Joined: 1/28/2012can someone give me help on a great way to fix salmon like marinades and cooking THANKS for any help
Joined: 10/14/2006Smoke them over apple wood Just marinate in a salt water and brown sugar mix over night and then smoke them….. Mmmmmmmmm!!!!!
Joined: 1/28/2012ThanksYou want to brine your fish.
Salt and brown sugar will work, but be sure to either stake your salmon or I split down the middle as you see smoked fish in a store.
I use this
1 gallon warm water
1/2 cup kosher salt
1/3+ sugar “I like it a bit on the sweet side.”
2 bay leaves
1 small onion cut in slices
2 lemons cut in slices
then you can also add crushed garlic cloves, (about 4) is good, sage fine cut celery and rub the meat first with like a lemon peper.
Mix all the stuff togather, allow to cool and then be sure to have the meat or fish and soak for one to two days, depending on the size.
Important, now let the meat or fish dry on a rack or by hanging outside as the indians did, untill it is dry on the outside.
Now smoke with a sweet smoke, like apple or chery wood. On big salmon, I sneak in one small chunk of mesquete or very small chunk of hickory. Smoke to the right temp for the meat. Do not speed it up with too much heat.Ron /////// Archery and Fly fishing
Location: In the evening shadow of oona-pa'isI’ll grill mine. I rub fillets with some olive oil and sprinkle with salt and pepper. I cooked to medium rare. I’ll finish it with some butter caper white wine sauce.
Dang tasty and you are done in about 6 minutes on a gas grill.If you want to try something different, try Scandanavian Gravlax.
Start with at least 2 full fillets of salmon to make gravlax. If frozen, be sure it’s thawed and drained when you begin the recipe.
Serve with crackers, jalepeno jelly, and creme cheese. Coat a cracker with creme cheese, a thin slice of Gravlax, and a smear of Jalepeno jelly … add a libation of your choice.
· 2 salmon fillets, 2 to 4 pounds each
· 2 to 3 tablespoons fresh lemon juice
· 1 cup granulated sugar
· 1/2 cup kosher salt or 1/3 cup regular salt
· 2 tablespoons cracked black peppercorns
· 2 tablespoons whole coriander seeds
· 4 large bunches fresh dill weed (divided)
Line a flat tray that has sides, such as a jellyroll pan, with plastic wrap. Double check first that you’ll have room for this pan on a refrigerator shelf.
Set a draining rack on the tray.
With a sharp knife, score the fillets every couple of inches, making slashes about 1/4 inch deep and 1 to 2 inches long.
Drizzle the fillets lightly with fresh lemon juice.
In a medium bowl, use your fingers to combine sugar, salt, peppercorns and coriander seeds. Rub this curing mixture into flesh of fish, until surface is thoroughly coated, enough to appear white. The thicker end of the fillet will need a heavier layer of the cure. (You may not need all of the curing mixture, depending on the size of the fillets.) Finely chop 2 bunches of fresh dill weed and press onto surface of salmon flesh. (“There’s no such thing as too much dill . . . you can’t over-dill it.” )
Press the two fillets together, as if you’re reconstructing the fish, and wrap loosely with plastic wrap so the fillets can drain. Place wrapped fish on the draining rack. Place another tray on top of the fillets and weight the tray with 3 to 5 pounds (use canned food, for example).
Turn the wrapped package over once a day, and weight the tray again. (Don’t worry if juice accumulates in the bottom pan.)
Refrigerate for 3 days (or as many as 5 days) to cure the fish into gravlax. Salt will draw out moisture, turn the fish a slightly brighter color and make it more translucent.
Remove tray from refrigerator and drain off any liquid. Remove plastic wrap, scrape off dill weed, peppercorns, etc. Gently transfer fillets, to serving board or platter.
For an attractive presentation, serve each fillet whole and top with a thick layer of freshly chopped dill weed from the remaining 2 bunches.
To serve, starting at the tail end of the fish, tilt a knife blade so it is angled, and cut very [/u:1htdqmxf]thin slices. Arrange slices overlapping on a platter, alongside the remaining fillet for presentation.
