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Unread 04-09-2010, 07:59 AM   #1
Brauma
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Default Salmon questions

I've read several threads about salmon and have a few questions:
  1. How do I wind up with that pretty red glaze at the end?
  2. Should I grill or smoke?
  3. Can I smoke on a plank?
  4. 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.
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Unread 04-09-2010, 08:04 AM   #2
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I just season and smoke or plank, no brine or marinade. The red (pink) comes out naturally.
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Unread 04-09-2010, 09:00 AM   #3
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Interesting. What is your seasoning?
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Unread 04-09-2010, 09:27 AM   #4
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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.
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Unread 04-09-2010, 09:28 AM   #5
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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.
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Unread 04-09-2010, 10:04 PM   #6
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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.
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Unread 04-09-2010, 10:11 PM   #7
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I prefer EVOO, S&P, and lemon slices grilled. Another favorite is Dizzy Pig's "Ragin' River" rub...great on salmon.
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Unread 04-09-2010, 11:21 PM   #8
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Quote:
Originally Posted by JD McGee View Post
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!
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Unread 04-09-2010, 11:55 PM   #9
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The Dizzy Pig Ragin River stuff is out of this world, seriously a sprinkle of that on Salmon is world class fish.
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Unread 04-10-2010, 01:25 AM   #10
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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
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Unread 04-10-2010, 07:45 AM   #11
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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!!!
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Unread 04-10-2010, 08:49 AM   #12
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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
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Unread 04-10-2010, 09:07 AM   #13
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Quote:
Originally Posted by WineMaster View Post
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.
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Unread 04-10-2010, 10:02 PM   #14
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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!
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Unread 04-10-2010, 10:47 PM   #15
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All of the above...just don't over cook it.
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