My brothers step son which lives in Alaska is sending him some fresh salmon, us rednecks down here only know how to deep fry fish. Was wondering if ya'll could help with some recipes would like to get at least one for the oven and one for the smoker...thanks

The only oven we use for salmon is the grill.....Grill Flesh down on well oiled grill with some of any seasoning you have then flip.......to skin side down.....make the perttest looking fish that taste great......some people wrap it in foil with butter, onions, manase maybe some Italian dressing and bake for 10-12 min

Smoker....salt and brown sugar brined for 2-12 Hrs..(depending on how you are going to eat it).take out let glaze ..smoke as you normally would.......

The best I tasted was done by a guy from Croatia, he used olive oil, and some spices? not sure which ones, then grilled it, man o man that was good. I use onions, pepper, and a couple Italian herbs then bake it, 20 or so minutes.T.20

Im hope I need a recipe! Im taking the family with a buddy who fishes Lake Ontario, Aug 4-5 (prime time) I was told for salmon? My 7yr old is chompin at the bit! I've had smoked salmon, Id like to know HOW!?
Thanks, John

We eat more dadgum salmon in a year then alot do in a life time we do grill alot of fillets just use some good seasoning salt and lay on the grill skin down on a med low heat shut the lid and walk away for a bit I dont flip it to easy to loose it thru the grates and make a mess. Let it cook thru till done. Don't over cook you dont want salmon dry and flakey you want it moist. Another way is to do teh same thing instead of spice every 5 minutews or so slap some BBQ sauce on it.
In the oven baked with onions at 350 till done you can throw some bacon on top if you like some use lemon pepper but I don't care much for it. We cold smoke all our smoked salmon usually 40 or so kings a year it is a traditional process that takes alot of time and a big walk in cold smoker

One recipe I like is to mix up equal parts of brown sugar and ketchup in a bowl. Chop between half a cup and a cup of onion and put in the mixture. place mixture over fillet and bake. MMM MMMMMMMM good

THat is a good one too fishermann

Works GREAT on pork chops also otterman. I am going to try some silvers on the grill with BBQ, that sounds pretty good.

I'd have to say I agree with otterman about no flipping. We always leave the skin on so that you can scoop it right off when done. I prefer taking it off the grill to taking it off the meat before cooking it. Just give me a grill, a fresh caught king, and some Johnny's. June is great here in SE....

Otterman.....If you cook it meat down until golden it will not fall though the grill....It does take two spats to flip it....try it the "eye appeal" alone made it taste better

fishermann222........ketchup is for hotdogs........

Vinke the ketchup brown suger mixture is AWESOME, try it sometime. When you have salmon 3 times a week all year round you look for different ways to cook it.

Bar none...best salmon reciepe on earth...LOL. In the Pacific NW, we have lots of salmon and steelhead and this is the family favorite.

Take your filet, leave the skin on. Get the BBQ hot. Add smoke chips..I like alder or hickory.

Dry the fillet. On the meat side spread mayonaise all over it. Now add a liberal dusting of crushed basil, black pepper,a pinch of garlic powder, pinch of onion powder, pinch of savory. If you want you can give it a squeeze of lemon juice when you pull it from the BBQ.

BBQ covered and smoking at medium heat with the vents half open. DO NOT FLIP. When the top is golden and bubbling and the meat flakes, it is done. Serve it up.

Oh man.......I'm drooling just writing about it!!

TLC......that must be a NW traditional recipe ..... That is about the way most cook it here....
....fishermann222 I will try it for the family...........but I am not a ketchup fan.... Have you tried shaping the fish like a pork chop and drawing a bone???........

thanks all

We have a cook book with nothing but Salmon Recipes called " Salmon Recipes From Alaska" by Cecilia G. Nibeck. Tons of good ones in there. We try a new one each week to see which ones we like. A favorite is on the top of page 22 with Salmon Steaks on the grill. Always comes out moist and they taste just like steak.

Another one the kids love that is very easy is to cut a fillet into 2 2/1 to 3 inch chunks width wise, put in tinfoil with butter, johnny's seasoning and garlic powder, or with dill weed, and maybe an onion on either, and then seal up. Stick in the oven at 450 for exactly 15 minutes and they come out very moist as well and taste great.

-TJ

YOU MUST TRY THIS>>>>>>

For grilled Salmon:

Marinade for at least two hours in the refridgerator with,

* 1/3 cup water
* 1/3 cup olive oil
* 1/3 cup teriaki sauce
* a scoop of brown sugar

This is a great marinade and I grill salmon like this every week or so. Try it, you won't be sorry!!!

TLC,

Just had the Mayonaise recipie you listed tonight and it was great. The kids loved it. After marrying a girl from SE Alaska that grew up eating salmon, we had never had that. Very good.

Next is Fish's Ketchup and brown sugar.

-TJ

All Right....Top Jimmy! Glad you tried it. I first had salmon that way about 30 years ago when I first moved to Oregon. It still makes my mouth water every time I think about it.

OK guys, I was slow to report. I did Fish's recipie with the Ketchup and brown sugar. The kids could go either way on it, but the wife and I liked it.

I will have to report I think it was even better as a left over a couple of days later. Usually I don't like left over salmon in itself and usually I will make salmon sandwich's out of any left overs. Salmon always seems drier as a left over. With this recipie, it was very moist and warmed up great.

Thanks guys for the new recipies.

-TJ

any salmon done here is planked salmon only I do it over an open fire; butterfly the salmon, lay on a plank skin down and sprinkle brown sugar and cracked pepper then nail and wire to the board with finish nails and rabbit wire. Prop up next to the camp fire with a bed of coals and put wood on to smoke I use alder I make a hut out of boards to "smoke" the salmon. Smoke for half the day and 45 min before eating put dry wood on to turn the heat up and cook.
Done 4 salmon for our annual summer camp for Karate last weekend, the instructor says he won't come to teach unless I plank some salmon lol