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  1. I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350. The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for. I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes. The salsa was left over from a previous cook, but went really well with this dish, too. Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
  2. Here's my most recent fish cook... .turned out fantastic! Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9x13 baking dish with it. Place your rinsed and dried salmon filets on top of the sugar mixture and then cover the top of the filets with the rest of the mixture. Cover and refrigerate for 8 to 12 hours. Cook day: Remove the salmon filets from the brine. Rinse thoroughly and pat dry with
  3. My daughter grabbed up some fresh, wild Sockeye filets at Costco a few weeks ago. She dropped them into our freezer since she didn't have room in hers. Yesterday, she asked us to pull two out to defrost for a dinner. They were just around a pound each. They sat in the sink for three hours at which point she called and advised that she cancelled dinner due to a sudden stomach ailment. We put them into the fridge then decided today that we should cook them up to prevent spoilage. This afternoon, I made a brown sugar and kosher salt brine and soaked the fillets for just under two hours.
  4. Hi All, this was my second attempt at a cold smoked salmon. Attempt #1 was a learning curve for sure. I used a tail end of pink salmon (mistakes #1 and #2). I also pressed the salmon under a plate with 2 cans of tomatoes (mistake #3) in a 50/50 salt/sugar dry rub for 48 hours (Mistake #4). Finally I smoked the whole thing for 12 hours (5th and final mistake) on Adler pellets for 12 hours using an A-MAZE-N maze. The end result was something closer to salmon prosciutto in the centre of the fillet and salmon jerkey on the edges. Now, it wasn’t terrible per say. But it was way too smo
  5. Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/ Here's the shot after the brine: My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I
  6. My goal was to get this done last Friday, but life intervened. However, today is a beautiful Northwest day at the beach, and I could do this with the ingredients I had on hand. The recipe is for Brazilian Salmon Stew (Moqueca), and I used wild caught Coho Salmon portions, in a braise of chopped garlic, green pepper, onions, fresh tomatoes, cilantro, and the surprise ingredient, coconut milk. The salmon portions were skinless, then marinated in a mixture of lime juice, cumin, sweet paprika, s & p. I've never skinned salmon before, and it's a good thing I didn't have company as there was
  7. We all know the impact brine can have on poultry. There’s a lot more foods that can benefit from great brine. The idea to brine salmon came to me while watching an episode of America’s Test Kitchen. The ladies were pan searing salmon but I felt the brine would also have a huge impact on helping the fats to render quicker creating a moister and more tender salmon. I also took some additional advice and pulled the farmed salmon at 125 F. The result was salmon perfection. A moist flaky and buttery salmon without using any butter. The rendered salmon fat did all the hard work
  8. Tonights Dinner- having another couple over- going healthy as I need to lose weight and he is on the heart transplant list. So, low sodium, substituted much of the butter with avacado oil, etc. Anyway, chicken breast, salmon, salad and my 'what is it' dish of sweet potatoes, carrots, mango, korean cinnamon and brown and turbanado sugar- all cooked on the Big Joe. Sorry, we were half-way through dinner when I remembered to take the final pics.
  9. Documenting my cook on the Big joe tonight. Salmon with black pepper, sea salt, oregano, basil, and honey, corn in the husk and root vegetables in the dutch oven. red pots, zuch, garlic, green beans corn ala parm... and, plated...
  10. A buddy gave me a sack full of cucumbers his wife had grown in her garden.......great flavor on them, too, as one was sacrificed during tonight's dinner cook. Kitchen tunes engaged.... Getting the rolls ready..... Setup with some grilled salmon...... I have zero problems with putting the ugly sacrificial ends on my own plate....
  11. A while back I was researching whether brining is advantageous for fish. The "Test Kitchen" ran several tests and determined that yes, fish is well suited to brining. They recommended 45-60 minutes max at I forget what percentage mixture. I recently purchased Oakridge Rubs "Game Changer Brine Mix". I used their mixture recommendations (which mirrored the the same time limit as the test Kitchen). So, I brined for 50 minutes, dried off the fish, seasoned simply with butter, lemon, and dill. Cooked on Joe Jr, indirect, at about 500 (wanted 400 but it got away from me) for 16-17 minute
  12. Friday night at the casa When it comes to fresh wild salmon, my preference over every other type of cooking is in a hot cast iron pan. So out comes the well seasoned Lodge and in the pan a little grape seed oil, turned up medium high. Two filets, a little salt and into the pan skin side down. A quick flip for a minute or so. A little fresh tomato and shallot sauce in another pan. Nice little pinot from New Zealand.... great acidity, perfect foil for this fat Chinook. Time to plate. My Friday night with my beautiful bride, the love of my life.... it doesn't get a
  13. Our favorite meal (because it is restaurant worthy and really simple) is grilled Salmon and Fettuccine Alfredo with a Caesar Salad... Found a copycat recipe for Alfredo Sauce like Olive Garden : its easy to make so we just cut the ingredients in half for just the two of us (full amounts are shown for recipe) 1 stick of butter / 3-4 cloves of garlic (minced fine) / 2 cups of heavy cream / dash of black pepper and salt / 1.5 - 2 cups finely grated fresh Parmesan cheese / 12 oz or so box of Fettuccine or other favorite pasta Melt butter gently in sauce pan over medium to low heat /
  14. A successful day outside the Golden Gate, A nice twenty pound King in the box Enjoyed a visit by a Humpback Whale Time to prep Off with his head One side The other Cleaning up the filets Separating the steaks Ready for the food saver and the grill The rewards for a job well done.
