JaLink Posted July 22, 2007 Report Share Posted July 22, 2007 New to my ceramic cooker...what is the best way to cook salmon steaks. Do I need a 2 inch steak to insert temperature readout? How long at what temp? Thanks, Jalink Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 22, 2007 Report Share Posted July 22, 2007 Re: Cooking salmon New to my ceramic cooker...what is the best way to cook salmon steaks. Do I need a 2 inch steak to insert temperature readout? How long at what temp? Thanks' date=' Jalink[/quote'] Wish I could be more help on grilling fish, but I have little experience in that area. I did cook some Halibut steaks a little while back that turned out fantastic. I read several different places that give times based on minutes per inch of thickness, but I just don't believe in hard fast cooking times when there are so many variables. One rule I do follow is do not flip the fish until it is ready (or it will tear apart). When a side becomes done, it will release from the grill. I check adhesion once in a while and when it releases, I flip it. Then cook about the same approximate time on the other side. Before I removed the fish from the grill, I ensured the meat is flaky and solid in color (instead of opaque). So how's that new grill working out for you? For some reason I bet perfectly - huh? hehe -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted July 22, 2007 Report Share Posted July 22, 2007 I used to cook a lot of salmon. I'd do them at high temp just like a steak. They were about 1 in thick. Like DJ says, no hard-n-fast times. But they were about 4 minutes a side with a similar dwell...at around 600-700 degress. They were great blackened salmon. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 22, 2007 Report Share Posted July 22, 2007 Yup, I forgot to mention a temp - hehe - thanks Curly. I do the same, very hot (sear grill). I like the Dizzy Pig Swamp Venom season on mine. It is basically similar to a blackening season. Mmmmmm! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 22, 2007 Report Share Posted July 22, 2007 I did a thick salmon steak rather low and slow and smokey. Pat dry. Little olive oil. Rubbed with sea salt and turbi or brown sugar, and some other seasoning. Left the lid closed at about 200 for a couple hours. Turned out delicious! But seared like a steak is good, too. Different flavors. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 23, 2007 Report Share Posted July 23, 2007 I grill salmon fillets regularly. I like to skin mine before cooking, but I just give them a good coating of blackening seasonings, and grill at medium to medium-high heat, direct, on the main or lower grill (depending on how hot my fire is, and what I want to cook with it.) My best advice whenever cooking fish...heat your grill, then oil the grate with a rag dampened in cooking oil. Scrape/clean the rack if necessary, then oil again just before adding the fish. This will ensure even the most delicate fillets release easily. I actually oil the grate before I grill anything, but its a necessity when grilling flaky fish! Quote Link to comment Share on other sites More sharing options...
Curly Posted July 23, 2007 Report Share Posted July 23, 2007 There ya go, people cook salmon successfully low-n-slow, medium, and high heat. Ya can't miss on these cookers. Quote Link to comment Share on other sites More sharing options...
Hogwart Posted July 30, 2007 Report Share Posted July 30, 2007 Salmon Go to the Weber Virtual Bullet web page and check out the "Car Dog's" recipe for smoking salmon filets. It is really good. Quote Link to comment Share on other sites More sharing options...
Sanny Posted July 30, 2007 Report Share Posted July 30, 2007 Re: Salmon Go to the Weber Virtual Bullet web page and check out the "Car Dog's" recipe for smoking salmon filets. It is really good. http://www.virtualweberbullet.com/salmon1.html For the search engine impaired, here it is. Quote Link to comment Share on other sites More sharing options...
Pyro Posted September 8, 2008 Report Share Posted September 8, 2008 Naked Whiz Salmon Recipe TNW's recipe for Salmon is one of the finest I have ever tasted. The pecan pellets give a wonderful, slightly smokey flavor to the fish w/o hiding its flavor. As usual, the better fish you start with, the better your results. I eagerly anticipate trying this recipe with Copper River King. I have put a link to TNW's recipe as well as my own version of a tartar sauce that I believe goes well with it Wayne The Salmon http://www.nakedwhiz.com/pcnslmn.htm Tartar Sauce 3/4 cup fresh lemon juice 1/2 cup good mayonnaise 1 tablespoons well drained dill pickle relish 1 tablespoon drained and chopped capers 1 teaspoon anchovy paste 1 teaspoon dijon mustard 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper to taste Reduce lemon juice to 1/4 cup and cool. Combine 1 tablespoon of the reduced lemon juice with the rest of the ingredients. Retain balance of lemon juice. Refrigerate for one to two hours. Adjust seasonings as needed. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted September 8, 2008 Report Share Posted September 8, 2008 Fresh Coho is in in Pugetopolis, so last night I cooked two (hypothetical, my camera battery died) 3-pound fillets. Rubbed with Raging River, cooked at 225 for 90 minutes. Delicious! Soon I'll try a high temperature sear approach. Mike Quote Link to comment Share on other sites More sharing options...
dub Posted September 10, 2008 Report Share Posted September 10, 2008 I use sacrificial lettuce underneath my grilled fish, No sticking problems Quote Link to comment Share on other sites More sharing options...
