Buy Direct M-F 9am - 10:30pm EST 1-866-764-1801

Vist our Online Store
+ Reply to Thread
Results 1 to 21 of 21
  1. #1

    Member Sales Rating: (15)

    Join Date
    Jul 2005
    Location
    Tupelo, MS
    Posts
    1,481

    Question Anyone got any tips for good grilled salmon

    picked up a couple of salmon fillets yesterday, the problem is I don't know how I should prepare it , salt & pepper, marinade, spice rub, I know that I'am going to grill it and thats about it. I told my wife that it was going to be good so please help me out guys.
    Casey

  2. #2

    Member Sales Rating: (17)

    Join Date
    Apr 2005
    Posts
    7,626

    Default

    Butter and garlic marinade. Cook slow and low.
    "SOME PEOPLE CALL ME MAURICE,
    CAUSE I SPEAK OF THE POMPITIOUS OF LOVE"

  3. #3

    Member Sales Rating: (2)

    Join Date
    May 2003
    Location
    Sconnie
    Posts
    11,808

    Default

    Do you want to eat them as steaks, or incorperate them into a larger meal? I have a crazy good recipe for Garlic Salmon Fettucini.

  4. #4

    Member Sales Rating: (13)

    Join Date
    Mar 2004
    Location
    Bedford, TX
    Posts
    4,502

    Default

    Salmon doesn't need much of anything. Just salt. Smoked is always a good option. Mashed potatoes as side. Sour cream mixed with relish and lemon juice.

  5. #5
    Registered User
    Member Sales Rating: (1)

    Join Date
    Jun 2004
    Posts
    4,500

    Thumbs up

    Quote Originally Posted by Demiurge
    Do you want to eat them as steaks, or incorperate them into a larger meal? I have a crazy good recipe for Garlic Salmon Fettucini.
    i'll take that one.

  6. #6

    Member Sales Rating: (6)

    Join Date
    Sep 2003
    Location
    Arizona
    Posts
    15,426

    Default

    Spread a thick layer of mayonaise on it, then salt & pepper. Add about a 1/4 cup of chopped red onion. Wrap in aluminum foil with 2 ice cubes. As soon as it flakes, take it off the fire. Nothing worse than dry salmon.

    Source: C.E.C. CD-3300 CD Transport
    DAC: Benchmark DAC/PRE
    Linestage: Placette Audio Passive
    Power Amp: Parasound HCA-1500A
    Speakers: Harbeth Compact 7ES-3 Monitor

    Stop dissecting and start listening. - Steve in Arizona

  7. #7

    Member Sales Rating: (2)

    Join Date
    Sep 2001
    Posts
    6,242

    Default

    I'm really into seafood the last year or so.. never tried salmon. what's the taste like? compared to? it always looks good fresh in the case all pink and what not, LOL
    MY HT RIG:
    Sherwood p-965
    Sherwood sd871 dvd
    Rotel 1075 amp x5
    LSI15 mains
    LsiC center
    LSIfx surround backs
    Lsi7 side surrounds
    SVS pb12/plus2


    2 Channel Rig:

    nad 1020 Pre-amp
    Rotel 1080 stereo amp
    Polk sda 2B
    kenwood grunt Tuner
    realistic lab 450 TT
    Signal cable IC

  8. #8

    Member Sales Rating: (1)

    Join Date
    Sep 2004
    Location
    Moses Lake, WA
    Posts
    520

    Default

    I agree. Great way to cook salmon

    Quote Originally Posted by steveinaz
    Spread a thick layer of mayonaise on it, then salt & pepper. Add about a 1/4 cup of chopped red onion. Wrap in aluminum foil with 2 ice cubes. As soon as it flakes, take it off the fire. Nothing worse than dry salmon.
    Matthew
    Sometimes the road less traveled is less traveled for a reason


    HT

    Yamaha RX-V2500
    CS400-Center
    SDA 1A-Mains
    RT20-Surround
    None right now-Rears
    SVS 20-39PCi
    Infocus IN72

  9. #9

    Member Sales Rating: (13)

    Join Date
    Mar 2004
    Location
    Bedford, TX
    Posts
    4,502

    Default

    Quote Originally Posted by faster100
    I'm really into seafood the last year or so.. never tried salmon. what's the taste like? compared to? it always looks good fresh in the case all pink and what not, LOL
    Salmon is the best fish out there, I haven't tried anything that comes even close IMO.

  10. #10

    Member Sales Rating: (6)

    Join Date
    Aug 2005
    Posts
    5,506

    Default

    sear the outside to lock the juices in. yummy.

    POLK SDA-SRS 1.2TL -- ADCOM GFA-5802
    PANASONIC PT-AE4000U -- DIY WILSONART DW 135" 2.35:1 SCREEN
    ONKYO TX-SR805
    CENTER: CSI5
    MAINS: RTI8'S
    SURROUNDS: RTI8'S
    7.1 SURROUNDS: RTI6'S
    SUB: SVS PB12-PLUS/2 (12.3 series)

    XBOX 360
    WiiPS3/blu-rayTOSHIBA HD-A35 hd dvd

    http://polkarmy.com/forums/index.php

    Quote Originally Posted by bobman1235
    I have no facts to back that up, but I never let facts get in the way of my arguments.

  11. #11

    Member Sales Rating: (2)

    Join Date
    Sep 2004
    Location
    Illinois
    Posts
    1,621

    Default

    I use a marinade of soy sauce, olive oil, a little worcheshire (sp?) sauce, garlic and parsley that works great for grilling. marinade for 30 minutes MAX. Grill about 10 minutes per side on med-high.
    HT
    RTi70 mains
    CSi30 center
    RTi28 Rears
    Velodyne CHT-12
    H/K AVR-247
    ADCOM GFA-7000
    Samsung PN58B860
    Playstation 3

    2-Channel
    Polk Audio LSi15's
    Rotel RCD-1072
    Nakamichi CA-5 Pre
    ADCOM GFA-555
    Signal Cable Analog II IC's
    Signal Ultra Bi-Wire Speaker Cables

  12. #12

    Member Sales Rating: (6)

    Join Date
    Sep 2003
    Location
    Arizona
    Posts
    15,426

    Default

    Halibut is great the way I mentioned also.

    Source: C.E.C. CD-3300 CD Transport
    DAC: Benchmark DAC/PRE
    Linestage: Placette Audio Passive
    Power Amp: Parasound HCA-1500A
    Speakers: Harbeth Compact 7ES-3 Monitor

    Stop dissecting and start listening. - Steve in Arizona

  13. #13

    Member Sales Rating: (15)

    Join Date
    Jul 2005
    Location
    Tupelo, MS
    Posts
    1,481

    Default

    thanks guys it all sounds great:)
    Casey

  14. #14

    Member Sales Rating: (40)

    Join Date
    Jul 2001
    Location
    North Texas
    Posts
    18,399

    Default

    Always wrap and cook Salmon in foil.

    Another easy one, salt, lemon pepper, and fresh lemon slices on top. Grapefruit works well also, or any citrus you happen to have on hand. Light and refreshing, without added fats.
    Check your lips at the door woman. Shake your hips like battleships. Yeah, all the white girls trip when I sing at Sunday service.

  15. #15

    Member Sales Rating: (13)

    Join Date
    Mar 2004
    Location
    Bedford, TX
    Posts
    4,502

    Default

    Quote Originally Posted by RuSsMaN
    Always wrap and cook Salmon in foil.
    I disagree, especially if it's a whole salmon.

  16. #16

    Member Sales Rating: (2)

    Join Date
    Feb 2006
    Location
    Bavaria, Germany
    Posts
    999

    Default

    For any salmon lovers - copper river salmon is available right now if you can get it If you have never had some you owe it to yourself to try some, it is absolutely fantastic. Yeah it's pricey but considering it's only available for a few weeks out of the year it's worth it for a special treat.

    Did some just two nights ago...salt and pepper, few lemon slices on top, skin side down, medium indirect heat. Yum!

    If you've got a good thick salmon steak and you want to try something different cut a pocket in it, stuff it with goat cheese and asparagus spears, wrap in parchment paper then bake. Very good but very rich.

  17. #17

    Member Sales Rating: (1)

    Join Date
    Jan 2006
    Location
    Snohomish, WA
    Posts
    432

    Default

    First make sure it's Pacific salmon, Not Atlantic or farm raised. Cook on the grill with whatever marinade you like. Do not wrap in foil. If you;re worried about it drying it out, watch it closely and buy Copper River!
    Signature goes here

  18. #18

    Member Sales Rating: (13)

    Join Date
    Jul 2003
    Location
    The Beautiful Central Oregon Coast
    Posts
    3,814

    Default

    I always add a 6 pack of Sierra Nevada Pale Ale to my salmon dinners. Just season as suggested above and add about 1 ounce of beer per filet. Make sure to drink the remainder along with the meal! ;)

  19. #19

    Member Sales Rating: (9)

    Join Date
    Dec 2005
    Location
    Quebec, Canada
    Posts
    1,841

    Default

    Just don't burn it!
    Amplifiers: 1-SAE Mark IV, 4-SAE 2400, 1-SAE 2500, 2-SAE 2600, 1-Buttkicker BKA 1000N w/2-tactile transducers. Sources: Sony BDP CX7000es, Sony CX300/CX400/CX450/CX455, SAE 8000 tuner, Akai 4000D R2R, Technics 1100A TT, Epson 8500UB with Carada 100". Speakers:Polk SDA SRS, 3.1TL, FXi5, FXi3, 2-SVS 20-29, Yamaha, SVS center sub. Power:2-Monster HTS3500, Furman M-8D & RR16 Plus. 2-SAE 4000 X-overs, SAE 5000a noise reduction, MSB Link DAC III, MSB Powerbase, Behringer 2496, Monarchy DIP 24/96.

  20. #20

    Member Sales Rating: (4)

    Join Date
    May 2003
    Location
    Southern New Jersey, the clean part, where all the manure is...
    Posts
    5,157

    Default

    Grilled with lemon, butter, some shallots, some capers and chopped fresh dill. Salt and pepper to taste...
    I smell ass, burning ass, glowing cherry red spanked ass.

    RT1

  21. #21

    Member Sales Rating: (6)

    Join Date
    Sep 2003
    Location
    Arizona
    Posts
    15,426

    Default

    "don't use foil"

    amateurs.

    Source: C.E.C. CD-3300 CD Transport
    DAC: Benchmark DAC/PRE
    Linestage: Placette Audio Passive
    Power Amp: Parasound HCA-1500A
    Speakers: Harbeth Compact 7ES-3 Monitor

    Stop dissecting and start listening. - Steve in Arizona

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

     

Similar Threads

  1. The Grilled Cheese Sandwich
    By Ron-P in forum The Clubhouse
    Replies: 29
    Last Post: 02-16-2006, 01:09 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts