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

Nonnymus wrote:

> What other Salmon recipes might be good on a gas grill that
> also can do a little smoking?

> Nonnymus

Try marinating it for 2 hours to overnight (I've done both, and prefer
overnight) in:
3/4 cup soy sauce
1/4 cup water
1-2 tbls lemon juice
1-2 Tbls mustard
1/3 cup molasses
1-2 teaspoons ginger
1/2 teaspoon garlic powder
pinch basil

Bring to low simmer and cool, then marinade. Pat dry before grilling,
and brush both sides with olive oil. Grill over direct heat, about 7
minutes per side- the time will vary, depending, obviously upon the
heat of your grill.

JimnGin

Nonnymus wrote:

> What other Salmon recipes might be good on a gas grill that
> also can do a little smoking?

> Nonnymus

Try marinating it for 2 hours to overnight (I've done both, and prefer
overnight) in:
3/4 cup soy sauce
1/4 cup water
1-2 tbls lemon juice
1-2 Tbls mustard
1/3 cup molasses
1-2 teaspoons ginger
1/2 teaspoon garlic powder
pinch basil

Bring to low simmer and cool, then marinade. Pat dry before grilling,
and brush both sides with olive oil. Grill over direct heat, about 7
minutes per side- the time will vary, depending, obviously upon the
heat of your grill.

JimnGin

Thanks, we'll give it a try.

Nonnymus

JimnGin wrote:
> Nonnymus wrote:
>
>> What other Salmon recipes might be good on a gas grill that
>> also can do a little smoking?
>
>> Nonnymus
>
> Try marinating it for 2 hours to overnight (I've done both, and prefer
> overnight) in:
> 3/4 cup soy sauce
> 1/4 cup water
> 1-2 tbls lemon juice
> 1-2 Tbls mustard
> 1/3 cup molasses
> 1-2 teaspoons ginger
> 1/2 teaspoon garlic powder
> pinch basil
>
> Bring to low simmer and cool, then marinade. Pat dry before grilling,
> and brush both sides with olive oil. Grill over direct heat, about 7
> minutes per side- the time will vary, depending, obviously upon the
> heat of your grill.
>
> JimnGin
>

In article <mKtgg.28356$QP4.16575@fed1read12>, Nonnymus wrote:
> 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

Nonnymus --

Not to side track your questions, but last I heard, you might
want to reduce the amount of farm raised salmon you consume due
to high levels of PCBs and other toxins that seem to be present
only in the farm raised varieties.. A good overview of the
issue can be found at :

http://www.healthcastle.com/wildsalm...edsalmon.shtml

Anyway, just thought I'd pass that along as I've not heard anything
to the contrary since this info came out..

Rick F. wrote:
> In article <mKtgg.28356$QP4.16575@fed1read12>, Nonnymus wrote:
>> 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
>
> Nonnymus --
>
> Not to side track your questions, but last I heard, you might
> want to reduce the amount of farm raised salmon you consume due
> to high levels of PCBs and other toxins that seem to be present
> only in the farm raised varieties.. A good overview of the
> issue can be found at :
>
> http://www.healthcastle.com/wildsalm...edsalmon.shtml
>
> Anyway, just thought I'd pass that along as I've not heard anything
> to the contrary since this info came out..
>
>
Thank you for the information. I appreciate your
consideration. I did notice that they label it as "color
added." The whole family loves Salmon, so I'll look around
for some wild, instead of the farm raised.

Nonnymus

"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