Salmon Filets

Tim M

Here is something I don't do often but these came out very good and I got good marks from my wife (you guys know what that means - a pleasant evening with no grumping). Pictured are 2 salmon filets cut into 4 pieces. The three toward the bottom have a coating of OldBay, butter, lemon that was mixed into a thin paste and spread on both sides. The top filet is covered in Char-Crust Hickory/molasses. It was devine. Cooked at 400 deg for 12 min flipping every 5-6 min.
There is more on my web site under salmon.[p]Tim
[ul][li] --- Tim's Website Cookbook ---[/ul]

Tim M

<p />Tim M,
Yea, I know - I forgot the picture. Gotta stop with those Juleps.[p]Tim

Nature Boy

Tim M,
Nice job. Those look great. Have you tried cooking it right on the grate? I don't have any problems with sticking, and only flip once. Actually it looks like what you are using works great, especially if you flip them often.[p]Again, those look great. I think I like salmon better that way, then low and slow. A nice golden brown crust, tender and juicy inside. Occasionally the Shoppers Food Warehouse up the road will have "steelhead/trout salmon", which cooks up very nicely. It looks like the other salmon meat, but has a slightly different texture and flavor.[p]I am gonna start experimenting with a lemon-curry rub/paste, with coconut/lemon/curry dipping sauce. I have been developing the recipe for years using a fry pan, but want to try adapting it to the egg. Think it would be good?[p]NB

Tim M

Nature Boy,
I am a real novice when it comes to fish. I am not crazy about any and so I don't cook it often. Getting good fresh fish is the trick. I like salmon and there just ain't much caught `round this here parts. We have found a local market that has very fine fish and meats and the salmon last night was fresh as can be had in Virginia. With the Char-Crust it was really good. The Old Bay paste is also very good.
I did do fish once on the grid and it came apart. I bought the fish grid and its as close as you can get to direct on the main grid and if the fish falls apart - I can carry the whole try in the house (did that once too).[p]I cooked the salmon at 400 this time (last time it was 350) and I liked it better at higher temp. Not bad at all.
I told my wife we have to get an Egg for the house at the beach - we eat fish there much more often.[p]Tim

Unknown

Tim M,
When doing fillets don't take the skin off, season just the one side. Salmon cooks quickly at 400* and turning isn't needed, with the skin on the salmon stays together when handling, also helps keep the moisture
level higher.
Jim[p]

Teslamania

Nature Boy,[p]Try Fresh Fields for salmon. We have had great luck with their fish.