ok, how do you BBQ salmon steaks

[Guest]

i have a couple of friends over for dinner tonight. i'm a veggie so i know nothing bout meat etc. but they wanted fish and we decided to buy a whole lot of salmon steaks.

how do you bbq it? marinade? seasoning?

help!!

 

[jomar]

I usually just crank the grill to high and cook them for three or four minutes each side (depending on thickness). Salmon has a stronger flavor than white fish so I typically don't marinate it. But others may give you ideas.

You want to make sure it's not raw in the middle, but not cook it too long because it can get dry. Also, fish cools quickly so try to go from grill to mouth with minimal wait.

Have fun!

 

[RogueLurker]

http://allrecipes.com/Recipe/Grilled-Salmon-Kyoto/Detail.aspx

I don't eat fish ... but this one got lots of reviews and high ratings. You can do a search on Salmon Steaks for other recipes.

Good luck ...

 

[Guest]

I usually just crank the grill to high and cook them for three or four minutes each side (depending on thickness). Salmon has a stronger flavor than white fish so I typically don't marinate it. But others may give you ideas.

You want to make sure it's not raw in the middle, but not cook it too long because it can get dry. Also, fish cools quickly so try to go from grill to mouth with minimal wait.

Have fun!

great thanks!!

 

[FallingToFly]

I usually just rub it really well with lemon juice and ground black pepper about an hour before cooking and put it in the fridge.

 

[buxxxom]

For a little bit of added flavor, I mix soy sauce, honey, and a dab of fresh grated ginger and marinate for just a few minutes before grilling. You can also add a little bit of 5 spice powder.

 

[kramerkramer]

finally, a lit post that's please a group of strangers. Jomar's advice is spot on. I grill mine on high heat 450 degreesish for five min on each side for guests. (3 each for mine, I like it just done.)

no need to marinade. just rub it vigorously with oil, lemon juice, pepper and fresh basil (sage is good as well).

if the steaks have a flesh side and a skin side, I lay them out and cook the flesh side fist. it helps with the flip.

a light red goes well with salmon

 

[Guest]

youre all just great

 

[Guest]

.................

 

[kramerkramer]

youre all just great

be sure to let us know how it goes.

as a side, I cut a cucumber in 1/2 inch circles, drizzle with oil, salt, and pepper. grill next to salmon unflipped for 2 minutes. grill a sliced red onion the same way but undressed. remove both and dice both. toss with a little sour cream and whatever herb you use for the fish. its almost got a greek gyro sause flavor.

 

[Jenny_Jackson]

Fem, I come for Salmon country. I've caught and grilled many of them. This is what we do.


First, the salmon should be freshly caught, not frozen, and filleted off the bone. Then laid skin side down on Aluminum Foil. Sprinkle with salt, pepper and dirzzle with olive oil and lemon juice.

Grill on high (do not turn it over) until the flesh begins to separate. You got it.

http://i92.photobucket.com/albums/l27/Jenny_Jackson/ScreenShot303.jpg

 

[Dar~]

I take rings of red, yellow, green, and orange bell peppers and lay them out on the fish wrapped in foil with a few thin rounds of lemon and a generous dollop of butter spread even.

 

[Zeb_Carter]

Never cooked a salmon steak, salmon fillets I have many a time but I can't see that's much different.

You have a lemon/pepper recipe and a honey/ginger.

So I'll give you a butter/garlic.

Stick of butter (1/4 pound) melt it in a sauce pan.

Four or five cloves of garlic, minced. Add to butter.

Saute(sp?) the garlic until tender, remove from heat.

Grill the steaks brushing on the butter/garlic.

 

[3113]

I take rings of red, yellow, green, and orange bell peppers and lay them out on the fish wrapped in foil with a few thin rounds of lemon and a generous dollop of butter spread even.

Ah, yes, this is one of the most wonderful ways to cook fish. You put a little white wine, lemon slices, sliced leaks and some subtle herb like chervil or thyme in a packet with the fish--packet meaning a large piece of foil that you fold over the fish and twist/fold the edges all around so that it's sealed. Cook over a high heat so the envelope puffs up--and the fish and veggies poach within.

When you break it open you have a delicately flavored fish. Really delicious but best for filet not salmon steak.

 

[skittles_lm]

Make a marinade as follows:

1/2 cup soy sauce
1/3 cup spicy mustard
1/4 cup peanut butter
2 cloves garlic, minced
1 tsp fresh ginger, grated

marinate salmon for an hour or so (it takes really quickly) then grill. I promise your friends will love it.

you can also make mango salsa to go with it. that would be mango, cucumber, jalepeno, cilantro, and diced nice and small and tossed. Yum!

 

[kramerkramer]

my nieghbor swears by wrapping salmon and cooking it in the dishwasher. I cannot bring myself to try i.

 

[CharleyH]

i have a couple of friends over for dinner tonight. i'm a veggie so i know nothing bout meat etc. but they wanted fish and we decided to buy a whole lot of salmon steaks.

how do you bbq it? marinade? seasoning?

help!!

I am little too late, but NEVER BBQ salmon! Salmon gets tough grilled like a steak. Unless you BBQ it properly. 12 to 15 minutes in the oven or even on the BBQ wrapped in tin foil is enough at a temp of 450 degrees F for that length. Any more time? It will dry like your skin on a beach and taste awful.

I don't have marinades (because I am a good cook) although I do have sauces. Sorry I could not tell you sooner. Much luck!

 

[jomar]

I am little too late, but NEVER BBQ salmon! Salmon gets tough grilled like a steak. Unless you BBQ it properly. 12 to 15 minutes in the oven or even on the BBQ wrapped in tin foil is enough at a temp of 450 degrees F for that length. Any more time? It will dry like your skin on a beach and taste awful.

I don't have marinades (because I am a good cook) although I do have sauces. Sorry I could not tell you sooner. Much luck!

I disagree Charley. I always cook it on the grill and it turns out just fine. Though you may be right that there's less margin of error cooking it on the grill rather than in the oven.

 

[BlackShanglan]

Dill also goes nicely with a little butter and lemon.

Charley, you know I adore you, but marinades are lovely things. I shan't be giving mine up any time soon.

 

[CharleyH]

Dill also goes nicely with a little butter and lemon.

Charley, you know I adore you, but marinades are lovely things. I shan't be giving mine up any time soon.

I marinade more than I tell, Shang. But still" 12 to 15 mins to cook fish, especially salmon at 450F TOPS for tender.

 

[cloudy]

I want some white fish, now.

 

[BlackShanglan]

I marinade more than I tell, Shang. But still" 12 to 15 mins to cook fish, especially salmon at 450c TOPS for tender.

Now on that we are in entire agreement.

 

[BlackShanglan]

I want some white fish, now.

Nudge me in that direction. I've personally been craving funnel cake, and if I yield to that temptation I'm going to be sick for days. I need to get a craving for something more friendly!

(Oooh ... come to think of it, there is a rather beautiful tuna steak in the freezer. I know, I know, it's not fresh - but for frozen, it's a lovely one.)

 

[cloudy]

Nudge me in that direction. I've personally been craving funnel cake, and if I yield to that temptation I'm going to be sick for days. I need to get a craving for something more friendly!

I always crave stuff like that: fish, broccoli, stuff that no one else ever craves.

 

[BlackShanglan]

I always crave stuff like that: fish, broccoli, stuff that no one else ever craves.

I actually had a sort of mild craving for this jok (rice porridge) when I made it, but having eaten little else for two days, I find it's paling in its appeal. (Although still quite nice with shrimp in it.)