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salmon receipes

anyone have a favorite receipe for salmon?


  • DMurfDMurf Posts: 481
    Fillet with skin - 
    Olive oil

    Rub the flesh with the olive oil then add S&P to your liking. Grill direct with the skin side down when it is done the flesh will separate from the skin, slide a large spatula between the skin and flesh. Serve!

    The skin will lift right off the grill. Chill what you don't eat right away and use on salads, sandwiches, eggs, whatever.
    BBQ since 2010 - Oh my, what I was missing.
  • SkiddymarkerSkiddymarker Posts: 8,347
    What @DMurf says, this works very well, if the salmon is sockeye. If I am feeling a little lazy, I'll plank it on a cedar shake. Same method, the shake just makes it easier to get on, off the grill and serve......

    Family likes some lemon slices on top and maybe a touch of dill for anything other than sockeye.
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Richard FlRichard Fl Posts: 8,248
    I sometimes will take maple syrup and Kahlua as a sauce before cooking on a cedar plank.

    Had a small b-day party recently and the main course was a 6lb salmon direct from Oregon, compliments of a friend who lives there 6 months of the year and here the other 6.


    Salmon, Birthday Party, Richard Fl

    1 6 Lbs Whole Pacific Salmon
    4 Lemons, Sliced
    1 Bunch Dill
    1 Stick Butter
    Salt, Pepper, Garlic Seasoning
    3 Medium Zucchinis, Wedged
    6 Medium Sweet Peppers
    Dizzy Pig PineApple Head

    1 Took the 6 Lbs of Pacific salmon and seasoned with lemon slices, chopped dill butter patties, salt, pepper and garlic seasoning.


    2 Wrapped in Heavy duty aluminum foil and placed on Medium BGE indirect at 350 for 50 minutes. Pulled when was 145°F

    3 Had some zuccini wedges and sweet peppers marinated in Italian Salad Dressing and then sprinkled with Dizzy Pig Pineapplehead seasoning. The Idea came from MollyShark a few days ago. Great idea!. Placed on tray and set the tray on top of the foil pouch. All done at same time.

    4 A few left overs.


  • DMurfDMurf Posts: 481
    Lived in Medford, OR for a number of years loved it when my FIL brought in a fresh caught steelhead from the Rogue River. Nothing better available anywhere.

    That looks like a mighty fine meal.
    BBQ since 2010 - Oh my, what I was missing.
  • henapplehenapple Posts: 15,986
    Soy sauce
    Brown sugar

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • RACRAC Posts: 1,688


    Boerne, TX

  • GrannyX4GrannyX4 Posts: 1,479




    vegetable oil


    jalapenos, cut into rings (*see note*)



    garlic, minced



    white wine



    whole grain mustard



    apricot preserves


    Heat the vegetable oil in a small saute pan over medium heat. When oil is hot, add the jalapenos and sauté them until they begin to caramelize, about 6 minutes. Add the garlic and stir; add the wine to the pan before the garlic begins to brown. Bring to a boil and cook until wine is reduced by half, about three minutes. Add the mustard and preserves and bring to a simmer. Simmer over low heat for 20 minutes. Season with salt and pepper and allow to cool completely.

    This is one of our favorite sauces.  I plank the salmon and cook raised grate, direct to 130 - 135.

    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • bboulierbboulier Posts: 556
    I always do it simple.  Olive oil, grape vines or alder for smoke, and cooked indirect at 350.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
  • jbreedjbreed Posts: 95
    I get my Salmon from Costco usually. wash it, olive oil both sides.  I use a rub from williams sonoma called Potlatch Seasoning (I've tried 7 or 8 other salmon seasonings and this stands out far ahead).  then go direct on a cedar plank @ 350 for 10-15 minutes.  Plank goes on first until you hear it crackle, then put Salmon on. Once on the plank, i spoon on capers and sliced lemon circles layed on top.  the rub and capers really make the salmon in my experience and opinion.  good luck
  • billyraybillyray Posts: 1,173
    • Making your own Potlatch Seasoning.
    • 4 parts kosher salt
    • 3 parts each chili powder and black pepper
    • 1 part each ground cumin, crushed red pepper flakes, celery salt, garlic power, onion powder, dried oregano
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • I cook and eat a LOT of salmon.  Skin on or skin off, both work.  If skin off then you turn once, skin on just grill with skin down.  Olive oil, your favorite rub...raging river is good but there are a lot of good rubs available, then add a little maple syrup.  I cook it direct with alder wood.  Just do not overcook it. 
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