Salmon questions

Brauma · 04-09-2010, 07:59 AM

I've read several threads about salmon and have a few questions:

How do I wind up with that pretty red glaze at the end?
Should I grill or smoke?
Can I smoke on a plank?
Rub?

Here's what I'm thinking and then you can steer me from here. I plan to brine in a simple water, salt & brown sugar bath for maybe 2 hours prior. Then marinate briefly in teriyaki before hitting the pit. Then make a glaze for the end.

I think I may be adding too many unnecessary steps or either I'm very close.

Thanks in advance.

fweck · 04-09-2010, 08:04 AM

I just season and smoke or plank, no brine or marinade. The red (pink) comes out naturally.

Brauma · 04-09-2010, 09:00 AM

Interesting. What is your seasoning?

Gore · 04-09-2010, 09:27 AM

I've done salmon a lot. I generally get the best reviews the easiest way:
1. Season both sides with Lawry's, pepper, parsley -- not as much as steak as this
holds the seasoning more. You can vary this as you like of course. There's no end to the spice combos you can add, but you asked for simple.
2. Get the grill hot (>600) and toss it on. Cut the heat to 450-500 if you can.
3. Flip after 2-3 minutes
4. Take off after 2-3 minutes and serve.

Ideally, you want to break down the fat so that juice is flowing, but leave the interior pink to red, depending on your preference. It's really quite similar to cooking a steak. Outside should have a slight crust and be oily.

Again, this is easy and I always get rave reviews. I'm not a fan of marinades and sauces on salmon as I like the salmon flavor.

beerguy · 04-09-2010, 09:28 AM

We just use EVOO, salt and pepper and grill it on foil. I've used cedar planks, but the foil works just as good as far as my bride is concerned. Skin side down on foil, flip after about 8-10 mins to other side of the foil and the skin will stick to the first side of the foil. Cook till it flakes, but not overdone. Fix asparagas at the same time with the evoo and s&p. good meal.

Brauma · 04-09-2010, 10:04 PM

Thanks for the advice. I'm gonna keep it simple tomorrow. I'm doing some butts and baby backs as well. The wife requested salmon last minute.

JD McGee · 04-09-2010, 10:11 PM

I prefer EVOO, S&P, and lemon slices grilled. Another favorite is Dizzy Pig's "Ragin' River" rub...great on salmon.

GWags · 04-09-2010, 11:21 PM

Quote:

Originally Posted by JD McGee

I prefer EVOO, S&P, and lemon slices grilled. Another favorite is Dizzy Pig's "Ragin' River" rub...great on salmon.

My favorite so far is the Ragin River ...... lotta good ways to do it well, follow the recipe on the dizzy pig website and you'll be happy. Planks work well too. Try to get fresh not farm raised!

Leeper · 04-09-2010, 11:55 PM

The Dizzy Pig Ragin River stuff is out of this world, seriously a sprinkle of that on Salmon is world class fish.

swamprb · 04-10-2010, 01:25 AM

I just finished wrapping up two Sockeye filets (minus the tails) with thirdeyes Salmon cure recipe.
http://playingwithfireandsmoke.blogs...-trout-or.html

We had the tail ends for dinner grilled on the gasser with Dizzy Pig Raging River.

I did an Alaskan King with a modified thirdeye version last weekend ( I didn't have Bay leaves or white pepper) but it was fantastic and it was the rave of the Easter brunch.

Brining has always been my preferred method for cold smoking and I've played around with Apple Juice, Soy sauce, Teriyaki etc. in some of the brines, but the cure has opened my eyes-and tastebuds!

Jim Minions Cardogs Salmon is another recipe worthy to try

http://www.virtualweberbullet.com/salmon1.html

Brauma · 04-10-2010, 07:45 AM

Now why didnt I think of going to Wayne's blog?? He's the man!

Ive done Jim's method before. The wife loved it but I wasnt crazy about it. Maybe I used too much brown sugar but it tasted like salmon candy.

I'm pretty sure Ive got all of Chris' (Dizzy Pigs) stuff. I'll going out to now to look for Raging River.

Thanks!!!

