Grilling Salmon

Z GIRL said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

Barbara, dill weed and lemon is always great with salmon. I
would brush it with a little oil - some would say olive oil,
that's up to you - and sprinkle lightly with dill weed, a
little salt & pepper and perhaps put some thin slices of
lemon on the top. You might also want to grill some
zucchini, yellow squash, onion, etc. along with the salmon.

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for fish on the grill - keeps the fish from
flaking and falling through the grate but the fish is still
grilled, not 'steamed' in a foil packet.

How long to cook? Until it flakes easily with a fork; turn
it once with a wide spatula. About 8-10 minutes, I'd say.
The good thing about this foil (and no, I don't work for
them nor do I sell the product) is you can take it right off
the grill, foil sheet and all, without fuss or muss.

Enjoy your company and the meal! 🙂

Jill

"Z GIRL" <[email hidden]> wrote in message
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Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

Forget about timing it - grills vary so much that it will
not work. You need to tell when it is done by look and feel.
If you are not experienced then it might not be a good
recipe to do for the first time for company. It's very easy
to ruin by overcooking.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Z GIRL" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

My fav for salmon is simple---
1/2 cup butter melted juice of 1 lemon zest of half a lemon
1 large garlic clove put thru a press.
2/2 tsp dried dill mix all the above Baste salmon
whilst grillin'

In rec.food.cooking said:

I am grilling Salmon for company Saturday. I am looking
for grilling time

Use a hot fire. Grill it until the meat side has a nice,
golden brown crust. Then flip it over onto the skin side,
and move it over tho the cool side of the grill until it is
at your desired doneness. Do not overcook.

Quoted message said:

( Salmon is 2.75 lb whole filet.)

The weight is irrelevant. The thickness is what matters when
you are grilling.

Quoted message said:

And I need a tasty way to season it but not Cajun or
blackened.

Use a good quality bottled Italian Dressing. Slather it on
about 15 or 20 minutes prior to grilling. Don't allow it to
drip into the flame, however, unless you like the taste of
burnt oil.

If you don't like that idea, rub it lightly with oil, then
use some sea salt and black pepper. If you want something
pseudo-fancy, brush it with orange juice concentrate when
you take it off the grill.

--
...I'm an air-conditioned gypsy...

- The Who

"Z GIRL" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

Barbara, our family doesn't like "fishy" tasting fish, so I
make salmon this simple way: *Marinate the salmon for 30-60
mins in a mix of tamari (soy) sauce and water to cover. I
usually make it 50:50 but it'll depend on the saltiness of
the tamari. If something like kikoman (sp?) I'd use more.
*mix 1/2 cup of mayo with the juice of one lemon and 1.5
tsps of Lawry's seasoning salt if you have it handy.
* Take the salmon out of the marinade and place on large
piece of aluminum foil, skin side down. You want the foil
to be large enough to wrap around the fish.
* Spread the mayo/lemon/salt sauce evenly on the top of the
salmon filet, topping that with thin slices of lemon. Wrap
all with foil, and place on hot grill or in 350 deg oven.
* Cook until salmon flakes. If done on a grill, this could
be as little as 15 mins depending on the thickness of the
salmon. When nearly done, I open the salmon packet so the
top gets browned. Note: I rarely do this step when using
the oven- the kitchen will smell fishy.
* Take the salmon from the fire, open the packet and
remove the filet from its skin.. The skin should stick
to the foil.
* I serve this with Basmati rice and a good salad. Yum!

skg

"Z GIRL" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

I like to wrap whole or half salmon in heavy-duty foil (a
couple layers) - butter the foil, put the salmon on, drop
some big pats of butter along the top of the fish, sprinkle
with some dill, a little pepper and lots of lemon juice.
Wrap the package air-tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per inch
of thickness.

j.

"Z GIRL" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

Lightly oil the salmon, both sides. Sprinkle a little kosher
salt, and crack some pepper on it. Lean closely, and whisper
the word "dill". Seriously, sprinkle the dill very lightly.

Get your grill stoking hot. The rack should be as hot as you
can make it. You will not need foil.

Place the filet, skin side down, on the hot grill & close
the lid. Reduce the heat to about a high medium. Let it go
for 7-10 minutes, depending on the relative thickness of
the filet.

Lift the lid, and gently prod the filet. It should be
starting to firm up. Once it is firm, use a large spatch &
turn the entire filet to skin side up. The filet will turn
beautifully, because it is mostly cooked, and very firm.
Be sure to use a large spatch, though, so you can control
the flip. Close the lid & let it go for another 3-5
minutes or so.

Remember, you can, and should, serve salmon, tuna, and
similar fish just this side of done. Not done, or God
forbid, over done. It is easy to overcook salmon.

The secret to not sticking to the rack is making the rack
very, very, very hot before the fish hits
it. You also get some very pretty grill marks.

Serve with fresh lemon & enjoy!

--
Tank

This Space To Let. Ask for Charlie.

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

I did this recently for a dinner party and it was very
well received:

2 - 3 pounds salmon filet 3 garlic cloves, minced 2
tablespoons freshly grated ginger
1/4 cup tamari or soy sauce
2/4 cup freshly squeezed lime juice

Rinse the salmon under cold running water. Be sure to remove
all the pin bones by laying the salmon over a large bowl -
that will cause the pin bones to stick out so you can remove
them (a needle-nose plier works great for this). Pat the
salmon dry with a paper towel. In a baking dish large enough
to hold the salmon flat, combine all the marinade
ingredients. Add the salmon and turn several times to coat
well. Cover with aluminum foil and refrigerate, marinating 2
to 4 hours. Turn several times.

If you're cooking this on a grill, you probably need to cook
it on aluminum foil as it will be impossible to remove from
the grill without falling apart. Cook it over direct heat,
have your burners set to medium-high, and it should be done
in 10 to 15 minutes or so - it really depends on how you and
your guests like your salmon cooked. You don't have to turn
it; simply close the cover while it's cooking.

Serve with Mango-Papaya Salsa, below:

1 mango, peeled, pitted and cut into 1/4 inch cubes 1
papaya, peeled, seeds removed and cut into 1/4 inch cubes 1
avocado, peeled, pitted and cut into 1/4 inch cubes 3
tablespoons freshly squeezed lime juice 1 to 2 jalapeno
chiles, seeds and membranes removed, minced
3/2 red onion, cut into 1/4 inch dice
4/2 bunch cilantro, coarsely chopped

Combine all ingredients an hour or so before you plan on
serving the salmon, to give the flavors a chance to meld.

--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Z GIRL said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

When you grill it, place three cuts on each side of the
salmon, crosswise. Also, inside the cavity, place a few
sprigs of herbs.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"jmcquown" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for fish on the grill - keeps the fish from
flaking and falling through the grate but the fish is
still grilled, not 'steamed' in a foil packet.

This product sounds like a winner. I have a basket-type
of grill thing that I use to bbq salmon but it's hecka
pain to clean.

Karen

In rec.food.cooking said:

Barbara, our family doesn't like "fishy" tasting fish, so
I make salmon this simple way: *Marinate the salmon for
30-60 mins in a mix of tamari (soy) sauce and water to
cover. I usually make it 50:50 but it'll depend on the
saltiness of the tamari. If something like kikoman (sp?)
I'd use more. *mix 1/2 cup of mayo with the juice of one
lemon and 1.5 tsps of Lawry's seasoning salt if you have
it handy.

Wow. Seemingly, they don't like "salmon" tasting fish
either...

--
...I'm an air-conditioned gypsy...

- The Who

Not bad at all, considering that a gas grill is what is
recommended.

In rec.food.cooking said:

Lightly oil the salmon, both sides. Sprinkle a little
kosher salt, and crack some pepper on it. Lean closely,
and whisper the word "dill". Seriously, sprinkle the dill
very lightly.

Quoted message said:

Get your grill stoking hot. The rack should be as hot as
you can make it. You will not need foil.

Quoted message said:

Place the filet, skin side down, on the hot grill & close
the lid. Reduce the heat to about a high medium. Let it go
for 7-10 minutes, depending on the relative thickness of
the filet.

Quoted message said:

Lift the lid, and gently prod the filet. It should be
starting to firm up. Once it is firm, use a large spatch &
turn the entire filet to skin side up. The filet will turn
beautifully, because it is mostly cooked, and very firm.
Be sure to use a large spatch, though, so you can control
the flip. Close the lid & let it go for another 3-5
minutes or so.

Quoted message said:

Remember, you can, and should, serve salmon, tuna, and
similar fish just this side of done. Not done, or God
forbid, over done. It is easy to overcook salmon.

Quoted message said:

The secret to not sticking to the rack is making the rack
very, very, very hot before the fish hits
it. You also get some very pretty grill marks.

Quoted message said:

Serve with fresh lemon & enjoy!

Quoted message said:

--
Tank

Quoted message said:

This Space To Let. Ask for Charlie.

--
...I'm an air-conditioned gypsy...

- The Who

Nancy Dooley said:

pepper and lots of lemon juice. Wrap the package air-
tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per inch
of thickness.

If the fish is wrapped air tight it's just getting steamed.
That is easier to do in a steamer basket on the stove than
on a grill.

--
---------------------------------------------------------
----------
The Irish believe that fairies are extremely fond of good
wine. The proof of the assertion is that in the olden days
royalty would leave a keg of wine out for them at night.
Sure enough, it was always gone in the morning.
- Irish
Folklore
===================================================================

Nancy Dooley said:

"Z GIRL" <[email hidden]> wrote in message news:<WuOdnUhrVsZI5SndRVn-
[email hidden]>...

