K.I.S.S.

Keep It Simple Salmon

I asked a few folks for a simple grilled salmon recipe on my way home from work last night.

Got a few suggestions, but Fungunnin's won.

He suggested just salt and dill.

I tweaked it a little.  Very lightly coated the fillet in Soy Sauce, then added salt, dill, and lemon pepper (all in very sparing amounts).

Pre-heated the grill to 450+ and seared the meat side and turned it down to around 300 and let the magic happen.

20 minutes later I was lovin it.  The Wife had tiger prawns and our side was marinated artichoke hearts (also grilled).

Pictures or it didn't happen

Sent from my DROID RAZR using Tapatalk 2

Do you have any problems cooking fish directly on the grill?  Sticking, breaking, cleaning?

Looks awesome

Do you have any problems cooking fish directly on the grill?  Sticking, breaking, cleaning?

None, zero.  Ceramic coated grill and I turn the flame way down and spray pam on it right before I throw the meat on.  I turn the heat back up as soon as I'm done spraying.  (if you don't turn the heat down the Pam turns into a torch)

Yummy!  Looks awesome!


Sent from my iPhone using Tapatalk

What'd you marinate those artichokes in.

It all looks yummy.  I haven't had breakfast yet.  Time to walk over to the fridge ...

-Alle

Looks great,Lee! Thats how I like it,varying herbs a little,maybe a little butter to brown. Also like to get some alder chips smoking with lid down for a few minutes!

Do you have any problems cooking fish directly on the grill?  Sticking, breaking, cleaning?

None, zero.  Ceramic coated grill and I turn the flame way down and spray pam on it right before I throw the meat on.  I turn the heat back up as soon as I'm done spraying.  (if you don't turn the heat down the Pam turns into a torch)

Or, a paper napkin with cooking oil cleans/lubricates grill nicely.

I marinated the artichokes in kirkland sauce.   

Looks great,Lee! Thats how I like it,varying herbs a little,maybe a little butter to brown. Also like to get some alder chips smoking with lid down for a few minutes!

Do you have any problems cooking fish directly on the grill?  Sticking, breaking, cleaning?

None, zero.  Ceramic coated grill and I turn the flame way down and spray pam on it right before I throw the meat on.  I turn the heat back up as soon as I'm done spraying.  (if you don't turn the heat down the Pam turns into a torch)

Or, a paper napkin with cooking oil cleans/lubricates grill nicely.

Or slice an onion in half at the equator, stick a fork in the root end,  dip the cut side in the oil of your choice, then use the cut, oiled face of the onion to lube the grill.  Flavor and no sticky all in one package.

Or slice an onion in half at the equator, stick a fork in the root end,  dip the cut side in the oil of your choice, then use the cut, oiled face of the onion to lube the grill.  Flavor and no sticky all in one package.

+1

-Allen

Or slice an onion in half at the equator, stick a fork in the root end,  dip the cut side in the oil of your choice, then use the cut, oiled face of the onion to lube the grill.  Flavor and no sticky all in one package.

+1

-Allen

I just keep a tub of Crisco next to the grill. It works great and keeps the cast iron well seasoned.

Sent from my Galaxy Nexus using Tapatalk 2

Another KISS "recipe" for salmon.

Just lightly brush the non-skin side with mayo and then throw it on the grill. Done.

I had to try it to believe it - it's great. Try it on a little piece first if you're afraid of ruining good salmon; you might add it to your favorite recipes. I have.

The only way I can get my picky niece to eat salmon is to brush with soy sauce and grill, then sprinkle the top with a bit of brown sugar a couple minutes before finishing.  The sugar melts and blends nicely with the fish.

Gonna try the mayonnaise...sounds interesting.  Love the onion to oil the grill trick also.

Another KISS "recipe" for salmon.

Just lightly brush the non-skin side with mayo and then throw it on the grill. Done.

I had to try it to believe it - it's great. Try it on a little piece first if you're afraid of ruining good salmon; you might add it to your favorite recipes. I have.

Another variation to this is to add a bit of soy sauce and that sriracha sauce (ground hot pepper and garlic paste you see at pho restaurants) to the Mayo. Mmmm...mmmm....


Sent from my iPad using Tapatalk HD