How would you cook wild salmon fillets?

[LeftCoast]

Looking for dinner ideas, please! I'm betting the lounge-foodies will be able to help. :)

[asthmaticeog]

1. Are you living in an area still being killed by the heat wave?

If so, salmon can be lovely poached and served chilled.

[LeftCoast]

2. No heat wave here. Currently 73 degrees with a slight ocean breeze

Given the weather, I think I'd prefer the fish warm, but I'll keep that in mind for our next heatwave! :hi:

[seemunkee]

3. grilled

a little salt, pepper and olive oil is all it should need.

[LeftCoast]

5. Hmm...that sounds tasty

Do you wrap it in aluminum foil? If not, how do you keep it from sticking? Also, any idea of how long you cook it for?

[Bunny]

8. Yes, aluminum foil. Depending on the thickness, I'd go with five

minutes on each side,then see where you're at.

[LeftCoast]

9. Thanks so much for the info!

:yourock:

[xchrom]

14. you don't HAVE to use aluminum foil

though it can be easier.

i oil the grill and the fish before putting it on the coals.

then i make sure that i don't touch the fish AT ALL for close to 3 mins.

generally it won't stick.

but few things are ever perfectly fool proof.

[Bunny]

6. That sounds great, and perhaps add a little lemon too.

I like it very simple.

[zonkers]

11. Gotta agree. Might toss a few small capers in there.

[asthmaticeog]

13. Ditto that.

The brineyness adds a lot. :thumbsup:

[LeftCoast]

17. I love capers. Gotta have some!

Thanks for the great suggestion!

[flamingyouth]

4. Grilled, just with salt, pepper & a little lemon

:hi:

[LeftCoast]

7. Two votes so far for grilled :)

I love grilling and the weather is pretty nice today...

:hi:

[trof]

12. 3. And a little splash of soy sauce.

Better yet...terriaki sauce.
Brush on.

[HarukaTheTrophyWife]

29. Soy Vay Teriyaki is the best on salmon.

[SeattleGirl]

15. Make that three!

That's my favorite way to cook salmon.

[RebelOne]

16. Another vote here.

Grilling is the only way to really enjoy salmon.

[LeftCoast]

10. Stepping out for just a few minutes

I didn't want anyone thinking I was ignoring them. :hi:

[LeftCoast]

18. Well, I think it's going to be grilled with olive oil, s&p, lemon and

just a few capers!

Oh, and we're going to grill fresh corn on the cob as well!

Thanks for all the great food suggestions everyone! :hi:

[Robb]

19. Soak yourself a nice wooden board for about an hour

I'm an alder wood man, myself. Plop that sucker on the board, skin side down.

Mix up some coarse salt, pepper, and dried leafy spice of your choice. I'm on a marjoram kick right now.

Pat the dry goodies on the fish, then drizzle with honey. Bake, board and all, at 325 about 20 minutes or until it's as done as you like it.

You'll never cook wild salmon another way again. :)

[LeftCoast]

20. I'm saving this!

Sounds incredibly good! Going with the grill tonight since I don't have a suitable board at the moment. :)

[zonkers]

21. I saved it too. Always heard about planks and dry rubs, never did

it though.

[Robb]

22. Believe it.

Alder's my fave, a lot of folks like cedar. And it doesn't have to be some store-bought wood platter, either... my favorite alder board is a cut-off piece of 1x6 I got out of a friend's garage. Soak it up good, get it in the oven before it dries out, and on a good night the skin sticks to the board as you pull off the salmon.

Hand-wash the board, sorta, and stick it back in the garage. If it starts to get funky, just sand-er-down. :D

[RebelOne]

33. Where would I buy alder wood?

[Robb]

34. Lumber yard

...or the Home Despot. ;)

[SharonRB]

23. Grilled as suggested below,

but try it with a mixture of maple syrup and dijon mustard and put some dill on it. It's fabuloso! Marinate it a bit and then add some more while grilling.

[Lisa]

24. not very much!

So they won't dry out (especially if they are thin). I like to baste with a bit of lemon juice and soy sauce (or dill). Other people have suggested a splash of gin, and some black or lemon pepper. Best to remove them from the heat just before they are done, since fish cooks so rapidly.

My favourite way to cook wild sockeye is actually not at all -- but to have it raw as sushi or sashimi. The Japanese food store down the street from me sells inspected sushi fish.

[datasuspect]

25. i wouldn't.

or maybe lightly sear for about a few seconds on each side.

[Blue_In_AK]

26. Grilled/broiled with salt, pepper, garlic and lemon

[pokerfan]

27. Car Dogs’ Award-Winning Salmon

This was in the local paper and I have tried it. It's quite good.


Jim Minion and Jack Rogers hail from Washington State and compete as the Car Dogs Barbecue Team. In 2002, they won third overall, and placed second in salmon (with this recipe) at the Pacific Northwest Regional Championships, at the Red Hook Brewery in Woodinville, Wash. In 1999, they won a Reserve Champion ribbon at the Canadian BBQ Championship at New Westminster, British Columbia, with this salmon recipe.

3 pounds fresh fillet of salmon (preferably sockeye or king), boned

First rub
1 cup light brown or turbinado sugar
½ cup non-iodized salt
6 tablespoons garlic salt
6 tablespoons onion salt
1 tablespoon dried dill weed
1 tablespoon dried summer savory
2 teaspoons dried tarragon

Second rub
¼ cup light brown or turninado sugar
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried summer savory
1 teaspoon dried tarragon

Bone the salmon fillet using tweezers or needle-nose pliers. Do not remove the skin. Place in a glass or stainless-steel pan.

Mix all the first rub ingredients in a small bowl and pack them on the flesh side of the fillet. Do not rub them in. Let the fillet rest for 3 hours. You will see how the rub has drawn out liquid from the fillet. Rinse the fillet in cool, clean water to remove the dry rub and pat the fish dry. Allow it to dry for about 30 minutes in a small bowl and set it aside.

Mix up the second rub in a small bowl and set it aside.

Heat your barbecue grill to medium or medium high (300° to 400°F). On a charcoal grill, sprinkle wood chips on the coals just before you put the fish on the grill. If using gas, you can put an aluminum foil packet containing fruitwood, in which you’ve poked holes, on the burners to add smoke flavor to the grilled fish.

Sprinkle the finishing rub on both sides of the fillet (twice what you would use if you were heavily salting and peppering). Place on a well-oiled grill and cook with the barbecue lid closed until the temperature in the thickest part of the fillet reaches 155°F (about 10 minutes).

Serves 4

Recipe courtesy of "Grilling America" by Rick Browne/ReganBooks, an imprint of Harper Collins
© 2003 Rick Browne, Wishing Wells Productions. All Rights Reserved.

[Floogeldy]

28. Sorry

I only cook domesticated salmon! ;)

[gkdmaths]

30. um

:rofl:

[China_cat]

31. Steamed

brushed lightly with olive oil and fresh dill sprigs.

[Broken_Hero]

32. baked for me...

onion/garlic/butter/lemon juice...never fails me...:)

[stellanoir]

35. I marinate wild salmon

in orange juice and a splash or three of ginger soy sauce.

I marinate it for maybe an hour and a half and then grill it and serve it with lemon slices and parsely.

It's exquisite and the marinate is so light it really brings out the flavor of the salmon which is far richer than the farm raised variety. The farm raised fish is actually gray and has red dye # whatever in it. Yuck.

Also the fats in wild salmon are far better for you than those in farm raised salmon.