i need help from you BBQ gurus - vince, matrix, etc..

thought i'd try some salmon kebobs and salmon steaks on the BBQ last night.....wife pre-marinated them the night before.

WHAT A F**CKING DISASTER!!!!!!!!!!!!!!

can someone PLEASE tell me how to cook salmon???????

 

Ok salmon is not the easiest thing.

You need a cedar plank, or board. Soak the the board in water (I use apple juice). and then place it in the bbq on HOT for about 20 mins prior to putting the salmon on.

If the cedar is hot to the touch put the salmon on it...it takes only a few minutes to cook so don't step away...take it off and eat.

I don't marinate, I might season with a bit of pepper and lemon and butter prior to cooking.

I don't like cooking salmon on the grill directly as it burns quickly and sticks...which is bad. The cedar will spread the heat, add some nice flavour and thats the traditional way of doing it.

I did some Tuna steaks directly on the grill the other night...geezus it was unreal. So good. However the price will stop your heart.

Sorry to hear your bad luck!

I also smoke salmon on my smoker from time to time...which is very nice. I usually use and apple or cherry wood for the smoke.

 

we did use a board (no idea what type of wood - my wife supposedly knows about this stuff)

anyways, we thought the same thing: 5 to 7 minutes and presto!!

well, 5-7 minutes did NOTHING!!

10-12 minutes and there was "some" sizzling, but the marinate still looked "raw" (as did the salmon itself)....

15-17 minutes - OVERCOOKED - like rubber!!!!!

30 bucks, down the drain...........

so, i guess the secret is in the TYPE of wood??

i can't "afford" to make the same mistake twice

 

http://www.coastangler.com/Recipes/bbqsalmonsteaks.htm

 

Thank goodness, I was afraid someone lost a badge off his or her car there for a second.

I'm not much for planning ahead, but I do love Salmon on the grille. I just put down a bit of tinfoil right on the rack and then drop the old fish right onto it. When turning it over it is best to pull the whole thing off the grille, flop it over onto a new piece of foil and then pull the old foil off the top. Not as superb as the wood, but the flavor is outstanding on the grille!

 

I use a second grill. It has a top which will hold the fish in place and makes it easy to flip. You can get it pretty well anywhere that sells bbq stuff.

 

thanks guys - will try cedar and/or foil next time.

marco, i think i know what you are talking about......it's like a cage contraption, right?

btw, i make catfish all the time - NO PROBLEMS!!

 

what kind of grill does everyone have??????

 

weber silver with side burner.......

 

I use a CharBroil cast aluminum gas grille. The purist inside me knows I should use charcoal, but I like instant gratification when it comes to a spontaneous decision to grille.

I too use the second grill, as Matrix mentioned but usually not for fish. I have just plain had great luck with tin foil and butter.

I have some 1.5" square grille baskets a while ago and I use them almost all the time. You just cut up vegetables and meat/chicken/fish and stuff it into this thing as opposed to sticking them on a rod. It has a hinged top and nice wooden handles.