Ok...got a new grill (gas infared) and a big ole slab o' salmon to cook up. I was thinking of putting it on top of alum foil with raised edges and applying melted butter. I am sure there is alot better ways....so lets hear em.
No Mikey...I don't have the BGE and a hunk o cedar
If you don't have cedar then alder is the next best thing......planking salmon is where it's at....no reason you can't plank salmon on your gas grill.
Definitely use a cedar plank. Soak it in water for about 30mins. Fresh lemon juice sprinkled on the salmon too.
Our favorite... All the kids love it too.. Marinate 24 hrs min Grilled Candied Salmon Recipe, How To Make Candied Salmon, Salmon Recipes, Candied Salmon Recipes We use the cheap syrup.
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I give it a bath for @ 2 hours in Soy, Olive oil, and brown sugar. Hit it with coarse pepper, and put it skin side down on the hot grill for @ 10-12 minutes. No need to turn. Just keep the heat down a bit and when the fish flakes, it's done. (about halfway down the thread was my last attempt)
Eat a lot of it and have gone away from planking as now I personally like marinading some, about two hours in a mixture of your choosing depending on your tastes, you can find plenty of salmon marinades online or, if a purest, do what I do sometimes and coat it with mayonaisse or olive oil, throw it on a hot grill side (coals heaped on one side) and while cooking on that side, baste the reverse with more mayonaisse or olive oil. I like to keep it on for about 4-5 minutes each side max, it'll flake when ready. Oh yes, I don't use gas or charcoal, only real hardwood coals.
I like just a bit of butter and lemon, like to keep it simple myself.
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Cook skin down, rub filet with dijon mustard then rub brown sugar into mustard..go to store,buy a BGE
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Your going to think this is crazy but coat it with olive oil mayonnaise and grill it med you don't want to over cook it best salmon you have ever eaten I swear to you if I could I would cook you a piece and u p s it to you just to show you I'm not kidding you lol
Naaaah.....heading to your house and heist your BGE..AND your cedar planks LOL.Originally Posted by Blue Steel
mustard and brown sugar on a cedar plank. Period--no other options (unless you smoke it which still comes out kinda dry for my tastes..........)
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Simple and delicious!
Salmon with skin on
Mayonaise
Chef Paul prudhomme's salmon magic
Liberally coat salmon with mayonaise
Then chef Pauls salmon magic I like a lot
Pre heat grill I use bge around 500*
Put the salmon on skin side down no plank and do not turn at all, cook until it flakes easily with a fork!
Next hide a piece for you or it will be gone before you make it to the table.
The two biggest things with salmon is do not over cook and buy a good fresh slab!
The mayonaise doesn't sound good but trust me you cannot even taste it but it holds the seasonings great!
Get a large baggie. Rinse the salmon fillet, sprinkle it liberally with "Lemon Pepper', put it in the baggie and add about 2 ounces of Wish Bone Italian dressing. Squish it around to cover the fish, and let it sit in the 'fridge for a couple of hours. Your aluminum foil idea is correct, double layer under the fillet, spray it with Pam before you put the skin side down. When cooking OVER CHARCOAL with some hardwood added ( just let the hardwood get lit good, then take it out of the coals and blow the flame out, you only want the smoke) you can pour some corn syrup, not maple syrup, around the edge of the fish. Do this early in the process, after the foil has started to show boiling of the fish juices. I put a LOOSE and I mean VERY LOOSE cover piece of foil to guarantee the top gets cooked. You want the smoke to get under it. If the fish looks like it has too much liquid around the edges it's OK to puncture the foil to drain it. It is almost impossible to cook salmon on a bare grill without losing it when it flakes. I personally like to get a slightly blackened edge on the fish, somewhat carmelized. In my house, it ALL gets eaten.
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