Quoted message said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

I like to wrap whole or half salmon in heavy-duty foil (a
couple layers) - butter the foil, put the salmon on, drop
some big pats of butter along the top of the fish,
sprinkle with some dill, a little pepper and lots of lemon
juice. Wrap the package air-tight (I tent
it) and put on the grill - medium hot - plan to turn it
once. I do it for a total of about 10 minutes per inch
of thickness.

N.

Not trying to be a smartass, Nancy, but why bother with the
grill? All you are doing is steaming the fish? Grilling is a
great way to do it. Just rub it with some oil before placing
it on the grill. Perhaps some salt and pepper, with herbs
and lemon stuffed inside. Don't forget to slash the salmon
three times on each side. Save the sauce for at the table,
if at all. If the salmon is really fresh, let it be with
just some lemon squeezed on top.
--
Alan

"If you reject the food, ignore the customs, fear the relig-
ion, and avoid the people, you might better stay home."
-- James Michener

jmcquown said:

Barbara, dill weed and lemon is always great with
salmon. I would brush it with a little oil - some would
say olive oil, that's up to you - and sprinkle lightly
with dill weed, a little salt & pepper and perhaps put
some thin slices of lemon on the top. You might also
want to grill some zucchini, yellow squash, onion, etc.
along with the salmon.

For me, a little salt and pepper along with a drizzle of
olive oil or some butter to keep it from drying out, adding
some fresh drill on top for the last few minutes. I don't
think that salmon needs anything more than that.

Quoted message said:

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for fish on the grill - keeps the fish from
flaking and falling through the grate but the fish is
still grilled, not 'steamed' in a foil packet.

I use one of those grill racks with the holes in the bottom
for steaks. For fillets with the skin on, I just place them
on a hot grill skin side down and turn the heat down. When
it is done the flesh slips right off the skin.

Quoted message said:

How long to cook? Until it flakes easily with a fork; turn
it once with a wide spatula. About 8-10 minutes, I'd say.
The good thing about this foil (and no, I don't work for
them nor do I sell the product) is you can take it right
off the grill, foil sheet and all, without fuss or muss.

I watch for the whitish coloured goop that oozes out of the
fish and congeals on the surface.

Grilled salmon was our Friday night dinner for years. We
would grill either steaks or fillets and eat them with
fresh Italian bread and a simple salad of Bibb lettuce,
onion and avocado with a home made oil and vinegar
dressing, and wash it down with a bottle of Gewurtztraminer
or an off dry Riesling.

alzelt said:

Z GIRL said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And I
need a tasty way to season it but not Cajun or blackened.

Thanks, Barbara

When you grill it, place three cuts on each side of the
salmon, crosswise. Also, inside the cavity, place a few
sprigs of herbs.

I'm thinking the terms "whole" and "fillet" are confusing.
Of course, I don't live in the Pacific NW where salmon swim
upstream and get caught fresh.

Jill

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for

fish

Quoted message said:

Quoted message said:

on the grill - keeps the fish from flaking and falling
through the grate

but

Quoted message said:

Quoted message said:

the fish is still grilled, not 'steamed' in a foil
packet.

This product sounds like a winner. I have a basket-type of
grill thing that I use to bbq salmon but it's hecka pain
to clean.

Karen

If you grill fish until it is flaking it is overdone.

--
Peter Aitken

Remove the [censored] from my email address before using.

"jmcquown" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

alzelt said:

Z GIRL said:

I am grilling Salmon for company Saturday. I am looking
for grilling time ( Salmon is 2.75 lb whole filet.) And
I need a tasty way to season it but not Cajun or
blackened.

Thanks, Barbara

When you grill it, place three cuts on each side of the
salmon, crosswise. Also, inside the cavity, place a few
sprigs of herbs.

I'm thinking the terms "whole" and "fillet" are confusing.
Of course, I don't live in the Pacific NW where salmon
swim upstream and get caught fresh.

Jill

It is a fillet, not a portion of the salmon with a cavity. I
have decided to grill without the foil. ( I did look for the
grilling foil yesterday at Meijers and they did not have
it.) I will spray the grates with pam first and get the
grill very hot as recommended. I am not familiar with
tamari. Is it as salty as soy sauce? One of the guest is a
Kidney patient and has to have low sodium. You guys are
great, I appreciate all of the ideas. ;-)

Barbara

Peter Aitken said:

"Karen O'Mara" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in message

news:<[email hidden]>...

Quoted message said:

Quoted message said:

I use Reynolds Wrap Release Non-stick Grill Foil (it's
perforated) for fish on the grill - keeps the fish from
flaking and falling through the grate but the fish is
still grilled, not 'steamed' in a foil packet.

This product sounds like a winner. I have a basket-type
of grill thing that I use to bbq salmon but it's hecka
pain to clean.

Karen

If you grill fish until it is flaking it is overdone.

Depends - if the middle is opaque but the edges are flaking
it's because they are thinner than the thickest part in the
middle. I've never been able to avoid some flaking on the
edges of fillets without the fish being undercooked. Fish
*steaks* are more uniformly sized and are a different story.

Jill