yep, throw it on the grill with a little seasonun and cook it till it looks good and dead. i do it quite a bit. a little lemon dont hurt either. your gona like it!!
yep, throw it on the grill with a little seasonun and cook it till it looks good and dead. i do it quite a bit. a little lemon dont hurt either. your gona like it!!
do you grill it skin side down? at low heat? and maybe cover with a lid to cook the top
I would think it would fall apart any other way,
what seasonings? salt, Pepper, squeeze of lemon,, how bout a dash of garlic?
The only time I cooked salmon it was frozen solid.. my BRo-in -law , said it was done, but it was still frozen in the middle.. and raw,, never cared for HIS salmon after that,,
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well, i butter it . so it dont stick too bad and i use a little garlic powder salt and black pepper over the same fire i use on my steaks. i grill it on both sides. i dont think you can cook it wrong.ive baked it in the oven too.it'll stick a little. just use a spatula or 2 . i cant eat anything if its not well done.yuck, raw salmon. t j saw this post. now im gona have to go get us slab of that salmon. we all like it. i like to make a baistin out of butter ,honey,and my seasonin. i use lowrys alot. its my favorite store bought seasonin.make some cuts to hold the butter and seasonin while the salmon cooks. you'll be in for a treat. you can cook the salmon skin side down all the way through. i just like mine grilled on both sides.a little smoke is good too.
I grilled alot of salmon while in Oregon, which is where we are moving back to in March. Not so much in AZ as it's not as fresh. My wife's got a really good recipe called "grilled citrus salmon" but I'll have to get it from her later. Sorta complicated but really good.
I like the easy way..............2 sheets of foil with sides bent up. Put it on a cookie sheet so you can slide it on and off the grill. Leave the skin on. Smear a little maple syrup on the up side and cook till it comes apart easily. Pretty hard to go wrong and the syrup adds a nice touch while the flavor of the salmon itself stays intact. Yummo!
Oh yea, then a thin spatula lifts the meat right off the skin, which is now stuck to the foil.
-- Edited by CHS on Sunday 8th of November 2009 11:51:30 AM
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never been a Sammin' fan but I have done some Redfish and Snapper and other phishies on the grill
I always put them on foil with seasoning, several pads of butter and thin sliced lemons on top and then grill until done - - - - mix up some ****tail sauce and you're good to go
when we do the redfish we always leave the skin and even the scales on one side of the filet and then serve it like that and the skin and scales just act as a semi-plate cause the meat comes right off onto the fork - - - we call it Grilled Red's on a Shingle
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Actually we will be moving to Eugene. Spent many years there and 2 of my kids are there. Don't worry, I'll prolly run into ya at some of those car shows in Portland. Silver does an auction there I usually like to attend.
There are lot's of versions of salmon I have tried but that maple syrup one gets used alot!
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geezer69 wrote:my dang wheel barrel is still full of rain water. I have an old rusty metal one that I use for a plant stand and I drilled several holes in the bottom so it would drain when I watered or it rained
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"If the women don't find ya handsome, at least let them find you Handy"