WineMaster · 04-10-2010, 08:49 AM

My favorite salmon.

Smoke salmon till almost done with salt pepper and a light sprinke of old bay.
While its smoking, sautee shallots and lots of garlic for a couple of min, then add 1-1 1/2 cups teriaki and let reduce to syrup consistancy. For the last 5 min, I crank up the heat on the traeger and start glazing. Serve with a Mango, Kiwi, and red onion relish on top. I call it river relish, cause its great with anything that comes out of the water and definitely better for you than tarter sauce.

Dan

Chef Jim · 04-10-2010, 09:07 AM

Quote:

Originally Posted by WineMaster

My favorite salmon.

Smoke salmon till almost done with salt pepper and a light sprinke of old bay.
While its smoking, sautee shallots and lots of garlic for a couple of min, then add 1-1 1/2 cups teriaki and let reduce to syrup consistancy. For the last 5 min, I crank up the heat on the traeger and start glazing. Serve with a Mango, Kiwi, and red onion relish on top. I call it river relish, cause its great with anything that comes out of the water and definitely better for you than tarter sauce.

Dan

Oh that sounds so good!

The first salmon I did I used a salt brine overnight, rinsed it off and smoked with Mesquite about 4 hours. I'm a fan of the Kiss principal.

I also tried a Mahi Mahi the same way but added evoo and a mild citrus rub. Boy that was good.

Brauma · 04-10-2010, 10:02 PM

I bought one fillet of sockeye. $20 and it was totally worth it. I had so many other things going on today that I never did the brine. I just moistened the fillet with lemon juice, rubbed with Dizzy Pig's Ragin River, grilled on the Egg at 500* skin-side down for 5 min, flipped and grilled for another 5. Plattered and drizzled again with lemon.

Awesome!

Paulmark · 04-10-2010, 10:47 PM

All of the above...just don't over cook it.

04-09-2010, 07:59 AM	#1
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Salmon questions I've read several threads about salmon and have a few questions: How do I wind up with that pretty red glaze at the end? Should I grill or smoke? Can I smoke on a plank? Rub? Here's what I'm thinking and then you can steer me from here. I plan to brine in a simple water, salt & brown sugar bath for maybe 2 hours prior. Then marinate briefly in teriyaki before hitting the pit. Then make a glaze for the end. I think I may be adding too many unnecessary steps or either I'm very close. Thanks in advance. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-09-2010, 08:04 AM	#2
fweck is one Smokin' Farker Join Date: 01-28-09 Location: Stacy, MN Downloads: 0 Uploads: 0	I just season and smoke or plank, no brine or marinade. The red (pink) comes out naturally. __________________ Weber 22.5 One Touch Gold w/ Rottiserie. Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns

04-09-2010, 09:00 AM	#3
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Interesting. What is your seasoning? __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-09-2010, 09:27 AM	#4
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I've done salmon a lot. I generally get the best reviews the easiest way: 1. Season both sides with Lawry's, pepper, parsley -- not as much as steak as this holds the seasoning more. You can vary this as you like of course. There's no end to the spice combos you can add, but you asked for simple. 2. Get the grill hot (>600) and toss it on. Cut the heat to 450-500 if you can. 3. Flip after 2-3 minutes 4. Take off after 2-3 minutes and serve. Ideally, you want to break down the fat so that juice is flowing, but leave the interior pink to red, depending on your preference. It's really quite similar to cooking a steak. Outside should have a slight crust and be oily. Again, this is easy and I always get rave reviews. I'm not a fan of marinades and sauces on salmon as I like the salmon flavor. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

04-09-2010, 09:28 AM	#5
beerguy is One Chatty Farker Join Date: 05-05-05 Location: Fredericksburg Va Downloads: 0 Uploads: 0	We just use EVOO, salt and pepper and grill it on foil. I've used cedar planks, but the foil works just as good as far as my bride is concerned. Skin side down on foil, flip after about 8-10 mins to other side of the foil and the skin will stick to the first side of the foil. Cook till it flakes, but not overdone. Fix asparagas at the same time with the evoo and s&p. good meal. __________________ I support PETA - People Eating Tasty Animals Other half of the Cat Sass BBQ team Traeger BBQ100 18.5 " WSM X2 Weber Gold Kettle 22 1/2" Weber 18 1/2 " Brinkman Gourmet Smoker(retired) Brinkman 2400 Pro (using sideburner as Charcoal starter)