Place a platters of creme cheese, jalepeno jelly, and crackers along side the Gravlax.
Build your own … enjoy.
I’ll grill mine. I rub fillets with some olive oil and sprinkle with salt and pepper. I cooked to medium rare. I’ll finish it with some butter caper white wine sauce.
Dang tasty and you are done in about 6 minutes on a gas grill.[/quote:1ocujnmc]
I do something similiar…foil on grates and skin side down. I grill with the butter and capers on top. after grilling the skin sticks to foil and peels right off. Good stuff
Location: OregonIf it’s one thing I do…I cook and smoke A LOT of meat taken from my Oregon play time. Fish is one of them.
You want the best…try this for your salmon smoking. It is “in my opinion”, simply the best. If you want a great way to cook it on the bar b que…I have one or two that way also that I use always. Enjoy…….
I like to cut my salmon fillets in 1-1.5 inch thick
chunks from the top of the back to the stomach. This will give you a nice long,
thick piece of meat to smoke. It is best to always freeze your salmon before smoking as the freezing process breaks down
the muscle tissue allowing the fish to brine
Next make your brine, combine all these ingredients
in a large bowl. Remember this is a dry brine there
is no liquid involved here.
2 cups brown sugar
1/3 cup salt
1 tbsp garlic salt
1 tbsp celery salt
1 tbsp black
1 tbsp white pepper
1 tbsp dried hot mustard
1 tbsp dried lemon
1 tbsp dill weed
Combine all the ingredients and mix well.
You will need a large container to stack the fish. I use a plastic drawer from
an old fridge. First you want to make a layer of brine on the bottom of your container, next place a layer
of fish, then a layer of brine… continue
stacking. I like to pack the brine as I go.
Place in the fridge for at least 24 hours. If you leave the fish in the brine longer they will turn into fish candy! I have left
in brine up to 36 hours, it is best to try
different lengths of time to see what you like best. In 12 hours or so the brine will turn to a liquid so make sure you baste and/or
rotate your pieces of fish so they all get the same soaking time.
When you are done soaking remove the fish from the brine and place on your smoking racks… DO NOT RINSE!
Let stand for an hour or so until the fish becomes tacky. Place in the smoker
and smoke. My choice for salmon smoke wood is Alder. Apple if I have to use something else.
Take your fish out 1 hour before you normally do and place on cookie sheets. It
is a good idea to coat the cookie sheets with some kind of non-stick spray
before hand. Now generously coat the fish with honey… goop it on real thick!
Place fish in a 325 oven for about 20 minutes or until the edges of the fish
start turning dark.
Take fish out and try not to eat it all when it is warm. I have to tell you it
is the very best smoked salmon you will ever eat in
your life and it is 100% better warm!The history of the bow and arrow is the history of mankind............Fred Bear
Location: OregonWhen I am going to bar b que my salmon I have two ways I prep and cook the Salmon. When I have time I marinate the salmon. 1/3 cup packed brown sugar 1/3 cup soy sauce 1/3 cup water 1/4 cup oil lemon pepper garlic Marinate at least 4 hours in a zip lock bag. Pre-heat your grill. Cut a raw potato in half and rub your hot grill with it. Helps prevent sticking when cooking the flesh side down. Cook the filets flesh side down for 7-9 minutes. Turn and cook skin side down for about the same until done. The skin will stick to the grill. Just remove the filet leaving the skin stuck to the grill. You can scrape it off easily.
If I dont have time to let soak I Sprinkle Salmon with the following: I do not get all perfect with the measurments of these. Its all in what you like. To much is..to much…. so be sparing the first time…. Garlic salt (lawry’s) lemon pepper dill brown sugar Drizzle with Yoshida’s Gourmet (teriyaki) sauce Place on grill medium heat. Cook to time varies on the thickness of the filet. DO NOT OVER COOK!!! It is far to easy to cook Salmon to long. Damn….This makes me want to go get a salmon out of the freezer….I think I will!!! Yummy!
The history of the bow and arrow is the history of mankind............Fred Bear
- This reply was modified 2 years, 7 months ago by Hotshot.
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