I just wrote this up for a buddy, so I thought I would cut and paste here:

Here is what I do:

Preheat grill to medium temp.

Take 1/2 stick of butter and melt it in the micro 40 seconds.
Juice two lemons into the butter
Add 1-2 tablespoons of minced garlic
Add 1/4 onion finely chopped
take a Roma Tomato, and dice the skin part into small pieces, dont add the guts of the tomato.
1 tsp pepper

mix it all up.

Use a grill brush a brush olive oil onto grill surface.
Place Salmon Fillet skin side down directly on grill.
Baste entire fillet with contents of mixture, Dumping all the onion and tomato bits on top of fillet.

Cover fillet with tin foil and cook for 8-11 minutes, You want to make sure grill isn't too hot so that fires start under fillet.

Check fillet with knife to make sure fillet is cooked through.

Once cooked, slide a spatula between the skin and meat and it will come right off. flip over spatula and scrape off Skin.


Enjoy!

My favorite is similar.

First: use the following ingredients for the baste.

Butter, Dill, Garlic, Lemon and Worschester (just a drop or two.)

Grill to Medium Heat*
Fish Skin side down diretly on Grill.
Baste with 1/2 of mixture.
Cook until fish is done just over halfway through.
Slide Spatula (Big metal grill spatula works best) Between skin and fish.
Flip fish over onto adjacent area of grill. (Not back ontop of skin.)
Finish cooking and baste with 2nd half of butter.

Serve and Enjoy.

*Grill is to medium to avoid flames. A spray bottle with water helps as well.

This receipe is also fantastic with Steelhead.

Build Fire.
Put grill on fire.
Put fish on Grill.
Pour beer on fish to put out fire.
Eat Fish.

Thank God you arent in charge of the Potluck menu bro!

Gutz I'm really partial to the plainer the better. Sometimes just salt and pepper, maybe a little alder for smoke. Or like last night--- fresh coho, Rubbed With Love
Tom Douglas salmon rub.

I like it Sky-Guy. Here's an ultra simple recipe that tastes awesome.

Pre-heat to medium
Lay down thawed fillet on tin foil
Sprinkle with brown sugar (don't be shy)
Sprinkle with garlic salt

Jerry;
That is on the menu Friday in #44 at SC.

First let me start by telling everyone I spent 3 years in a culinary apprenticeship studying classical French cuisine. Here is the best BBQ (char grilled) recipe I ever came up with while I was working in the restaurant industry.

½ stick butter
1/8 C diced shallots
1/8 C diced garlic
1/8 C diced onion
1 tsp salt
1 Table spoon cracked black
2 Table spoons brown sugar
¼ C White wine

4 - 8oz Salmon filets

Melt butter over medium heat in a sauce pan. Add onion, garlic, shallots, salt and pepper. Sauté until onions are translucent. Add brown sugar and cook 3 minutes making sure the sugar mixture begins to boil. Add white wine, and cook another 2 minutes.

Coat flesh side of Salmon with “Pam” cooking spray and place flesh side down on a medium high grill. Cook about 3 minutes or until it is 1/3 of the way cooked and marked nicely by the grill. Spray Pam on the skin side and flip Salmon. Immediately baste the filets with the sauce and close the lid on the grill. Baste a second time after 1 or 2 minutes, and continue cooking until the fish is done to your liking (best to leave it very moist or medium rare). Finish the filets with one last basting with the sauce.

Thanks Steel, I fee like I am watching the food Channel over here.

Damn, now I am hungry... Going to the freezer to pull out a king fillet now. Plan on trying a couple of these recipes. I like salmon almost every which way... but not the cedar plank thing.. makes the fish taste like a fence or something.

Here is a simple, easy and tasty pan recipe for the boat.

Catch fresh Salmon, Fillet, Cut into 1X2X fillet thickness chunks.

Melt a little butter in pan, put in fish, pour honey over fish, DO NOT OVERHEAT- honey will burn.


Cook till done, Spectacular breakfast on the boat.

