Salmon Problem. Help

TnVolKen

Son's 10th birthday and he wants grilled Salmon. Made it many times. My problem is that I thought I pruchased "skin on" salmon. Only to find out I purchased "skin off" salmon. Cooking for 10. Alot of salmon to go bad if not cooked. Suggestions.

Photo Egg

Give this a shot. Very good and very simple.

http://dizzypigbbq.com/recipesSalmon.html

Photo Egg

http://playingwithfireandsmoke.blogspot.com/1995/01/grilled-salmon-and-planked-salmon.html

Ripnem

Sounds like they are prepped for Salmon Pizza. Best Salmon I've ever had.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1025961&catid=1

You'll see some pics about half way through this post. also the recipe is in the cookbook on this site.

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=1261

Ripnem

His Salmon cure is lights out!

Photo Egg

I agree. All of his stuff is great.
Great web site for so many cooks.
Really put in the time to do it right.

TnVolKen

So what I am seeing is I can still grill the salmon with the skin off, correct. Thank to all for the great ideas.

stike

it will stay together and be "grillable" if you don't play with it or turn it too soon (sticking) or too late (falling apart).

funny thing is i would skin my fillet if it had skin and i wanted to grill it. skin-on, i do plank style and/or indirect, and the stuff slides right off the skin

stike

correct. i'd be willin' to bet most salmon grilled is actually skin off...

Ripnem

We used to do a soy based ginger marinade, no skin, and cut them into serving size right after we skinned'em. Makes for much easier flipping, temp control and in this case presentation.

I'll see if GW can dig this one out of the archives. It's a good one.

Nature Boy

While some people eat the skin, I find it extremely fishy and never eat it. Plus, I like getting a good flavor crust on both sides, so I take the skin off anyways.

Happy birthday to son!
Chris

GW

Don't have it handy but basically it's water, oil, garlic, lemon pepper, brown sugar. Might have another thing or two but that's basically it. Marinate 2hrs up to overnight in a ziploc. Kids love this one. It doesn't even taste like fish.

On the topic of skin vs no skin. It's always better to take the skin off and trim the fat off of the back of the filet. That takes a ton of the "fishy" taste out of it.

Ripnem

What about bones?

GW

How bout I just bring the whole fish home and you can filet your own :laugh: :laugh: :laugh:

stike

"always better" ain't always the case

grilled skin can be a treat to those who like it.

GW

You're right, it's a personal preference. Not to mention, it's a lot harder to flip without falling apart without the skin....... Does depend on what kind of salmon we are talking about too. I catch mostly King/Chinook. Coho/Silvers and Sockeye do have pretty edible skin.

thirdeye

I prefer to cook most fish with the skin too, and even when I remove it to cut away the blood line, I still season that side, lightly oil it and stick the skin back on. I also rarely ever turn fish. Planking skinless fillets works great, but if you don't have planks, these two options come to mind. ... The aluminum plank, heheheee, and just a fish grid.

When using foil, be sure to oil it and also to season the down side of the fish, and I like to always put the side that had skin as the downside.

Photo Egg

Really like your indirect setup in your second photo.
Great idea.

stike

i tend to catch whatever the fish guy is sellin'