IM LOOKIN TOOK COOK SOME SALMON THIS WEEKEND JUST WANTED TO SEE ANY DIFFRENT IDEAS I USUALLY DO A LEMON PEPPER MARINADE WANTED TO TRY SOMTHING DIFFRENT

I do the lemon pepper as well The best way i have ever found to do it is put it on the smoker 225 to 250 F and smoke with Oak There is something about Oak and Salmon that get along very well It usually takes 75 to 90 minutes until it will flake and then i pull it off.

Btw I smoke the fillets ONLY I don't do whole fish!!!!

i will the oak sounds good anyone else got any other ideas

Salmon w/ mustard glaze.

o salmon fillet with the skin on
o 1 tablespoon olive oil or melted butter
o 3/4 cup mayonnaise
o 1/3 cup grainy mustard
o 1 tablespoons chopped fresh dill
o 1 teaspoon brown sugar (optional)
o Coarse salt and black pepper

Directions

Run your fingers over the meat side of the salmon pieces, feeling for bones. Pull out any you find with needle-nose pliers or tweezers. Rinse the salmon under cold running water and then blot dry with paper towels. Brush the skin side of the fish with the oil and season both sides with salt and pepper.

Prepare the glaze: in a nonreactive mixing bowl whisk together 2 tsp mustard seeds and the mayonnaise, mustard, dill, and brown sugar, if using. Add salt and pepper to taste.

Set up the grill for direct grilling and preheat to medium. When ready to cook, brush and oil the grill grate. Gently place the salmon pieces skin-side down on the hot grate. Spoon the glaze evenly over the tops of the fish pieces and sprinkle with the remaining mustard seeds. Cover the grill. Grill the salmon pieces until cooked through, 12 to 15 minutes. The skin will become dark and crisp. If it starts to burn, slide folded rectangles of aluminum foil beneath each piece of fish to protect the skin. To test for doneness, insert a metal skewer through the side. It should come out very hot to the touch after 20 seconds. The top of the fish should be lightly browned. Transfer the salmon to plates or a platter and serve at once.

Salmon steaks w/ soy maple glaze.

1. 1/4 cup soy sauce
2. 3 tablespoons pure maple syrup
3. 3 tablespoons Asian sesame oil
4. Four 8-ounce wild salmon steaks, cut 1 inch thick
5. One 2-inch piece of fresh ginger�peeled, thinly sliced and smashed
6. 2 garlic cloves, smashed
7. 2 scallions, thinly sliced

Directions

1. In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.
2. Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.
3. Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

I have used the cedar plank way of cooking salmon and it always turns out wonderful. Here are a few links. The first one is the recipe that i use alot. Then there is a link on how to make and/or buy cedar planks. Then another one for salmon with bourbon. Yum Yum. Hope you enjoy.

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/cedar-plank-salmon-recipe/index.html

http://www.ehow.com/how_4433110_buy-cedar-plank-grilling.html

http://www.ehow.com/how_5051553_cook-salmon-plank.html

On the last link, i leave off the apple cider and just use bourbon. A little for the salmon and a little for the cook!

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Season fish with Lemon juice,salt and pepper, let sit.
for the sauce...
20 basil leaves(fresh)
1/3 cup dry white wine
2 cloves garlic
1 cup heavy cream
1tbsp lemon juice
2 tbsp butter
salt & pepper to taste
Combine basil,wine,& garlic in blender until smooth,transfer to sauce pan, stir in cream, bring to simmer over med heat, cook until reduced about half(15min) wisk in butter and lemon juice.
Grill fish and pour basil cream sauce over

I grill 'em this way... I layer cut onion on a sheet of foil. Then set the salmon filet on the onions skin side down (adds flavor and keeps the fish away from the direct heat). Mix a few tablespoons of teryaki sauce with a talblespoon of soy sauce and a spice blend and baste the filet. top with a few more onion slices and lemon slices. Grill till it flakes...

Sprinle a fillet with kosher salt and coarse ground pepper. Grill on a cedar plank skin side down. Simple but awsome. DON'T OVERCOOK IT!

Almost forgot something. Sprnkle on olive oil and rub it in after you salt and pepper

Personally, I think the most important thing is to get a good piece of salmon to begin with. This is a complicated subject, and I don't offhand recall the ins and outs. I seem to remember that farm raised salmon, the least expensive and most likely to taste unacceptably "fishy," is marketed as "Atlantic Salmon." At the upper end, you have fresh, never frozen, wild caught salmon, going for $30 or more a pound. Between these extremes, there are many options.

I just put tamari soy sauce,little bit olive oil and finish with old bay seasoning.

I am not a big grilled fish person. However, I love grilled/smoked salmon as follows. Spray a grilling basket with olive oil. Place the salmon filets (with no skin remaining) on the basket and spray or rub with olive oil. Sprinkle Tony C's and Old Bay on each side and grill on charcoal with wood chips of your choice until well done. I usually cook them 15-20- minutes turning often with the smoker lid partially closed. When done, rub lightly with butter and squeeze lime juice on one side.

***Voice of Al Bundy***

"No fish will ever touch my grill. ... You see, I never clean my grill. Ashes of the past for the burgers of the future. ..."




Gooooooooo Al Bundy!!!

Get you some honey dijon mustard and some panko bread crumbs.

1. Spread mustard evenly on salmon fillet.
2. lay fillet mustard side flat down on a dish of panko.
3. Pan fry salmon on panko side down first for 3 minutes, flip then cook other side (skin down) for 4 minutes.
4. Plate and serve. Its that easy.