dill and lemon zest on top. I then coat with panko, and let that bake. Panko pushes that flavor into the salmon.
We try to eat salmon one a week, so I try to mix it up.
If i have a lot of salmon, I'll make cured salmon for bagels. I put salmon in a sugar/salt brine for 30-60 minutes, then into a cold light wood smoke for max 30 minutes, For the brine I often add maple syrup or lemon or orange zest. That process needs the salmon to rest and absorb the flavor for a day or two. Salmon really absorbs flavors, so often less is more. Still need salmon to be the number 1 taste.
I really, really try to have fresh salmon. Frozen salmon looses "it" in my opinion. I do not even cook a salmon fillet for 10 minutes total
Last edited by Sitka deer; 04/03/22.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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