Best Salmon Recipe ever!

[Killertraylor]

I'm one of those guys that would eat salmon raw (actually I do) I just love the flavor and rarely cook it with anything but a little salt and pepper, especially springer. A friend of mine has been jumping up and down for 6 months about his new recipe so I tried it tonight on a fresh springer steak. It's the simplest recipe ever and it's the best salmon I've ever had. You just buy a bottle of Caravelle sweet chile sauce - its the red stuff they have at Thai restaurants. I found a big bottle of it at Fred Meyer for $4. I was cooking a steak, not a fillet, so I just made an aluminum foil boat, poured some of that sauce on both sides of the fish and put it on a meduim heat bar-b-que for 20 minutes, flipping the steak half way through. Served it over rice with a little more sauce out of the bottle. If you do the fillet, my buddy puts it skin side down on a cedar shingle, pours the sauce over the top and puts it on the bbq until it's done - usually 25 minutes on the shingle. If you like sweet and spicy food, you'll love this - and it doesn't overpower that awesome springer flavor.

Enjoy!

[Slade]

That sounds great. I'll have to try it. In regards to raw salmon, I love it too (bring on the wasabe). But, I was told once that it is not a good idea to eat the wild* fish raw (after I ingested half a pound). The warning reportedly originated with a Dr. at OHSU. Do you eat the springers raw, and if so have you ever experienced any curious digestive problems. Would love to know if anybody else has heard such warnings.

Jim

*wild meaning ocean going, not natives

[chinarider]

Sounds good - The Thai chili sauce I use goes by the name of "Sriracha" but it's more hot than sweet - I use it almost everything Asian I cook.

Tom

[Killertraylor]

I have eaten springer, upriver brights, and even ocean cought silvers and chinooks raw, but I always soak it in a little rice vinegar first to "cure" it. I cut it real thin and make a sushi roll out of it. Never had any digestive problems and I've never got sick from eating any sushi, which is why I didn't ever try it until my mid twenties - I always thought I'd get sick.

[Slade]

Sounds good enough for me. What to Dr.s know anyway.

[Silver Hilton]

My favorite recipe is a James Beard rip off. Rub the skinned fillets with olive oil. Sprinkle with black pepper. Broil over medium hot grill for 5 minutes per side NO MORE, per inch of thickness. Melt half a stick of butter, mix in three tbsp lemon juice, 1 tbsp rosemary. Pour butter mix over fillets. Serve with gourmet brown rice and a nice salad, also a good chardonnay. Fight with guests over remnants.

[ 03-15-2003, 08:07 PM: Message edited by: Silver Hilton ]

[steelhead22]

As a poor college student I need a recipe thats cheap, fast and easy. We do almost the same thing but with Yoshida's original. Marinate overnight, make a boat out of alumninum foil, add fillet and Yoshida's, wrap up tight and cook for 25-30 min at 375 degrees. That other sauce sounds good too, actually I have it in the fridge right now. Thanks for the tip.

[Sore Back]

Hey thanks. We are always looking for a new way to prep fish, clams and crab.

[Tilla]

I agree with steelhead22, we use Yoshida's gourmet sauce to prepare salmon for just about any picky eater. We have discovered a new one a few month's back, Grandpa's Gourmet marinade and sauces. They have one called Almond and Curry, it turns Steelhead into candy! It's made locally.

[Dipnet]

Yoshida's for us, too. Pretty much the same way as steelhead22 does it!

[brshooter]

We marinate our salmon too.
1/3 cup packed brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup oil
lemon pepper
garlic

Marinate at least 4 hours in a zip lock bag.
Pre-heat your grill. Cut a raw potato in half and rub your hot grill with it. Helps prevent sticking when cooking the flesh side down.

Cook the filets flesh side down for 7-9 minutes. Turn and cook skin side down for about the same until done. The skin will stick to the grill. Just remove the filet leaving the skin stuck to the grill. You can scrape it off easily.

[Worm-N-ator]

The simple easy one. In a foil lined broiler pan, place your 4"x4" or so fillet pieces (6-8) No Skin, with a little space between them. Use Lawrys, season salt, lemon pepper, and garlic salt. Hit both sides good with the first two, and light on the garlic salt. Use can milk--vit D--and pour lightly over the fillets, and fill in between, until half way up the fillets. Bake @ 350 for an hour or so. Milk will cook/turn brown and fillets will split, should be just about right! Hope you enjoy :wink:

[ 03-16-2003, 10:45 PM: Message edited by: Worm-N-ator ]

[Salmon Stryker]

The Thai sauce sounds good. I'll have to try it. I vote you all try yoshida's original too. That's my favorite so far. I do it the same as mentioned above but sometimes I like to sprinkle a little brown sugar on top to melt just before serving. :cheers:

[driftphish]

great thread! keep them coming everyone.

a couple others:

I like to mix dijonaise,mayo and some caesar salad dressing in a bowl with some minced garlic.

shake lemon and pepper seasoning on the fillet
then smother the fillet with the sauce mix in the bowl. then shake some more lemon and pepper seasoning on top of the sauce. ready to bbq!

another is shake some johnnys seafood seasoning on the fillet then rub olive oil on the fillet then season a bit more. then cut a generous slit down the middle of the fillet(be careful not to cut all the way through to the skin) stuff the cut with some lite brie cheese and crab meat or bay shrimp. ready to bbq!