Beeps Posted February 1, 2010 Report Share Posted February 1, 2010 Tried out Sanny's post and it was wonderful!!! (Salmon is my favorite) Thank you for posting, I have tried Pyro's sauce and it is fantastic: Nice TV Remote, I know (Bacon and Brussel sprouts and mushroom risotto!) Quote Link to comment Share on other sites More sharing options...
mguerra Posted February 1, 2010 Report Share Posted February 1, 2010 re-post Here's a keeper. Marinate a hunk of salmon in pineapple juice for some hours. Lightly brush on some soy sauce. Rub on a mix of brown sugar and cayenne. Grill skin side down, don't flip it. When that white squoogy goo starts oozing out, it's done. Keep the lid shut as much as possible. Absolute heaven. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted February 1, 2010 Report Share Posted February 1, 2010 Brined salmon on bed of basil Our favorite way to cook salmon is to brine it lightly for four or so hours (1/2 cup salt, 1/4 cup sugar per gallon water) then lay it on a bed of supermarket basil (the weed, not anything you'd make pesto from, but readily available and perfect for this application) then smoke over apple chunks gently at 225 F or so till melt-in-your-mouth done. A Spanish cazuela is a perfect vessel for this dish, but anything will do; the salmon never touches the pan. Quote Link to comment Share on other sites More sharing options...
fcnich Posted September 18, 2011 Report Share Posted September 18, 2011 Re: Cooking salmon Hi Syzygies, Just a couple questions, do you cook this on foil and on what rack? My neighbor has quite a bit of salmon, (he fishes) and wants me to cook some on the kk, he had some pulled pork was shocked at the moistness of it. We dont eat alot of fish just some crappe and bluegill once in a while. Thanks!! fcnich Quote Link to comment Share on other sites More sharing options...
MadMedik Posted September 19, 2011 Report Share Posted September 19, 2011 Re: Cooking salmon I just did some 'smoked salmon', huge fillets from Costco. Filled up both the main grill and the upper grill (4 huge fillets). I cooked low and slow...for me that is about 180 to 190 degrees, for about 3 hours or so...my goal being 145 degree internal temp or a bit higher if like it drier. Used deflector stone, 2 or 3 pieces of Alder Wood, home made marinade....very tasty. Cut up in 22 pieces, vacuum seal packages, freeze for another day. The first time the fillets had skin on 1 side, so i just put Pam on grill, put skin side down and it did not stick at all. Cooked on the main grill. The last time, my fillets had NO skin, so i did put just enough foil down to match width of fillets. I also put Pam on foil. Used both grills. These did not stick either. My father did 1 huge fillet on his KK, forgot the foil, and his came off grill quite nicely...no sticking As for cooking it for a fish dinner to eat as main course, i have not yet done Salmon this way. I only like salmon when smoked... Quote Link to comment Share on other sites More sharing options...
fcnich Posted September 19, 2011 Report Share Posted September 19, 2011 Re: Cooking salmon Thanks MadMedik. Guess i wil take a stroll down salmon lane..... always fun to learn something new!! Thanks again!! Quote Link to comment Share on other sites More sharing options...
bwright Posted December 22, 2011 Report Share Posted December 22, 2011 Re: Cooking salmon I just put king salmon (Scottish farmed so supposedly ecologically sound), steelhead (farmed by who knows) and rainbow trout (farmed again). I have cooked a lot of fish on the KK and smoked some from time to time. This time I am preparing for a xmas party and wanted a lot of smoked fish. I like pretty heavily smoked and fairly dry smoked salmon and trout. I have had a lot of success in the past with trout. So, instead of being smart and checking the forum before I started I did it my own way. Brined all of the fish overnight in just kosher salt and lots of water. Stuck them on the lil Isla, the salmon on the lower rack also filled remaining space with some of the trout. Steelhead and rest of salmon on top grill. Mostly cherry chunks but also some other stuff, probably lemon and guava under the heat shield. I did not leave the fish to dry before putting them on. But I am starting at a very low temperature (between 100 and 110 F) and hope this will dry it. It seems to be forming some pelliciles now. After consulting forum I added some lime juice (have abundance of Mexican limes on my tree). I intend to keep it at this temperature for as long as practicable, take some out and freeze it to destroy possible parasites) and up the temperature on the rest until I get it to at least 145 internal temperature. Unfortunately, as I was putting this post together the temperature rose to 124 degrees and I can't seem to get it back down even by closing top draft and nearly closing bottom. Any suggestions about how to keep it lower? Will report back when done. Hope I will figure out how to put in pictures by then. Quote Link to comment Share on other sites More sharing options...
bwright Posted December 22, 2011 Report Share Posted December 22, 2011 Re: Cooking salmon Quote Link to comment Share on other sites More sharing options...