I found this one on another website some time ago.

"Jack" Salmon
1 cup of Jack Daniels
1 cup of Brown sugar
1 cup of Mr. Yoshidas teriyaki
Heat till it combines, do not boil.

1 filet of Salmon,
Hot grill, lay the filet, meat down on the grill for 1 minute, gently searing it.

Carefully return it to skin down on foil. Roll up the edges of the foil to contain the ingredients. Generously spoon ingredients over the fish as it cooks. If done properly it will form a most delicious looking glaze. I like to use the liquid that collects around the filet to spoon back over. As the salmon cooks it will open slighly allowing the glaze into the meat layers.

I'll be out there Aug 26-29 Gutz, somebody got 44 though.

Jerry;
About a mile or two east of SC on 112 there are some very interesting looking spots. There are quite a few people camping just off the hiway. Security of the site while out fishing would be my only concern. (and the fire ban. how cook fish!?!)

Marinade:

some onions
some garlic
some chopped fresh parsley
glug of vinegar
add some soy
pepper to taste (i use red)
crush lightly together with bottom of glass

Turn salmon fillets in marinade and let sit in fridge for at least an hour. Take remainder of the marinade and combine it with a cup or so of my home made apple butter.

Cook it like SA says, only baste it with the apple butter sauce to finish.

Bring it on H20. Dinner Thursday. Getting an earlier boat out of Coleman.

PS Open Seat Friday 5 AM Snow Creek. PM me.

good, we might need to catch a fish. I gave all mine away fresh the other night on the upper hoh....

...what I didn't eat raw, anyway.

I've seen those sites gutz, but like you say security would be an issue to me. The only problem I've had at Snow creek was the damn crows.

I try to barbque salmon for the family every Saturday. My basic recipe is melted butter, Heinz 57, A1, minced garlic, hickory smoke salt and a little canjun seasoning. If I have honey, I will add that too.

If its for just me, I'll add cutt up halepenos.

Same cooking technique as steel addict but substitute lime, butter and dill- maybe a few alder or cedar chunks for flavor.

Killer!

Here's a new one......

1/4 cup soy sauce
1 or 2 tspn wasabi paste
1/4 tspn ground ginger
Black sesame seeds

Mix everthing together (except seeds) and baste fish 5 or 6 times while getting the rest of the meal together. Place fish in a piece of foil with the sides folded up and baste one more time. Sprinkle with sesame seeds, add a little white wine and place on grill (indirect heat). Cover with another piece of foil and grill 15-20 minutes for thick filets.

I got turned on to salmon with sauteed onions and bacon a few summers ago--it's since become a staple of my diet.
------------------------------------------------------------

It works on the Q or in the oven:

Chop up in to small pieces about a half pound of quality maple flavored bacon (more or less depending on the amount of fish) and cook until done but not crisp.

Drain the bacon fat and set aside the bacon--sautee a large yellow onion in the bacon fat and lightly salt and pepper.

Take your salmon fillet and give it a dry rub of salt and pepper---then apply a liberal amount of the combined onions and bacon mixture to the top of the fillet.

Cover top with tin foil and cook skin down (dah) on the grill or in the oven.

When it's done, squeeze some fresh lemon on it and enjoy!

This is my favorite marinade:

1 c soy sauce
1 c orange juice
1/3 c sugar or honey
2 cloves (or more) minced garlic
2 tbl (or more) minced ginger
2 tbl rice vinegar
2 tbl lime juice (lemon juice will do in a pinch)
pinch red pepper flake
4-5 twists of fresh ground black pepper

Marinade fish for no more than 20 minutes in 2/3 of marinade, reduce remaining 1/3 on stove for sauce at the table. BBQ fish, serve with sauce.

Marinade in Itallian Dressing (or any other oil based dressing). Then BBQ on a water soaked cedar (or other wood) plank. Don't turn salmon, the wood will keep it from burning. The bottom of the wood will char and create smoke giving the fish a very good smoked flavor.

I Agree with you Rich.

