Salmon help

Does it have the skin on or off?

This is one of my favorites on salmon. http://dizzypigbbq.com/portfolio/raging-river/

The quality of fish is really important. My wife "officially" hates fish. Which is to say if it is not extremely fresh, she hates the smell.

Also, salmon, and other fish can exude a "pellicle," a mess of grey-white goop. Make a 10% salt solution, and soak the fish for about 30 min. That will inhibit the pellicle. Also, if the fish is not so fresh, it diminishes the "fishy" smell.

I usually aim at 120-ish.

For fillets, I usually hot tub them, and then toss them on an oiled pizza pan that has holes, or just a mesh, raised, direct. Only enough time to brown the skin.

Ragin' River is great stuff. Otherwise, at least have some fresh lemon. Dill is good, too.

Steaks can be done the same way, w. flipping. Best method I've had is a deep cast iron pot w. a pound of butter bubbling inside it. Then a minute or two per side.

poster said:

gdenby said:

The quality of fish is really important. My wife "officially" hates fish. Which is to say if it is not extremely fresh, she hates the smell.

Also, salmon, and other fish can exude a "pellicle," a mess of grey-white goop. Make a 10% salt solution, and soak the fish for about 30 min. That will inhibit the pellicle. Also, if the fish is not so fresh, it diminishes the "fishy" smell.

I usually aim at 120-ish.

For fillets, I usually hot tub them, and then toss them on an oiled pizza pan that has holes, or just a mesh, raised, direct. Only enough time to brown the skin.

Ragin' River is great stuff. Otherwise, at least have some fresh lemon. Dill is good, too.

Steaks can be done the same way, w. flipping. Best method I've had is a deep cast iron pot w. a pound of butter bubbling inside it. Then a minute or two per side.

isn't the pellicle something that forms after brining then air drying (tacky layer), critical when smoking? Are you referring to maybe albumin (the white stuff oozing out as you cook)? which like you said a quick brine will help get rid of this

Its a language problem. I was perplexed after I read that pellicle referred to tacky proteins on meats, mostly referring to being ready for smoking, as opposed to the goop on fish that I 1st saw named pellicle some years earlier. It is a coat of albumin, and may in fact be a good smoke base. Don't know. The term stuck in my vocabulary, and I haven't yet clarified the use to myself.

I am not much of a cook but if there is one thing in life that I can cook, it is salmon on the egg.  Take off the skin, rub it with raging river and put it on raised direct ... about 375... flip it a few times .. meanwhile, in a heat protected dish .. melt some butter and add some genuine molasses .. not pancake syrup .. molasses ... as the salmon gets near ready liberally mop it with the butter/molasses mixture, flip again and mop again .. my wife, her sister, and everyone else that has ever had it raves and insists that I should open my own salmon restaurant.  I promise you .. do this and you can't go wrong.

Mithrandir said:

Raging River And cedar plank. Can't go wrong. 400 F

+1. I rub it mustard and put lemon and onion slices on top

I would take salmon to 150ºf.

Lemon and dill are classic salmon flavors, Raging River is really good on any fish as well.

If you have a cedar plank, raised direct at 425º - putting salmon directly on a grill is OK, but I always like to keep it in one piece and if it sticks to the grate, the whole thing could fall apart before getting it to the table.

Try a baking dish with parchment paper - wrap the salmon with dill and lemon slices and some summer vegetables in parchment - steams it, comes out moist, and keeps any "smokey" flavors out of the fish.

25-30 mins should do it.