opt Have the samon filleted leaving the skin on. This is important. Keep cold. Melt together and melt the butter and honey in the micro or another way. Lay the fillet out skin side down and pour over or quickly brush on the honey and butter. Sprinkle the dill weed over. By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle. Place the filet skin side UP over a moderate grill. As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together) Remove from the grill as soon as the meat starts to flake. On large filets I use two spatulas. Serve with a green salad and augratin potatos.
How To make Northwest Grilled Samon's Videos
Pacific Northwest Grilled Salmon
A great tasting recipe for grilling salmon from simplefoodie.com shown and explained in a simple, easy-to-understand visual style.
Cedar Plank Grilled Salmon #salmon #grilling #recipe
If you ask us, grilling wild salmon on cedar planks might just be the best way to cook salmon. While we highly recommend this with wild salmon (think seasonal Alaskan Sockeye), this technique will really work with any kind of salmon that you like. Give it a try. We think you'll be impressed with just how simple and incredible this really is. #salmon #grilling #recipe
Full Recipe:
This is How I get PERFECT Smoked Salmon EVERY Time
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
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Ingredients for this recipe:
• 3 cups water • 2/4 cups packed light brown sugar • 1/3 cup sea salt • zest of 1 orange • zest of 1 lemon • 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar • Juice of 1 lemon • Juice of 1 orange • ½ stick unsalted butter • 1 tablespoon soy sauce
Grilled Salmon Recipe - Cedar Plank Grilled Salmon
how to grill salmon. This grilled salmon recipe uses cedar planked salmon. When cooking salmon, buy the best, freshest salmon filets. This salmon recipe is simple and easy. You will grill your salmon on a cedar plank and use indirect cooking to get your slamon fillets cooked and grilled perfectly.
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Gordon Ramsay Cooks Fresh Caught Salmon | Gordon Ramsay: Uncharted
Gordon Ramsay cooks salmon immediately after it's been caught.
Follow chef Gordon Ramsay as he journeys to some of the most incredible and remote locations on Earth in search of culinary inspiration, epic adventures, and cultural experiences he will never forget.
How to Grill Salmon with Maple Garlic Sauce | Recipe
Looking for a Grilled Fish dinner to serve up at your next Barbeque? Try this easy to do Grilled Salmon and Sugar Maple Garlic sauce served with Barbecue Roasted Potatoes, as shown by the BBQ Pit Boys.
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