Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 03-09-2007, 02:57 PM   #1
Kung Fu BBQ
Full Fledged Farker
Kung Fu BBQ's Avatar
Join Date: 09-24-06
Location: LSMO
Default Salmon

I know to many fish is a no brainer but i don't eat it. I'm cooking some salmon tomorrow for a family gathering. I figured i'd just grill it, skin on maybe use a cedar plank.

Whats the best way to season a salmon? I've seen alot of lemon, salt, pepper and rosemary. Anyother preferences out there?
Timmay of the TBD

Brinkman Cimmaron
BBQ Grillware
Kung Fu BBQ is offline   Reply With Quote

Old 03-09-2007, 03:07 PM   #2
motley que
is one Smokin' Farker
motley que's Avatar
Join Date: 03-07-06
Location: St. Q'ouis

slather the top with a thin layer of white horseradish, not horseradish sauce but grated horseradish, season however else you like. the cooking takes the heat out but leaves the flavor, plus the moisture prevents the fish from drying out.
22-1/2 Weber Kettle with Rotisserie
Weber Performer
30 qt outdoor cooker
Blue Drum Smoker
Red Drum Smoker
Orange Drum Smoker
Weber Smokey Joe - my 3 yr olds pit
Blue Thermopen
Harbor Freight Weed Burner

Tired, but wiser for the time
motley que is offline   Reply With Quote

Old 03-09-2007, 03:10 PM   #3
is One Chatty Farker
RichardF's Avatar
Join Date: 03-07-05
Location: the best day ever

I keep it simple when grilling salmon with salt and pepper.
if you meet the Buddha on the road, kill him

Live every week like it's shark week
RichardF is offline   Reply With Quote

Old 03-09-2007, 03:24 PM   #4
is One Chatty Farker

Roo-B-Q'N's Avatar
Join Date: 08-29-06
Location: Arlington, Nebraska

Smoke and Spice has an awesome Lightening Mop that I like to use when smoking Salmon.
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote

Old 03-09-2007, 03:26 PM   #5
Full Fledged Farker
Join Date: 02-22-07
Location: Ely, MN

The most important thing is not to overcook it. Get it done...just barely and no more.
One method that I use for skin on salmon: cut a few shallow slits in the skin side..the slits should penetrate the flesh a little (1/8 " or so).
Medium heated kettle----skin side UP...cover ...3 minutes...lift lid...
just the bottom of the slits should be raw. If not cover for another minute or so...then turn the fish over for 1-2 min. Thats for a 3 1/2 -4 pound
fillet. better to err on the side of undercooking.
Season it as you like...I usually don't, but have found that marinading in Italian salad dressing adds a new dimwension that most like.
ibait2fish is offline   Reply With Quote

Old 03-09-2007, 04:21 PM   #6
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

I like to keep it simple for grilling, too... I like to use lemon-pepper seasoning (lawry's and others) and a little butter. I grill skin side down and check for doneness with a fork to see if the fish is starting to flake. Them I use a big grill spatula and lift off the flesh, leaving the skin on the grill (I clean it off later).
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Summer Picnic!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote

Old 03-09-2007, 05:03 PM   #7
is One Chatty Farker
Q_Egg's Avatar
Join Date: 05-06-06
Location: St George, UT

If you have tried the cedar plank, and like it, ... go for it! If not, I would not experiment with guests. We have done two with salmon and did not like either one. thirdeye does planked salmon a lot and uses alder planks ... I believe.

I agree with the KISS crowd !! Dill is an excellent choice with salmon with perhaps some lemon pepper .... watch out ... many lemon peppers are heavy on the salt!

Tom B
Tom B.
[FONT=Garamond]aka tommy_bandera
GMG_Daniel Boone _ pellets only
Big Green Egg _ Large _ need high heat
Broilmaster D3 'natural' gasser
[I]CB Bandera .. hooked me
Traeger Texas 075 spoiled me[/I][/FONT]
Q_Egg is offline   Reply With Quote

Old 03-09-2007, 06:54 PM   #8
somebody shut me the fark up.
Brauma's Avatar
Join Date: 05-04-05
Location: Coral Bay, USVI

The best salmon I ever did was a fark up on my old gasser. I put it on - skin side down. Got a phone call and got distracted. Happened to look out and the grill was a farkin ablaze. I just knew I had ruined the fish. The skin had stuck to the grate, but the meat popped right out and was perfect! My wife & I ate the whole damn fillet. Delicious. Cant explain.

The skin took a hammer and chisel to get off.
Cat Sass BBQ - Competition BBQ Team

Community Development VP - Secret Squirrel Society (but we don't exist)
Member: KCBS. CBJ

New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan
Brauma is offline   Reply With Quote

Old 03-09-2007, 07:35 PM   #9
somebody shut me the fark up.
swamprb's Avatar
Join Date: 10-27-06
Location: Bothell WA

My kids ask for Teriyaki Salmon and I am happy to oblige. Marinate in Yoshidas Gourmet or your favorite T-sauce for at least 4 hrs, then into the smoker at 220*-250* for @ 45 minutes with alder for smoke. It will be nice and moist and almost like candy. Quick and easy!
Check out they have a bunch of very good recipes for salmon on the links page.
Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year
BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster
Follow Left Hand Smoke on Facebook!
swamprb is offline   Reply With Quote

Old 03-09-2007, 08:24 PM   #10
C Rocke
is One Chatty Farker
C Rocke's Avatar
Join Date: 01-29-07
Location: Garden Grove, CA
Default Salmon

Marinate skin side down in EVOO for 30 minutes, and sprinkle some salt and pepper on the top. While marinating, mix the following:

3 TBSP softened butter, 1 tsp chopped basil, 1/2 tsp mayonaise, dash ground ginger. Once mixed, put in freezer to harden a bit.

Heat grill to high, put salmon on skin side down, and then add approx. 1 Tbsp of the flavored butter on top of each piece. Let cook 10 minutes, and remove with large spatula, leaving skin behind on grill.

Can also be cooked in a foil pouch the same way for 10-15 minutes.

Hope this helps.
C Rocke is offline   Reply With Quote

Old 03-09-2007, 08:52 PM   #11
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City

Go to home depot or menards and buy a 6 foot cedar fence piece. Cut it to the length of the fillet. Put it on the board, put the board on the grill and light it up. Let it go on high until the middle of the fillet is not raw.. don't go any further with it.

No seasoning. Salman is just fine with nothing.. not sauce, no lemon, no salt, no pepper. The cedar plank burning flavors it wonderfully. It also acts as a nice buffer betwen th flame and the skin. Its ok if the board starts on fire.. in fact it is a plus. :-)

Akorn Komado
GOSM Wide Body
Blutch is offline   Reply With Quote

Old 03-09-2007, 09:30 PM   #12
is one Smokin' Farker
Sledneck's Avatar
Join Date: 12-04-05
Location: Wantagh, NY

I likesalmon with honeymustard dijon with some brown sugar on that on a cedar plank
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Salmon dkruks Q-talk 5 05-09-2011 10:49 PM
Salmon... Miguels244 Q-talk 7 03-13-2011 10:58 PM
Help With Salmon GQue Q-talk 28 11-02-2010 06:14 AM
Salmon help Cali-Smoke-Addict Q-talk 7 06-06-2010 07:55 PM
where do salmon come from? Rick's Tropical Delight Q-talk 16 09-15-2007 08:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:53 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts