Salmon recipes for the grill
I really like the Rub With Love rubs by Chef Tom Douglas out of Etta's in Seattle. The smoked paprika and thyme really make my mouth water. I've tried it with skin on and skin off. His pork rub is the only rub I ever had on ribs where I didn't miss the sauce.
You probably need fresh salmon for this but we tempura salmon chunks and have them with stir fried udon noodles and veggies. There's a Japanese sauce that we get at the store that we add to the stir fry. Get some wasabi for the salmon. Yummy.
Saw this recipe in the paper a few years ago:
Ingredients: Salmon fillet, cherry or grape tomatoes, potato wedges, green beans, salt, pepper, garlic powder and lemon to taste
Preheat oven to 400. Cover potatoes, green beans and tomatoes in olive oil, salt, and pepper. Place in baking dish and bake for 10 minutes. Place them to the side,enough room to put salmon fillet down in the baking dish. Season salmon with garlic, salt, pepper, and lemon. Bake 10-15 minutes, or until fish is flakey.
Works well with northern pike too!
Salmon burgers - Take half your fillet and put in blender/food processor with a touch of olive oil, butter and whatever seasoning you like (I like taco seasoning variations are limitless) and blend until a paste. Cube the rest of fillet into 1/2 inch pieces. Mix the cubes and paste thoroughly. Form patties about an inch thick then grill burgers or fry in some olive oil on stove. Serve on a bun with cheese, toppings, etc. burger style or serve on top of a pile of black beans. A lime chipolte mayo topping is good with the taco seasoned burger.
Quick easy Salmon on the grill.
salmon fillet on a brown paper bag skin down.
With scissors cut all away around it leaving about a 1/4" of bag showing.
brush on olive oil.
sprinkle on favorite dry spice(north woods fire,by Penzey)
heat grill to about 375-400
scoop salmon/bag up with cookie sheet,& put on grill for 10-15 mins. depending on size of fillet.
the skin sticks to the paper bag,which does not burn up on the grill because of the skin oils.
oh so good.
On a medium grill, skin side down first, flip and cook to medium. Skin side first seems to keep it from sticking. Flip to skin side down again, smear top and sides with mild BBQ sauce, give it two more minutes and serve medium well with more sauce on the side. I like to slice off the skin and remove dark, fatty flesh and line from skin side before serving. Had it this way at Riva's on Navy Pier 15 years ago- it's been my go-to salmon grill since than.