[Mojo]

Soy Vay (no kidding it is really called that) Teriyaki sauce. Albertsons carries it. Marinate your salmon in that for 30 minutes, then grill. Awesome!

My Mom used to cook a whole salmon stuffing the cavity with Walla Walla Sweet onion and lemon, with a little lemon pepper. Wrap in foil and cook on the grill or in the oven. make a sauce of 1 cup sour cream, 1 cup melted butter, and 5 cloves minced garlic (not the whole head, just the chunks). Smear the sauce all over the salmon and try not to pass out from all the wonderful flavor! Definitely not weight watcher approved!

[omnivore]

I'd love to try all of these terrific sounding salmon recipes, so who wants to donate their springer for this poor salmon-less Emeril? :grin:

My simple favorite is grilling with butter, lemon pepper and salt. I'll have to try the Yoshida sauce on salmon. It was great for chicken, so I imagine that it'd be good for fish, too! Now all I need is a fresh fillet!

[Sled Dog]

I have had good reviews with Balsamic Vinegar, brown sugar and lemon juice. Mix, then reduce on the stove, then use as a glaze when grilling on the bbq. Make sure you use it toword the end of the cooking time as it is sugary and will burn,

[scrod]

Try a 20 minute marinade in Bourbon, brown sugar and soy sauce. A little fresh pepper on the way in the oven and your done. :cheers:

[GoFish]

Haven't tried it on salmon yet, but we've been cooking some stuff with Bourbon lately and like the taste it imparts to some glazed sweet potatoes and brown sugar. Yum Yum.

I've been wondering about other kinds of foods to try it on and wouldn't have thought about salmon any time soon. Thanks for the tip, Scrod. :cheers:

These are a bunch of good ideas about how to deal with that annual problem of what to do with ALL this spring chinook in the fridge, in the freezer, in the sink, etc.. :rolleyes:

[bob'r down]

Easiest, best tasting way to cook any fish:

Lowreys Garlic Salt + Lemon Pepper + couple pats of Butter. Wrap it in Foil and place on the BBQ on Med/High for about 10 min. Flip once and cook other side about the same. Just finished eating some about an hour ago!!! Yum Yum. Nothin' better than fresh Spring Chinook. :bowdown:

Use the Yoshida's Gourmet Sauce for smoked fish. Marinate overnite...pat dry, and put it in the smoker. Easy AND great tasting. :tongue:

[ko]

Do not eat fresh water fish raw.

You can eat ocean caught salmon raw, but once they hit fresh water, you run the risk of contracting various parasites.

[fish_on]

I like to put it in a foil boat with some real maple syrup on it cook high heat. The syrup makes a nice glaze melts in your mouth.

[CorkyCatcher]

Guess I'll jump on this thread to keep the bbq hot :grin:
Make the standard foil boat with fresh Springer of course! Season with Lemon Pepper, and or Johnny's Seafood Seasoning. Add Slices of Lemon, Slices of Onion and top off with dabs of Butter. Q up for about 30min. OHHH BUDDY, time for chow!!

[Fish_N_Russ]

Is that chile sauce you guys talkin about the kind with a sweet syrup base and little flecks of red chile peppers in it?

Personally I like dry rubs over marinades, less messy and lots of flavor.....plus works good in my george forman cooker. Try using Knorr pasta sauces as dry rubs, ie Pesto, Red Bell Pepper Pesto, Parma Rosa (tomato based) etc.......I use those with Salmon and it works very good. Rub on and let set for about 20 minutes, then cook :smile:

[Mr. Carp]

I found this recipe out by cooking some of my carp. Take the carp fillets and put them in a pot with some duck and goose with a little mud/dirt sauce. Boil for an hour and enjoy! Just Kidding! :laugh: graemlins/dork.gif
:cheers: We always take a half of salmon with the skin still on, put it in a foil boat, smother the fillet with mayo, top with garlic salt, dill, and pepper. The pour some Mike's Hard Lemonaide in the boat. Excellent Flavor. ENJOY!