Salmon, how do you cook it?!

Ok guys, ya'll know everything, learn me.

Got a big salmon fillet, thinking about throwing some garlic and lemon and pepper and salt on it and letting it cook. What do ya'll do?

Coat lightly w/ olive oil. Sprinkle with garlic powder, black pepper. Place on pre-heated grill. Flip it when 1/3 of the meat is white from the bottom up... poke with finger to tell when done.

Squeeze a little fresh lemon over it. Eat.

just remember to add these to the delicious recipes thread

Giant Purple Snorklewacker wrote: Coat lightly w/ olive oil. Sprinkle with garlic powder, black pepper. Place on pre-heated grill. Flip it when 1/3 of the meat is white from the bottom up... poke with finger to tell when done. Squeeze a little fresh lemon over it. Eat.

You put foil on the grill?

I lay mine on foil just to keep it from sticking and falling apart. A better grill master than me could probably do it commando.

Conquest351 wrote:

Giant Purple Snorklewacker wrote: Coat lightly w/ olive oil. Sprinkle with garlic powder, black pepper. Place on pre-heated grill. Flip it when 1/3 of the meat is white from the bottom up... poke with finger to tell when done. Squeeze a little fresh lemon over it. Eat.

You put foil on the grill?

Nope. A hott grill and olive oil on the fish will keep it from sticking - you need a quick stroke with the spatula sometimes but it mostly just works fine. These are about 1" x 2" x 7" chunks. If you have really thin filet stuff, go with foil.

If you are not accostomed to cooking fish - it cooks very quickly. Like 2-3 min a side (depending on thickness). It is awful when overcooked - so you need to poke it often and as soon as it starts to flake - pull it.

Conquest351 wrote: Ok guys, ya'll know everything, learn me. Got a big salmon fillet, thinking about throwing some garlic and lemon and pepper and salt on it and letting it cook. What do ya'll do?

That's pretty much exactly what i do with it. Grill or bake.

I'd grill it or stick it in my flower-pot smoker. Something like this:

Giant Purple Snorklewacker wrote: you need to poke it often and as soon as it starts to flake - pull it.

...never a truer word spoken

keethrax wrote: I'd grill it or stick it in my flower-pot smoker. Something like this:

Woah this is genius, have any more details on it?

Oh and get a cedar plank for it.

More details on flower pot smoker in the build thread, please.

Ok, I really need oven recipes. Reason, I'm at home alone with a 2 year old. LOL Oven makes it easy to throw in and then tend to her and play with toys or watch Strawberry Shortcake (sigh). LOL

e_pie wrote: Oh and get a cedar plank for it.

If you do grill it with the cedar, soak the plank in water for 20 minutes before putting it on the grill to heat up. Add fish to plank after ~10min. I know, not oven friendly, but still, good eats.

Brett_Murphy wrote: More details on flower pot smoker in the build thread, please.

Linky to Alton Brown's Video

Ya'll make me so damn hungry!

Conquest351 wrote: Ok, I really need oven recipes. Reason, I'm at home alone with a 2 year old. LOL Oven makes it easy to throw in and then tend to her and play with toys or watch Strawberry Shortcake (sigh). LOL

Look for Broiler recipes, that way you can still get a bit of texture.

We cook our fish the same as GPS.

you mean you havent got her fixated on Forza yet? lol.

I was going to suggest a cedar plank as well for the grill....but you requested oven. Ive never cooked it in the oven but my mother does all the time and its awesome, hopefully

as for the flower pot smoker.....i googled....ermahgerd. i need to make one of those.

EastCoastMojo wrote: Linky to Alton Brown's Video Ya'll make me so damn hungry!

Thanks for getting that reply up! Mine pretty much follows that plan. The pots are a little different, but only because it's harder and harder to find the bigger pots in ceramic instead of plastic, so mine are slightly differently shaped. Same idea though.

I used this hotplate: http://www.amazon.com/gp/product/B0006A2ZTS/ref=oh_details_o02_s00_i00

and stuck:

http://www.amazon.com/gp/product/B003VEG5SS/ref=oh_details_o00_s00_i02

this thermometer in the top hole to keep an eye on temps and slow the airflow inside of the smoker.

It doesn't have quite the thermal mass of a "real" ceramic smoker, but it holds heat a heck of a lot better than a metal box. Depending on the temperature outside, the hotplate gives me 210-240 degrees in the smoker turned all the way up. On hot days I have to turn it down a bit.

Mix up 1/3 cup maple syrup and 1/4 cup soy sauce (trust me), and maybe some garlic, marinate it in that for two hours, and then broil some on both sides until cooked through.

Giant Purple Snorklewacker wrote: If you are not accostomed to cooking fish - it cooks very quickly. Like 2-3 min a side (depending on thickness). It is awful when overcooked - so you need to poke it often and as soon as it starts to flake - pull it.

Word. Some of us actually pull it off the flames when it's just barely underdone because it will continue cooking from its own internal heat. That's really what fresh lemon is for..if it's not quite done (took it off too early), the citric acid in the lemon will finish "cooking" it for you.

EastCoastMojo wrote:

Brett_Murphy wrote: More details on flower pot smoker in the build thread, please.

Linky to Alton Brown's Video Ya'll make me so damn hungry!

I will tilt at windmills in your honor as repayment for showing me that video.

z31maniac wrote: We cook our fish the same as GPS.

That really isn't going to help anyone that hasn't cooked Giant Purple Snorklewhacker before.

I broil mine. Quick and easy.

First, the fish should have been swimming within the past 12 hours.

I think the first, middle, and last thing about Salmon is not to overcook it. It becomes dry, tough, and tastes terrible. A little too rare is much better than a little too well done.

I like mine done simple. Get a nice wild-caught fillet of Salmon, set it on the counter, rub with a little olive oil, and lightly salt it on both sides. Let it sit at room temperature for one hour. Get the grill to a nice hot temp, and throw it on, skin side down, for about 2-3 minutes, with the grill cover on. If you feel you need to, you can flip it once after that period. Let it set off the grill when done for 10 minutes or so, then dig in.

I like to eat it with grilled Asparagus this time of year, and white rice on the side. If you need sauce, Ponzu works very well. But you don't need sauce. You know you have the grilling perfect when the flesh is flaky and soft, and the skin is crispy. Mmmm