A few friends and I are venturing to the Salmon River in NY in October for a fishing adventure for Salmon and Steelhead.
I was wondering if anyone had an awesome recipe for grilling any of these? I prefer a little hot and spicy side but my father cant eat any spicy food.
All information would be greatly appreciated.
Thanks and God bless.
Teriyaki sauce, minced garlic, touch of honey, sliced hot peppers (for you). Marinate for 1 hour then grill. Be it steaks or filets.
For whole salmon, squeeze two lemons inside, season with salt and pepper, stuff with fresh herbs such as basil, parsley, thyme, and dill. Oil both sides with olive oil, then grill until just done. You can melt some butter, squeeze in some lemon juice, some minced fresh parsley, and serve it alongside.
For whole sides, you can cook in a foil pouch. Layer sliced red onions and lemon slices on a large double layer of foil. Lay the salmon on top, skin side down. Squeeze on some lemon juice, salt and pepper, and few minced herbs, maybe some diced tomatoes, or a splash of white wine or vermouth. Bring up the foil and seal tighly. Cook for 15-20 minutes. Be careful when opening, there will be a lot of steam built up insdie.
I have been using a mesquite seasoning, any type, a healthy dose of olive oil, season salt and a little lemon and butter to dab on top. I grill mine on foil over charcoal or wood and if possible allow some moistened wood chips to smoulder in the covered grill in the early stages. A coffer can, veggie can works any metal can put, apple, cherry, mesquite,any aromatice wood accpet any pines in can in small chips that have soaked in water for about 20 minute on a hot grill get it smoking add salmon on foil on low- med until done.
This recipe will work for all fish. It's a marinade.
1/4 cup Thai or Vietnamese fish sauce (nam pla or nuoc mam); Tiparos brand is very good.
1/2 cup extra virgin olive oil
juice of 2 Meyer lemons
Mix this in a shallow pan and marinate the fish in it for about an hour. You'll love it.
I love this salmon marinade:
-Enough soy sauce to cover most of the fish
-mix in a half cup or so of brown sugar
-garlic powder
-fresh ground black pepper
-1 tbsp lemon juice
I dont measure it out much... just to it to where I think is enough of each. Taste it and it should be salty from the soy, sweet from the sugar, and a bit tangy from the lemon. Do 5 minutes on the flesh side of the fish FIRST, and then flip it only once onto the skin/scale side for 7 minutes and its perfect.