  15. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minute
  16. So last evening was a nice night to try a cook that I only do occasionally ... planked salmon. I found these Canadian Sugar Maple planks at the local BBQ Speciality Shop and they were on sale ... at $14.95! I'm a sucker and got a package as I had a nice couple of pieces of salmon marinating in an olive oil, garlic, a tad bit of lemon juice, red pepper flakes, etc. Here is that cook. I soaked the planks about 2 hours as prescribed on the packaging and here it is going on the grate. This picture shows the salmon placed on the plank after the plank had heated for about 45 minute
  17. Glazed Salmon with Crawfish Creamed Spinach Tonight’s meal was an all hands-on family cook. The main was grilled salmon filet that was marinated for several hours in light soy sauce, sesame oil, Vietnamese fish sauce, grated ginger, brown sugar, and honey and then direct grilled at 375 with apple wood. It was basted during the cook to form a glaze using set aside marinade. I like to cook it in my grill basket with the thin parts of the fish overlapped to provide a uniform thickness. Yesterday, we did a crawfish boil (35 lbs of Louisiana goodness) and I turned to my son tonig
  18. Today I made my first Alder Smoked Salmon on Traeger pellet smoker, grill following the recipe that came with the unit I bought from Costco roadshow. The taste was good, my wife also like the flavour and so does my eldest son.
  19. Well, if you have a fussy guest coming over for dinner that likes to complain about everything, Snoop Dog has the solution for you. Cannabis Smoked Salmon: https://www.merryjane.com/food/salmon-is-the-latest-addition-to-cannabis-infused-fine-dining Yup, Snoop ready to fill his Joe's up. You already know what he's going to mixing with pecan wood chunks during tonight's cook. So if the neighbor's laying in the middle of their drive-ways tonight counting stars, you know who to blame. Apparently Marry Jane will be making their own rubs, marinades, and turkey herb. So if you're turkey seem
  20. Salmon Bisque Been way too busy with work and travel so have not posted in a while. Feeling disconnected from the community, so let's fix that now. A fresh 1.5 lb salmon filet needed to be cooked. Did not feel like grilling it. Did not want to poach it. Tired of the same old salmon cook. Hummm… fall is in the air and it is cool today…how about a “bisque". Filleted the salmon off the skin and chopped it almost to a tartar consistency. Chopped Salmon - Hard to Resist Eating It Just Like This The basic flavoring elements for the bisque base were: carrots, gre
  21. Blackened Salmon & Grilled Brussels Sprouts Been on business travel for several weeks and got home feeling the pangs of Kamado withdrawal. Despite a hot summer evening in Georgia, it was time to fire up one of the Joes. Since Big Joe is down for routine maintenance and because my usual fish grilling basket that I modified to fit in Big Joe will not fit in the Classic Joe it was a good opportunity to change up my usual cook. Enter the round cast iron griddle which fits nicely in the classic. Time for blackened salmon. Sides were grilled Brussels sprouts and a simple salad.
  22. Good morning everyone, I'm going to plank salmon for the first time this evening on my Vision. I was wondering if I could pick everyones brain as I have a few questions... 1. The cedar planks are new, anything special I need to do besides soaking them? How long should I soak them? Anything I need to do to season the wood? 2. I assume you do this indirect, is there a recommended temperature? 3. Cook finished at about 130 degrees? 4. Is there any particular seasoning or marinating of the salmon that works best for a plank cook? Or is that the purpose of the cedar? Many th
  23. On Thursday I try to cook seafood, and with my quest for some one pan meals, I came across this roasted salmon, kale and cabbage recipe. I added the tomatoes and revised for kamado cooking. It was plenty for our dinner, maybe could have used a slice of crusty bread, but definitely on our menu rotation. The cabbage is soft and sweeter, and the kale is crispy when roasted, so the tomatoes give you that pop of juice. Being in the Northwest I used wild sockeye (could have used Copper River Salmon but didn't want to spend the money for the hype). I suppose other types of fish would work as wel
  24. Today I ran across King Salmon marked down to $12.50 a pound. I decided to make a quick lunch of it. The salmon was rinsed then patted dry. A sweet soy glaze was lightly spread over the top surface of the salmon. Szeged seasoning was then sprinkled upon the sticky soy glazed surface. A fire with apple wood chunks was prepared in the Joe Junior. Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking. The fish was pulled at an internal temperature of 140, and turned out moist and smoky.
  25. Tonight's dinner: Atlantic salmon on a cedar plank with grilled asparagus and flesh fried potatoes. I make these plank out of scrap material at my job, about 1/4" thick, I soak em for at least an hour before grilling. salmon is seasoned with Adobo, dried parsley, fresh ground black pepper, and dash of Hungarian spicy paprika. Potatoes are cooked to tenderness and sauteed.
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