"Nonnymus" > wrote in message
news:mKtgg.28356$QP4.16575@fed1read12...
> We get some really decent farm raised Salmon steaks at Smith's here in
> town. I normally prepare it 1-2 times a week. Usually, it's done by
> rubbing in olive oil, then applying salt and pepper, or blackening
> seasoning of my own mix (paprika, cayenne, salt, pepper, dill weed) or
> just dill weed and pepper. When I had a decent smoker, I would also make
> jerky and even smoked salmon.
>
> We have a Rosemary bush growing about 20' from my grill and a couple more
> out front, so I have a lifetime supply of Rosemary. I've taken the
> "leaves" and crushed them through a garlic press to make a paste that I
> mix with olive oil and rub onto the Salmon. That's pretty decent, also.
>
> What other Salmon recipes might be good on a gas grill that also can do a
> little smoking?
>
> Nonnymus

We grill salmon with balsamic vinegar with this recipe, varying it to our
taste:
http://www.epicurious.com/recipes/re...s/views/105288
I use splenda rather than sugar.
We like it; it's a bit different than most approaches to salmon.

If you smoke or grill salmon to rare, make certain it has been frozen prior
to consumption by the vendor, as most is, even if labeled fresh. If you know
or can't confirm this considering freezing it yourself to kill the
parasites.
This doesn't affect the cooking result. I make gravlax, raw salmon cured
with salt and dill, according to the Scandinavian approach. It doesn't
affect the end result.
For all raw fish I believe this is part of the fishing boat to the sushi bar
chain of events.
Kent