Anybody Have A Good Steelhead Recipe?

[nitroduk]

does anyone have have some good recipes for steelhead/salmon ? :cheers:

[Silver Hilton]

I don't care for steelhead, but the following receives rave reviews for salmon

Prepare a barbecue sauce, using
- one stick of butter
- 1/4 cup soy sauce
- 2 Tbsp worchestershire
- 2 Tbsp country dijon mustard
- 1 Tbsp crushed garlic

Simmer together on low heat for 15 minutes before needed.

Catch one spring chinook salmon. Note, this can delay dinner somewhat. After catching the salmon, fillet, leaving skin on but removing fins and all signs that fish was procured at Safeway..

Slather olive oil on the flesh side of the fish, and prepare an aluminum foil tray big enough to hold the fillet with raised sides. Lightly salt and pepper the flesh side to taste, and slap the fillet on the grill on high heat for 4 to 5 minutes, until it starts to crust.

Flip the fish onto the aluminum tray, skin side down, over the heat. This usually requires an assistant, and provides much needed hilarity to the dinner party. Slather the barbecue sauce on the flesh side, turn heat to medium (350-400 degrees, and cook until flesh just begins to flake completely. Slather sauce on a few more times during this time. Be careful to not let the sauce drip onto the flames, as it will burn and give the fish a harsh taste. This should be about 15 to 18 minutes total for a medium thickness fillet. The inside of the meat should still have a tinge of fresh orange to it, but should flake completely. This is very important.

Serve with the remainder of the sauce on the side, with brown rice and a nice salad.

[ibnfshn]

Less is more.

tin foil
lemon pepper
garlic
olive oil

[glassblower]

Here is your recipe, enjoy.



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Smoked Salmon, Steelhead, & Beef Jerky Recipe

Allways use non-iodized pickling salt, very important.

This will prepare up to 20lbs of fish, beef, venison or elk meat
or just about any type of fish, meat or poultry you might wish to smoke
Sturgen & Tuna are very good with this also, and we have smoked our Salmon,
Steelhead, Sturgen, and Tuna and canned them after smoking and that is the best canned
fish I have ever ate.

¼ cup non-iodized salt
½ cup brown surgar
1 tbsp minced onion
1 tbsp minced garlic
1 tbsp black pepper
1 tbsp celery salt
2 tbsp liquid smoke
2 tbsp tabasco sauce or to taste

If doing more than 20lbs of fish or meat "DO NOT DOUBLE THE RECIPE" some things in
the recipe will overpower others if you do especialy the Salt, Celery Salt, and Tabasco sauce.
So allways mix up a new batch in a seperate container, never pour them together. It is very
well worth the extra time spent

use enough water to cover fish or meat (about 2 to 2 1/2 quarts) mix brine in
glass, crockery, or stainless steal (never use aluminum or wood).
Leave in brine 8 to 12 hours keep refrigerated during this time.
Remove fish or meat from brine DO NOT RINSE place on smoker racks let drip
dry for one hour before putting in smoker this will glaze the fish or meat
and give it a nice glossy look before smoking.

Use Cedar to start your fire up and get your smoking wood burning, wait till all the cedar is burnt
off befor adding your Fish or meat to the smoker as the cedar will give a bitter taste

The best woods to use are Vine Maple "our favorite", Apple, Alder. Most fruit woods
do a nice job. Apple and Alder and other fruit woods need to have the bark removed or it
will make your fish or meat taste
bitter, Vine Maple can be used with the bark still on. Whatever wood you
use, use it green (not dried out) green wood does not burn as fast and will
smoke better. Dried wood will work fine but will burn hotter, you can also put dried
wood in a bucket of water for a day or two to wet it a bit. You do not want your
fire to hot or it will cause to much grease to drip onto your fire and you may end up
burning down your smoker

Smoke your fish or meat 4 to 8 hours or until desired dryness is met, and
remember that some smokers hold in more heat than others and outside
temperature will make a very big difference on how fast you fish or meat
will cook. Smoking time depends alot also on how thick or wide the fish or meat is cut to.
Thinner pieces will cook much faster than thick ones will.

And when it is all done hide it from family and friends and
enjoy.

[wade]

I have a family of 3 and this is good for two meals on an average steelhead, cut a big salmon into more pieces.

Cut the biggun in half behind the dorsal fin. Broil in oven or on barby for three minutes. Pull it out and remove the skin that was facing the heat(You can skin it beforehand if you can). Brush melted butter and lemon juice on the skinned side, return to heat for another 5-12 minutes depending on size. Sprinkle salt and pepper on the skinned side, turn fish over, pull the skin off and do the same thing to this side. The fish is done when the meat is browned and a little crispy on the surface. Usually when I'm done with it the thickest part of the slab is still a little raw-looking in the center.

I used to skin the fish before cooking but I only got frustrated and wasted some of the best belly meat. I discovered the half-cooked skinning method on accident.

Kevin

[salmurai]

Brush on the Yoshida sauce while on the BBQ wrapped in foil. OR coat lightly with mayo, sprinkle with lemon pepper, wrap with foil and place on the BBQ. Good Luck....

[Darth Wader]

Brush the fillet w/ olive oil, then coat w/ garlic powder, cayenne, and black pepper...grill or broil. Don't overcook.

[ORoutdoorsman]

Heat up the old B-B-Q, spread butter over the top of the fillet(any given size, but a whole side cut into two is easier). Sprinkle on seasoned salt until it lightly dusts the whole fillet. Sprinkle on some pepper, some onion powder and garlic powder(your own preference determines how much). Get on the B-B-Q when its real hot, cook it without tin foil(I think it takes some of the flavor, believe it or not) just leave the skin on and cook it right on the grill until it is cooked all the way through. Simple and delicious!

[wade]

Hey ORoutdoorsman,
That sounds like something to try. Do you cook it skin down and not turn it?

Kevin