Salmon Recipe?

Question

I live in alaska and i cook salmon all the time.....does anyone have a good recipe for salmon......
I love to BBQ.....
thank you

Answer 1

I learned this from a friend in Homer Alaska using salmon fillets. ............It's different but awesome.

Brush a few salmon fillets with maple syrup and grill em till there done to your liking.

In the meantime put a half cup of honey in a sauce pan with a stick of butter, and walnuts or pecans and just heat it up.

Pour it over the fillets when ready to serve with some white rice and carrots.

It will blow your mind. I usually don't like sweet things, but the flavors all balance out when I make this. Everyone always loves it.

Answer 2

Here's a grilled salmon recipe that does not take a long time to prepare:

Ingredients:
• fillet of salmon, with skin
• salt and peppers
• 3 tablespoons extra virgin olive oil
• 1/2 cup dry mustard (such as Coleman's)
• a little sugar, 1 teaspoon/pound
• oregano powder
Instructions:
• Prepare the charcoal grill. Make sure to leave it until it's really hot. You can see white ash coating the coal when it's ready. After that shift the coals into one side of the grill.
• Sprinkle both salmon sides with salt and peppers LIGHTLY
• Place the salmon into the cool side of the grill, the skin side down
• After the skin becomes crisp, turn it around
• Cover the salmon in stainless steel bowl so that the heat from beneath directly penetrates the fish
• Leave it 15 minutes
• Open the cover and brush all the salmon with olive oil and sprinkle it with Oregano
• Grill it again for the final 5 minutes

Answer 3

The simple Ingredients: Salmon or other fish filet, skin on or off. Olive oil. Fresh peppercorns and good grinder. Mesquite real wood charcoal and open BBQ.. Rice and electric rice cooker. Lemon.

This recipe is good for any oily fish, or firm fleshed fish, such as tuna, mahi, swordfish, or sturgeon (a little extra time for sturgeon). I haven't tried bluefish but I would fly to the East coast just for the test.

Broiled salmon by this method is almost as good. Just use a red hot broiler no more than 3 inches (small and medium fish) or 5 inches (large fish) from the fish. Skin side up first.

Freshness is of the greatest importance in BBQ cooking as there is no masking of the native flavor, for better or worse. If you can't get the fresh stuff, try salmon burgers. If you can get them, buy or catch nice oily salmon filets, skin on or off, preferably from king salmon 4 lb or more, or silver salmon 5 lb or more, or sockeye 5 lb or more.

Prepare a VERY HOT BBQ grill, cheap Hibachi recommended, using solid Mesquite charcoal. Pressed charcoal will not give enough heat on a small non-commercial grill.

Throw the rice into an electric rice cooker with an aproximately equal amount of water; ratio varies depending on the rice cooker.

Wash and dab dry the fish with cloth or paper towel.

Slice into 2-3 inch wide pieces, so may be turned easily.

If from small or not too oily salmon, rub all sides with OLIVE oil. If from large and oily salmon such as a big king, this is not necessary.

Grind FRESH peppercorns over the salmon until at least covered with thin coat, or more pepper to taste, using a grinder that really works, such as a Peugeot.

By now the coals should be blazing and red hot, so spread them out. Let them heat the grill for 5 minutes, the key to keeping the salmon from sticking.

Put the salmon on, skin side (if present) down, 5 min to the inch.

Bang the grill a bit with a stick to keep the coals hot. Shoot with watergun for flareups.

Turn over, equal time.

Take off salmon, should be golden brown, and serve with rice and lemon wedges

Answer 4

The quickest recipe I use for salmon is to take Emeril's Creole Seasoning (aka: The Bam) and encrust the salmon with it on all sides. Then either BBQ or pan fry in olive oil until tender. This makes a great tasting crispy outside while sealing in the moisture on the inside. It is a family fave and very, very quick and easy. Just dredge in Bam and cook. Enjoy!

Answer 5

I love to take a nice piece of salmon & marinate in spicy italian dressing. Take good size piece of foil & lightly drizzle with olive oil. Lay salmon skin side down, then drizzle top with a little more oil. Add a few cloves of garlic minced, lemon slices and salt & pepper. Fold foil into pouch, then grill over medium coals til done - salmon will just start to flake, but still be moist. I like to serve with wild rice w/mushrooms, grilled asparagus & homemade garlic bread!!

Answer 6

The BEST salmon recipe ever : drop a touch of EVOO and sprinkle it with herb's de provence. Preheat oven to 200 deg F. Fill an oven-safe bowl of water, and put it on the side along with the salmon filet on the middle rack. Bake for 1 hour. The low temp, convection-type of baking is ideal for oily fish like salmon -- It will taste amazing!

Answer 7

Check out Allrecipes.com
just type a search of grilled salmon...

i, too, am a salmon fan and love to grill!
i use really simple recipe of my own...
bare in mind, i'm southern, lol, so i like flavor!!

i get salmon fillets from my local grocery store
leave the skin on and sit it skin side down.
-sprinkle lightly with salt
-sprinkle heavy with pepper
-sprinkly light with parsley
-squeeze half of a lemon over the fish and rub juice into it...
-take the other half of the lemon and cut into thin slices
-lay the slices over the fish

-spray grill grates with olive oil
-on a medium heat grill, place the fish directly on the grates
-cook until the fish flakes white
-remove the fish leaving the skin on the grill
-turn the heat up on the grill and it will cook away the skin for easy clean up...

-remove lemon slices and squeeze a little more fresh lemon juice onto the fish- add more pepper if desired...

It turns out very lemon-pepperish... but i adore it!

Answer 8

here is a recipe that I received from our charter boat captain (we fish lake michigan every year) this recipe may sound a little weird...but it rocks! and is not a traditional salmon dish.

2 large fillets/skin removed

2 medium onions/sliced

2 cups Bulls Eye barbecue sauce or your favorite brand

8 slices bacon

1/2 cup water

2 tsp. butter

1 green pepper/diced (optional)

1/2 cup fresh mushrooms (optional)



Place fish on large piece of double aluminum foil. Salt and pepper fish to taste. Place 2 strips of bacon on each side of fillet. Add sliced onions, butter, and barbecue sauce (thinned with water). Add green pepper and mushrooms if desired. Cover with piece of double aluminum foil and wrap tightly. Place foil package on hot cooking grill, 15 to 20 minutes on each side. Serve with baked potato or wild rice and warm garlic bread.

Answer 9

Make a mixture of half brown sugar and half Mortons Tender Quick. Put on salmon. Put salmon on foil and Bbq until moist but flaky. It is really the best salmon you've ever had!! You can get Mortons tender quick, I belive, in the baking/seasoning isle. (like where the salt is. Enjoy!!

Answer 10

I had a BBQ salmon salad the other day with iceberg, a salmon fillet in BBQ sauce, tortilla strips, monteray jack cheese, and grilled peppers in a citrus dressing. It was very good and light. Here are a few more recipes I found:
http://www.cooks.com/rec/search/0,1-0,bbq_salmon,FF.html