What's your favorite bbq'd salmon recipe?

[BodegaDave]

Having the family over for fresh caught king tonight and thought I'd ask for some simple but good bbq'd salmon recipe suggestions. I searched thru the recipe section but nothing really jumped out & bit me.

Thanks - Dave

[MacFish]

We cedar plank over half the time and still haven't got tired of it, it's still the best :food: :food:

[SeaSparrow]

ditto on the cedar plank! Smear the salmon filets with a mayo/garlic/lime/tobasco mixture first (save some sauce for people to use on the cooked salmon as well). Takes about 20-25' after the plank is preheated and the salmon is placed on it (no need to turn the fish). Don't overcook!
Oh, be sure to submerge and soak the plank first in water for about 30'. Oil plank lightly with olive oil then put on the grill to preheat over medium high heat. :cheers:
What time are we all invited over? :grin:

[BodegaDave]

Thanks for the suggestions on the cedar plank method - unfortunately, I don't have one to use. I decided to try a recipe I found whilst searching the net - the fillets go on in a few minutes and I will report back if it gets rave reviews.

[BodegaDave]

Ok - last night's recipe got the thumbs up from everyone at dinner so I'll pass it along. I would double the amount of marinade as I cooked about 1 1/2 times the amount of salmon the recipe called for and almost did not have enough. I also used fresh garlic squeezed through a garlic press instead of roasted.


Honey Hoisin BBQ Salmon

6 (6 ounce) skinless salmon fillets

Marinade for salmon
1 tablespoon fresh ginger, chopped
2 tablespoons roasted garlic, pureed
1 teaspoon cracked black pepper
2 teaspoons sesame oil
2 tablespoons rice vinegar
1 tablespoon cilantro, chopped

Honey Hoisin Bbq glaze
1/2 cup honey
1/2 cup hoisin sauce
2 green onions, finely chopped
2 tablespoons rice vinegar
1 teaspoon sesame oil
salt to taste

1. Rub the marinade all over salmon and marinate for 2 hours.

2. Preheat grill to medium high.

3. Place marinated salmon on oiled grill and cook for 4 to 5 minutes.

4. Turn fillets over and baste liberally with honey hoisin BBQ glaze.

5. Continue to cook for another 4 to 5 minutes for medium doneness.

6. You may cook this in the oven if you so desire.

[canes_venatici]

Its a little late for your little Chinoook Shindig, but these two recipes get awesome reviews everytime i cook it.

Preheat the BBQ to 300.

Make sure the BBQ is LEVEL! This is important.

Fillet number 1.

Build a small boat out of tin foil just larger than the fillet. Maybe and inch or two longer than the fillet and maybe and inch or two wider. Make the boat no shorter than 1/2" inch tall and no taller than 1" tall. Just fold up the sides of the foil so that you build little walls to keep liquid in.

Next place the first fillet, skin side down in the boat. Cover the fillet with mayo, dried onions, and parsley. (You can add whatever you wish here) Next, place the tin foil boat, with fillet into the BBQ. cover the bottom of the boat with your beer of choice. I personally use Alaskan Amber as I feel the flavors in that beer are perfect for fish, but any beer will do. Different beers give the fish different flavors. Keep about 1/4" to 3/8" of beer covering the bottom of the foil.

Check the salmon every few minutes. The beer will begin to boil a bit and poach the salmon. Make sure that there is always enough beer in the tin foil boat. I usually am drinking a beer when I make this and I will go through two beers during the process of cooking... a little over half gets poured into the foil boat.

You will not need to flip the salmon. Just slow cook it until it is nice and flakey. When it is done, poke a hole in the bottom of the boat and let the beer run off. Then pull the salmon off the grill and serve.



Fillet Number 2

Butter Sauce
-------------
1 stick of real, unsalted butter
Garlic Salt
Parsley
1 whole lemon

Melt the butter in a microwave safe bowl. Add garlic salt to taste. HOw much you add is your choice, when it smells right, add just a touch more and you are good. Juice the lemon and add that to the butter. If you don't like as much lemon, you can cut the amount back a bit. Again, use your nose to tell you how much. Add some parsley, again to your liking. Mix well with a pastry brush. If you want a little more lemon, throw some of the pulp in.

Next, put the salmon fillet on the BBQ. Slather the fillet with the butter sauce via the brush. If you are cooking this fillet with the above mentioned fillet, add more butter everytime you check the beer! Again, no need to flip the salmon. Slow cook it until it is done. As always with salmon, do not overcook. In the end, you can slit the meat to verify it is done. Once you make several cuts, baste the salmon one more time with the butter sauce, remove from BBQ and serve.

In my mind, these two recipes are perfection. Please let me know if you agree.

Austin