Sockeye Salmon

Misippi Egger

We have some of those small frozen Wild Caught sockeye filets from Sams. In the past I have tried some with my "go to" salmon recipe - DP Raging River (hvy) plus a lite coating of DP Shaking the Tree. The strong flavor of the sockeye (and dryness) didn't seem to blend well with the sweetness of the Raging RIver rub. Soooo tonight I tried a different combo:
EVOO coating, then medium (not too much) coating of DP Shaking the Tree. Then I decided to add the zest from about 1/4 lemon (to both filets) and finished with a sprinkling of dried dill weed. Rested until the fire in the small was hot.

450* dome, elevated direct cook.

Coated grid with cooking oil, then grilled fish - flesh down - for 90 seconds. Flipped and finished skin down until done.


Plated with oven-roasted veggies (squash and zukes from the Earthbox garden) and limas with okra (also from the garden).

Results: The salmon was better - still slightly drier (pulled at 119-120* internal and rested under foil) than the farm-raised Atlantic salmon we usually get. I think a lot has to do with the sockeye fat content. Overall - great meal!

cookn biker

Nice and lite dinner Clark dinner. Ever try a quick dry brine on those?

Beli

Clark love salmon, white wine With lemon zest goes beautifully and keeps it moist. Great!!

Mr Holloway

Looks great Clark
Going to try more fish this summer.

Shane

srq2625

Beautiful looking fish. The DW and I We get the fillets from CostCo and have stumbled across a different way of handling the fish's tendency to go a little dry. A little Dijon mustard, some home-made pesto sauce, planked on cedar - nice and juicy.

Pepper Monkey BBQ

Can't get enough salmon!! Looks great. I think dill is a key ingredient to the salmon prep. Any time we leave that out I feel like something is missing.

JM

LDD

fish looks great!

I have a problem getting the skin to stay on the fish and get crispy. How was the skin on this one?

Misippi Egger

Thanks, Molly. I haven't tried a brine - have a recipe you suggest? Sounds like a good idea.

Misippi Egger

Good suggestion. Thanks, Beli!

Misippi Egger

Salmon is our "go to" quick weekday meal. My fishmonger only sells Thursday - Saturday, so have to make do with the frozen in btwn.

Misippi Egger

Good suggestion, Scott. thanks

Misippi Egger

I used dry dill weed because my fresh dill has not grow enough to "rob" it yet!

Misippi Egger

It started out crispy, but got a little soggy in the plate - likely from the veggie 'juice'.

fishlessman

looks good from here richard gave me some directions on a salt crusted salmon a while back, super moist. i think i used just salt dill and lemon slices, a pound of salt and some egg whites for the crust and cooked til the salt browned a little, wet/moist

DrZaius

Man that looks good. Sockeye is my family's favorite kind of Salmon. Thanks

Misippi Egger

Sounds good. I will either do a search for his recipe or contact Richard FL (the keeper of all recipes). :woohoo:

Misippi Egger

Great - have any good suggestions for a less dry final result. It clearly has less fat than the farm-raised and King salmon species.