My Father was in the Commercial fishing industy for 50 years. He has owned Seafood Restaurants, fresh seafood markets, etc. all his life.


He has always said that you never, ever, want to overpower the flavor of the fish with too many ingredients.

I have always respected that statement.

The only reason to overpower the taste of the salmon is if it's not fresh(or fresh frozen), I see way to many people not take care of their fish. Would you leave a $20 steak lay on the sand of a warm beach for 4 hours?

I think most people over cook their salmon. Cooked right it doesn't need anything to taste great. Just past the raw stage and let it finish cooking on the plate.

Another to try on most fish is homemade hollandaise:

Low heat melt one stick butter
then add:
pinch of salt
whole egg
squeeze a whole lemon
over low heat stay on it and stir until it thickens. Don't let the egg seperate.
Great on most anything but will bump up your fat intake.

Last summer I bought one of those BBQs with the smoke box on the side. Here is how I cooked up some pink salmon I had vacumn packed a couple years ago from a trip to Campbell River.

I used the whole salmon and placed thinly sliced lemon in the center cavity. I then wrapped the salmon in water soaked paper towel. Then I wrapped that in tin foil. Baked the salmon for about an hour on low heat (about 250) in the smoker.

The fish came out with a nice alder flavor that wasn't too overpowering and was very moist and tender. Tasted wonderful! The hardest part was keeping the temp low enough in the BBQ!

I used to use everything in the cupboard on my fish + all the different sauces. Now it is the simpler the better.

dribble on a little olive oil
spread generously on some crushed garlic
sprinkle with lemon pepper
skin side up for about 5 minutes
flip over for a few more depending on thickness of fillet.
No foil, I think it makes it soggy.

Hey-
Try this for simple:

1 part soy sauce
1 part rice wine vinegar (any good white )
1 part Olive oil

Marinate 20-30 minutes, stirring/basting with marinade liquid often.

BBQ your favorite way.

(I like coating cedar plank that has been soaked, with olive oil on one side then pile dill on that, then the fish. Cook just until the fat seeps out, nearly raw, but cooked). Quash any actual flames on the plank with a beer or water squirter. Let the bottom of the board char to make a light smoky flavor.

If there is a cardinal sin to salmon (other than improper inital care and storage, as J. Garcia states) it is overcooking it, dry and crunchy? yuck! If anything, under cook it a bit.
Moist is the way with nearly any fish.

Steel Addict:

Tried your recipe last night........WOW, the favor was outstanding. My recipe for 25+ yrs has been butter, salt, pepper...and some alder leafs, or sticks thrown on the fire......might have to used your recipe more often......

Thanks

"Worse day sport fishing still beeter than the best day working"

Grilled Salmon Recipe and Marinade

1 1/2-lb Salmon fillets
1/2 c Oil
1/4 c Vinegar, red wine
3/4 ts Garlic salt
1/4 ts Salt
1/4 ts Sugar
1/2 ts Italian seasoning
1 Garlic clove, large, minced
1/8 ts Pepper
1 t Water


Mix all ingredients except salmon. Marinate for at least 30 minutes. Grill (15 minutes per side for steak, 6 for fillet depending on the thickness of each), brushing often with leftover marinade.


Grilled Whole Salmon Fillet

1/4 cup teriyaki sauce
1/4 cup lemon juice
3 tablespoons brown sugar -- packed
1 1/2 tablespoons vegetable oil
1 clove garlic -- crushed
4 pounds salmon fillet -- skin on


Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon, skin side down, on 2 layers of heavy-duty foil. Remove thin white pin bones, if there are any Baste salmon with soy mixture and let stand while preparing grill (medium-low heat). Place fish on grill, with lid and vents open. Cook about 30 minutes, basting occasionally, until fish is opaque when tested at its thickest part and reaches 140-161 F

simple and quick
pat fillet with paper towel remove excess moisture
sprinkle and rub with Johnny's Seafood Seasoning; Garlic Powder and Lemon Pepper; grill until done and baste with zesty italian salad dressing before serving