Anonymous
06/27/2024 17:56
Subject: need tips re grilling salmon
Salmon is not something Inwould ever want to eat in this century.
Anonymous
06/27/2024 17:55
Subject: need tips re grilling salmon
Anonymous wrote:This is not the answer you want, but my Traeger is foolproof.
Traegers were invented in Oregon basically for cooking wild salmon. Pellet grill, 350, 20 min. Can’t screw it up…unless your primary reason for eating salmon is the skin.
Anonymous
06/26/2024 11:08
Subject: need tips re grilling salmon
This is not the answer you want, but my Traeger is foolproof.
Anonymous
06/26/2024 11:07
Subject: need tips re grilling salmon
Anonymous wrote:Anonymous wrote:Thanks all, from OP.
I appreciate the recipe suggestions but I love this rub and use it when cooking inside with salmon all the time and it works great (I do rub it in, I basically make a paste of it with evoo). I use many salmon rubs and marinades, I find most are good and it is hard to mess up salmon.
I really wanted grilling suggestions for the salmon. Like what temp do you grill at and for how long; do you grill on cedar plank or grates or a grillng tray or what; grill cover open or closed. I appreciate your answers.
I am versed enough in salmon cooking indoors that I can pretty much tell if it is cooked by sight/touch, but I think I relied too much on the thermometer since I’ve never grilled it, and it was faulty, as someone suggested. The salmon surprisingly was not overdone- but the rub never “melted” into the fish. I suspect it was cooking at a much lower temp than I realized/intended (I wanted around 400 deg).
Thanks again.
PS- personal preference, I am not as much a fan of sockeye, the atlantic farm raised is much more buttery and yummy imo.
I think the combination of the rub and water soaked board was your issue. You are basically steaming the salmon. Try using a tray with holes so the flame can reach the salmon and the fat can drip.
+1 Resting under the foil also may have added to the steaming effect.
OP, this is a quick and easy set of instructions:
https://aksalmonco.com/blogs/learn/how-to-grill-salmon-perfectly
Anonymous
06/25/2024 23:22
Subject: need tips re grilling salmon
I grill salmon either directly on the grill grates, or on a thin sheet of aluminum foil. I want the direct heat from the grill. I've never been a fan of the soaked cedar board - nice in theory to get smokiness, but seems to absorb too much heat, and the fish slowly steams instead of grilling.
I usually go for more of an EVOO / garlic powder / lemon zest / herbs / salt / pepper topping, but your rub sounds fine. If you skip the soaked board, you may find that the temp gets high enough to melt the rub as you expected. Grill at medium/high or high, depending on your grill.
I usually go for more of an EVOO / garlic powder / lemon zest / herbs / salt / pepper topping, but your rub sounds fine. If you skip the soaked board, you may find that the temp gets high enough to melt the rub as you expected. Grill at medium/high or high, depending on your grill.
Anonymous
06/25/2024 21:16
Subject: need tips re grilling salmon
Anonymous wrote:Thanks all, from OP.
I appreciate the recipe suggestions but I love this rub and use it when cooking inside with salmon all the time and it works great (I do rub it in, I basically make a paste of it with evoo). I use many salmon rubs and marinades, I find most are good and it is hard to mess up salmon.
I really wanted grilling suggestions for the salmon. Like what temp do you grill at and for how long; do you grill on cedar plank or grates or a grillng tray or what; grill cover open or closed. I appreciate your answers.
I am versed enough in salmon cooking indoors that I can pretty much tell if it is cooked by sight/touch, but I think I relied too much on the thermometer since I’ve never grilled it, and it was faulty, as someone suggested. The salmon surprisingly was not overdone- but the rub never “melted” into the fish. I suspect it was cooking at a much lower temp than I realized/intended (I wanted around 400 deg).
Thanks again.
PS- personal preference, I am not as much a fan of sockeye, the atlantic farm raised is much more buttery and yummy imo.
I think the combination of the rub and water soaked board was your issue. You are basically steaming the salmon. Try using a tray with holes so the flame can reach the salmon and the fat can drip.
Anonymous
06/25/2024 21:12
Subject: Re:need tips re grilling salmon
Put oil, salt, pepper and garlic on flesh side. I often use avocado oil as it stands up to heat.
Heat grill to around 425 /450
Use a grill pan / for fish I now use the disposable ones. There are reusable ones. The holes need to be big enough the fat drips down.
Grill skin side down for about 8 minutes
Flip and grill on flesh side about 2 minutes
If have folks who are grossed out by skin, take off grill, remove skin, scrape off brown stuff and put back on grill skin side down to erase all evidence of skin (just about 1 minute)
You do need to monitor for it catching on fire….it that might be just me.
Anonymous
06/25/2024 18:08
Subject: need tips re grilling salmon
I’d read up on Atlantic salmon farming.
Anonymous
06/25/2024 14:53
Subject: need tips re grilling salmon
Thanks all, from OP.
I appreciate the recipe suggestions but I love this rub and use it when cooking inside with salmon all the time and it works great (I do rub it in, I basically make a paste of it with evoo). I use many salmon rubs and marinades, I find most are good and it is hard to mess up salmon.
I really wanted grilling suggestions for the salmon. Like what temp do you grill at and for how long; do you grill on cedar plank or grates or a grillng tray or what; grill cover open or closed. I appreciate your answers.
I am versed enough in salmon cooking indoors that I can pretty much tell if it is cooked by sight/touch, but I think I relied too much on the thermometer since I’ve never grilled it, and it was faulty, as someone suggested. The salmon surprisingly was not overdone- but the rub never “melted” into the fish. I suspect it was cooking at a much lower temp than I realized/intended (I wanted around 400 deg).
Thanks again.
PS- personal preference, I am not as much a fan of sockeye, the atlantic farm raised is much more buttery and yummy imo.
I appreciate the recipe suggestions but I love this rub and use it when cooking inside with salmon all the time and it works great (I do rub it in, I basically make a paste of it with evoo). I use many salmon rubs and marinades, I find most are good and it is hard to mess up salmon.
I really wanted grilling suggestions for the salmon. Like what temp do you grill at and for how long; do you grill on cedar plank or grates or a grillng tray or what; grill cover open or closed. I appreciate your answers.
I am versed enough in salmon cooking indoors that I can pretty much tell if it is cooked by sight/touch, but I think I relied too much on the thermometer since I’ve never grilled it, and it was faulty, as someone suggested. The salmon surprisingly was not overdone- but the rub never “melted” into the fish. I suspect it was cooking at a much lower temp than I realized/intended (I wanted around 400 deg).
Thanks again.
PS- personal preference, I am not as much a fan of sockeye, the atlantic farm raised is much more buttery and yummy imo.
Anonymous
06/25/2024 14:46
Subject: need tips re grilling salmon
My DH cooks salmon on the grill but just for a very short time, like a few minutes. I’ll ask for specifics, I don’t eat fish.
Anonymous
06/25/2024 14:26
Subject: need tips re grilling salmon
I get frozen sockeye from WF, I thaw it. Then sprinkle coriander, chili cilantro lime, and dill. In the air fryer at 350 for 12 min.