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Fresh Salmon

Old 12-11-2008, 03:46 PM
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Default Fresh Salmon

Just got a box of smoked and fresh salmon from an employee who's nephew spent a week in Alaska. I've never been a fan of salmon but I have 5 whole gutted with the head removed. I steaked 3 and will defrost the other 2 and remove skin and prepare.
Anyone have any recipes? How about the smoked salmon? Appreciate any input.
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Old 12-11-2008, 04:15 PM
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Default Re: Fresh Salmon

The website says it all

http://www.justsmokedsalmon.com
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Old 12-11-2008, 04:34 PM
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Default Re: Fresh Salmon

teriaki/brown sugar/honey/soysauce marinade, grilled on a cedar plank...nufff said....
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Old 12-12-2008, 05:16 AM
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Default Re: Fresh Salmon

The marinade is good. I Skip the cedar plank. Just throw it on the grill.
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Old 12-13-2008, 09:48 AM
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Default Re: Fresh Salmon

...smoke is key!
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Old 12-13-2008, 10:02 AM
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Default Re: Fresh Salmon

Adirondack Salmon Chowder
From the Adirondack Series by Musky Bob

· ½ stick butter
· ¼ cup flour
· ½ cup chopped onion
· 6 slices bacon, diced
· ½ cup diced celery
· 1 ½ teaspoons garlic powder not garlic salt
· 1 tablespoon old bay seasoning
· 1 ½ cup diced potatoes
· ½ bag baby carrots, cut bite size
· 1 cup chicken broth
· 1 teaspoon salt
· 1 teaspoon ground black pepper
· 1 teaspoon parsley
· 1 teaspoon dried dill weed
· 2 6” salmon fillets, de-boned & cubed 1”
· 1 qt. milk
· 1 (15 ounce) can creamed corn
· 1 teaspoon cornstarch
· 1 12 oz. pkg. Cream cheese
. 2 Bay leaves

1. Saute bacon, then add butter, onion, broth, celery, and garlic powder & cook until onions, carrots, and celery are tender. Stir in potatoes, old bay seasoning, parsley, salt, pepper, and dill.

2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.

3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through.

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Old 12-13-2008, 10:09 AM
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Default Re: Fresh Salmon

I just tried a batch of grilled salmon using a recipe from Debra Jean Sportfishing out of Two Rivers, Wi. In one batch, I am now kicking myself for giving away dozens of fish this summer. Get a gallon size zip-lock bag, and pour a quarter cup of olive oil inside. Then dump a heaping tablespoon of blackened fish seasoning inside the bag. Add a half tablespoon of Tarragon seasoning, along with 1/4 to 1/2 teaspoon of garlic powder, and thoroughly mix everything inside the bag. I also added a couple shakes of minced onions to the bag. Take 2 or 3 pounds of skinless, boneless salmon pieces, rinse and dry them, then dump them in the zip-lock bag. Work the bag until all of the pieces are thoroughly covered with the mixture, then stick in the frige and marinate it for a good 18 hours. Stick the fish directly from the bag into a fish basket, and grill until it's done. It's tremendous hot, but I think even better cold. Tastes like chicken.
BLOOD N GUTS

I've been doing some tinkering with this recipe, and have even improved on it. Now I take the gallon bag, and dump 1/3 cup of olive oil into it. Then I add a tablespoon of Zatarain's blackened fish seasoning, one tablespoon of Cavender's Greek seasoning (also at walmart), 1/2 teaspoon of garlic powder, and 2 or 3 tablespoons of brown sugar. You can drop the Tarragon seasoning if you want, but still add a few shakes of minced onion if you like. Marinate the fish in this mixture for 24 hours, then grill. Wow, it's got a little bite to it, with just a hint of sweetness mixed in. A great combination.

I copied that from GLA.com and when I make it everyone raves about it.
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Old 12-13-2008, 12:04 PM
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Default Re: Fresh Salmon

http://waterandwaves.blogspot.com/20...ax-recipe.html
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Old 12-13-2008, 12:35 PM
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Default RE: Fresh Salmon

joeyd - 12/11/2008 3:46 PM

Just got a box of smoked and fresh salmon from an employee who's nephew spent a week in Alaska. I've never been a fan of salmon but I have 5 whole gutted with the head removed. I steaked 3 and will defrost the other 2 and remove skin and prepare.
Anyone have any recipes? How about the smoked salmon? Appreciate any input.
Pacific Northwest guy born and raised. Back when there were salmon to catch.

Here's a cheap and good recepie.

Split a whole salmon down the middle and lay the skin on the barbeque side.
Season with salt/pepper...or Lawrys or any seasoning of your choice.
Take a rubber spatula and layer a very thin layer of mayonaise over the meat. (same thickness you would making a sandwich)
Then cover the fish with thin slices of lemon. Deal them over the fish like a deck of cards.

Close the grill and heat to 300. When the meat changes color and starts to fall away from the bone---she's ready!!!!!

You can do this variation in the oven with the skin side down to the foil. You can bake at 300, or you can even put the pan on the top grill and broil with the oven door slightly open and get the same effect.

The barbeque is great because of the smoke and juices and oils.

Either way, makes for great fish.

My mother's recepie for smoking salmon was 1/2 cup brown sugar 1/2 cup regular sugar and brine in water coverning the fish.

Then smoke the fish in a Lil Chief and cook to proper consistency. (See Lil Chief Smoker for how to do it)
Smoked Salmon, Wheat thins/Triscuits and beer!!! UMMMMMMGOOD.
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Old 12-13-2008, 02:05 PM
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Default Re: Fresh Salmon

As said above^^^^^^ Mayo , cover a cookie sheet with foil , throw 6 or 8 salmon steaks on it , cover fish with enough Mayo so you don't see the fish , slide the whole shoot'en match into the broiler .

When golden pull out and eat.

Takes all of 10 min. start to finish.

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Old 12-13-2008, 02:58 PM
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Default RE: Fresh Salmon

I've caught and cooked hundreds of salmon - and this is - by far - my favorite recipe -

Take the filleted Salmon and marinade it with equal portions of Soy Sauce and REAL Maple Syrup. Add FRESH ginger (diced is fine) and allow it to marinade for around 5 hours. Soak a cedar plank for 3 hours - then smoke it on the plank on a HOT grill. Garnish with fresh sliced lemon.

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