04-09-2010, 10:04 PM	#6
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Thanks for the advice. I'm gonna keep it simple tomorrow. I'm doing some butts and baby backs as well. The wife requested salmon last minute. __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-09-2010, 10:11 PM	#7
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I prefer EVOO, S&P, and lemon slices grilled. Another favorite is Dizzy Pig's "Ragin' River" rub...great on salmon. __________________ Wine Country "Q" Competition BBQ

04-09-2010, 11:55 PM	#9
Leeper Full Fledged Farker Join Date: 09-25-05 Location: PDX Downloads: 0 Uploads: 0	The Dizzy Pig Ragin River stuff is out of this world, seriously a sprinkle of that on Salmon is world class fish. __________________ KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2

04-10-2010, 01:25 AM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	I just finished wrapping up two Sockeye filets (minus the tails) with thirdeyes Salmon cure recipe. http://playingwithfireandsmoke.blogs...-trout-or.html We had the tail ends for dinner grilled on the gasser with Dizzy Pig Raging River. I did an Alaskan King with a modified thirdeye version last weekend ( I didn't have Bay leaves or white pepper) but it was fantastic and it was the rave of the Easter brunch. Brining has always been my preferred method for cold smoking and I've played around with Apple Juice, Soy sauce, Teriyaki etc. in some of the brines, but the cure has opened my eyes-and tastebuds! Jim Minions Cardogs Salmon is another recipe worthy to try http://www.virtualweberbullet.com/salmon1.html __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/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!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

04-10-2010, 07:45 AM	#11
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	Now why didnt I think of going to Wayne's blog?? He's the man! Ive done Jim's method before. The wife loved it but I wasnt crazy about it. Maybe I used too much brown sugar but it tasted like salmon candy. I'm pretty sure Ive got all of Chris' (Dizzy Pigs) stuff. I'll going out to now to look for Raging River. Thanks!!! __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-10-2010, 08:49 AM	#12
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	My favorite salmon. Smoke salmon till almost done with salt pepper and a light sprinke of old bay. While its smoking, sautee shallots and lots of garlic for a couple of min, then add 1-1 1/2 cups teriaki and let reduce to syrup consistancy. For the last 5 min, I crank up the heat on the traeger and start glazing. Serve with a Mango, Kiwi, and red onion relish on top. I call it river relish, cause its great with anything that comes out of the water and definitely better for you than tarter sauce. Dan __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

04-10-2010, 10:02 PM	#14
Brauma Quintessential Chatty Farker Join Date: 05-04-05 Location: Goochland, VA Downloads: 0 Uploads: 0	I bought one fillet of sockeye. $20 and it was totally worth it. I had so many other things going on today that I never did the brine. I just moistened the fillet with lemon juice, rubbed with Dizzy Pig's Ragin River, grilled on the Egg at 500* skin-side down for 5 min, flipped and grilled for another 5. Plattered and drizzled again with lemon. Awesome! __________________ Mark - part of Cat Sass BBQ Team. Community Development VP - Secret Squirrel Society (but we don't exist) Member: Mid Atlantic BBQ Association. Member: KCBS. CBJ # 31818 "Life's too short to drink cheap beer or eat crotchpot BBQ" NB Bandera - refurbished; Two Big Green Eggs: Poncho - Large, and Lefty - Small; Weber Kettles; 6' fire pit; Super fast Blue Thermapen

04-10-2010, 10:47 PM	#15
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA Downloads: 0 Uploads: 0	All of the above...just don't over cook it.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Salmon	dkruks	Q-talk	5	05-09-2011 10:49 PM
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
salmon	jmitchserv	Q-talk	7	09-26-2004 07:40 PM
Salmon	brdbbq	Q-talk	21	08-07-2004 05:02 PM