Here's a new one......

1/4 cup soy sauce
1 or 2 tspn wasabi paste
1/4 tspn ground ginger
Black sesame seeds

Mix everthing together (except seeds) and baste fish 5 or 6 times while getting the rest of the meal together. Place fish in a piece of foil with the sides folded up and baste one more time. Sprinkle with sesame seeds, add a little white wine and place on grill (indirect heat). Cover with another piece of foil and grill 15-20 minutes for thick filets.

I got turned on to salmon with sauteed onions and bacon a few summers ago--it's since become a staple of my diet.
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It works on the Q or in the oven:

Chop up in to small pieces about a half pound of quality maple flavored bacon (more or less depending on the amount of fish) and cook until done but not crisp.

Drain the bacon fat and set aside the bacon--sautee a large yellow onion in the bacon fat and lightly salt and pepper.

Take your salmon fillet and give it a dry rub of salt and pepper---then apply a liberal amount of the combined onions and bacon mixture to the top of the fillet.

Cover top with tin foil and cook skin down (dah) on the grill or in the oven.

When it's done, squeeze some fresh lemon on it and enjoy!

This is my favorite marinade:

1 c soy sauce
1 c orange juice
1/3 c sugar or honey
2 cloves (or more) minced garlic
2 tbl (or more) minced ginger
2 tbl rice vinegar
2 tbl lime juice (lemon juice will do in a pinch)
pinch red pepper flake
4-5 twists of fresh ground black pepper

Marinade fish for no more than 20 minutes in 2/3 of marinade, reduce remaining 1/3 on stove for sauce at the table. BBQ fish, serve with sauce.

Marinade in Itallian Dressing (or any other oil based dressing). Then BBQ on a water soaked cedar (or other wood) plank. Don't turn salmon, the wood will keep it from burning. The bottom of the wood will char and create smoke giving the fish a very good smoked flavor.

I Agree with you Rich.

My Father was in the Commercial fishing industy for 50 years. He has owned Seafood Restaurants, fresh seafood markets, etc. all his life.


He has always said that you never, ever, want to overpower the flavor of the fish with too many ingredients.

I have always respected that statement.

The only reason to overpower the taste of the salmon is if it's not fresh(or fresh frozen), I see way to many people not take care of their fish. Would you leave a $20 steak lay on the sand of a warm beach for 4 hours?

I think most people over cook their salmon. Cooked right it doesn't need anything to taste great. Just past the raw stage and let it finish cooking on the plate.

Another to try on most fish is homemade hollandaise:

Low heat melt one stick butter
then add:
pinch of salt
whole egg
squeeze a whole lemon
over low heat stay on it and stir until it thickens. Don't let the egg seperate.
Great on most anything but will bump up your fat intake.

Last summer I bought one of those BBQs with the smoke box on the side. Here is how I cooked up some pink salmon I had vacumn packed a couple years ago from a trip to Campbell River.

I used the whole salmon and placed thinly sliced lemon in the center cavity. I then wrapped the salmon in water soaked paper towel. Then I wrapped that in tin foil. Baked the salmon for about an hour on low heat (about 250) in the smoker.

The fish came out with a nice alder flavor that wasn't too overpowering and was very moist and tender. Tasted wonderful! The hardest part was keeping the temp low enough in the BBQ!

I used to use everything in the cupboard on my fish + all the different sauces. Now it is the simpler the better.

dribble on a little olive oil
spread generously on some crushed garlic
sprinkle with lemon pepper
skin side up for about 5 minutes
flip over for a few more depending on thickness of fillet.
No foil, I think it makes it soggy.

Hey-
Try this for simple:

1 part soy sauce
1 part rice wine vinegar (any good white )
1 part Olive oil

Marinate 20-30 minutes, stirring/basting with marinade liquid often.

BBQ your favorite way.

(I like coating cedar plank that has been soaked, with olive oil on one side then pile dill on that, then the fish. Cook just until the fat seeps out, nearly raw, but cooked). Quash any actual flames on the plank with a beer or water squirter. Let the bottom of the board char to make a light smoky flavor.

If there is a cardinal sin to salmon (other than improper inital care and storage, as J. Garcia states) it is overcooking it, dry and crunchy? yuck! If anything, under cook it a bit.
Moist is the way with nearly any fish.

Steel Addict:

Tried your recipe last night........WOW, the favor was outstanding. My recipe for 25+ yrs has been butter, salt, pepper...and some alder leafs, or sticks thrown on the fire......might have to used your recipe more often......

Thanks

"Worse day sport fishing still beeter than the best day working"

Grilled Salmon Recipe and Marinade

1 1/2-lb Salmon fillets
1/2 c Oil
1/4 c Vinegar, red wine
3/4 ts Garlic salt
1/4 ts Salt
1/4 ts Sugar
1/2 ts Italian seasoning
1 Garlic clove, large, minced
1/8 ts Pepper
1 t Water


Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet depending on the thickness of each), brushing often with leftover marinade.


Grilled Whole Salmon Fillet

1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoons brown sugar -- packed
1 1/2 tablespoons vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on


Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones, if there are any Baste salmon with soy mixture and let stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 140-161 F

simple and quick
pat fillet with paper towel remove excess moisture
sprinkle and rub with Johnny's Seafood Seasoning; Garlic Powder and Lemon Pepper; grill until done and baste with zesty italian salad dressing before serving