Needed: Salmon on the grill

[LongRigger]

Anyone have a good and simple salmon recipe for the grill? I have taken to having salmon atleast once a week (doctor said its great for me) and im running out of ideas.

Any help would be appreciated.

[Surfergirl]

Grilled Salmon with Habanero-Lime Butter

Great on Mahi-Mahi also

• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 3 tablespoons lime juice
• 1 tablespoon tequila
• 1 tablespoon grated lime zest
• 1 tablespoon minced habanero pepper (wear gloves)
• 1 clove garlic, minced
• 4 (5 ounce) salmon steaks
• 1/4 cup butter, softened
• 1/4 teaspoon garlic salt
• 1 tablespoon lime juice
• 2 teaspoons minced habanero pepper
• 2 teaspoons grated lime zest

1. In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
2. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
3. Preheat grill for medium heat.
4. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.

[Surfergirl]

Remove the seeds from the peppers to tame the heat if you like... But I do suggest wearing gloves.

[frank daleo]

that surfergirl, sounds great

[Storm]

that surfergirl, sounds great

She surely does and so does her salmon recipe Here's a link to the site I sometimes use for my grilled salmon recipes: http://www.justsmokedsalmon.com/plankrecipes.htm

[DougH]

I usually cook mine on the grill using the non stick aluminum foil with some Creole seasoning and brown sugar on top. I cut the dark meat out and put the seasoning on both sides. Tastes great and cooks quick. You can put a little lemon on top as well.

[Sageboy]

I found some Baja Citrus marinade the other day at the store which is great with Salmon. I believe it's made by McCormick. It's comes in a little pack that you mix with liquids. Let the Salmon sit in that for about an hour before tossing it on the grill.

[FASTWATER]

Pick up a cedar plank for cooking on the barbecue, you soak the plank for a hour or so then just set it on the rack and put your salmon fillet on it to cook.Gives your fish a unique smoked flavor rhat is awesome, just put a slab of butter on the fish after its cooked and your good to go!!!PEACE

[Woolybugger]

Dip your salmon fillet in a bowl of virgin olive oil (make sure the entire fillet is covered in a thin layer of oil) and then place it in a bowl of brown sugar. Lightly rub the sugar into the fillet flesh until the entire fillet is covered in brown sugar. Pick the fillet up to allow the excess sugar to roll off the meat and get ready to place it on the grill.

Prepare your grill so half of the grill is over hot coals (the coals should be about the same distance from the grill as they would be if you were grilling steak or hamburger) and the other half is without coals - but can still receive heat from the coals.

Place the salmon fillet on the grill and let it quickly char (about two minutes until it begins to turn brown) then flip it over and repeat the charring on the other side. Once the charring is done, move the fillet to the side of the grill where there are no coals, close the lid and let it cook in the heat and smoke. Turn the fillet every couple minutes until it's cooked (a three pound filet takes about 10 - 15 minutes). (You can adjust the heat by moving the filets closer or further from the coals as necessary) Once they are cooked, move the fillet over the coals one more time for a final charring on each side. The salmon fillet should be moist and flaky and covered in a warm brown carmelized sugar glaze. Serve hot off the grill. You will not be disappointed and will be surprised just how easy it is.

I should point out that the oil not only flavors the fish and holds the sugar on the flesh, but it also keeps the fillet from sticking to the grill.


If it doesn't come out perfect the first time, try again and again until you get it just right. And remember, the cooking guidelines above can be ignored depending on the amount of charring you desire. Have fun and good eating.

[rarhomes]

Doc told me the same thing, I did it for about a year. Now I hate Salmon.

Capt Rick