Does anyone have a simple sauce to put on some grilled King? Looking for something simple and on the healthy side?

I had THE sauce for you until you said "healthy"

But, if you want arguably the best sauce to put on ANY salmon (fish snobs need not apply) here it is:

1 cube butter
2 cloves crushed garlic
1/4 Cup Soy Suace
1/4 Cup Ketchup (Heinz if you're a bleeding heart Democrat)
2 TBS. Yellow Mustard (the crap in the yellow bottle that you put on hot dogs)
Dash of Worcestshire Suace

Melt the butter over medium heat. Once melted, add in the remaining ingredients and cook over low heat for about 5 minutes.

Take your BBQ and get it fired up and hot. Take your fillet-o-king and place it meat side down for approx 3-5 minutes. Get some good grill marks on it, and get it hot/cooked enough so that it doesn't stick to the grill. Flip it over on to it's skin. Baste on the sauce. Take the fish off when it is properly "done". If the middle wasn't close to raw when you took the fish off of the heat, you overcooked and murdered your fish. Remember that fish will "finish" cooking after being removed OFF of the heat source.

Haven't met *anyone* yet who doesn't think this is the cats-meow on salmon.

For the Fish Snobs out there, this is what I'd do for you:

Fillet and skin your fish. Cut in to single and thin portions.
Chop up some basil, cilantro, and other fresh herbs.
In a sauce pan, heat up some olive oil and add in your fresh herbs. Let the herbs infuse in the oil.
Season the fish (salt and pepper).

On a super hot BBQ, take a piece of fish and slather both sides in the olive oil. Slap on the grill. Cook about a minute or so on each side. Serve to whomever is smart enough to have a plate and is standing behind you.

Place the fish on their plate and before they can run away, squeeze a lime wedge over their fish.

Fish Snobs go goo-goo over that.

I can thank Rooster for that one. Damn fine eats right there!



Lastly, take a fillet of salmon and put on some olive oil, cilantro, and salt/pepper. Put it in your Cookshack smoker. Smoke for about 50 minutes at 190 degrees.

More good eats with a nice smokey flavor.

The first one on Parkers FINE list is an oldie but goody! My Mom (bless her heart) showed me dat one years ago. I think her name fer it was San Juan Salmon.

I'll be testin out the others in Barkley the next few day's!

Finally "caught" and saved Parker's recipe. Now I have to buy catsup.

It better be f'n good.

My only thought after reading it is - you go through all the crap making this sauce, and probably only have time to baste it once before it's done. Will it really make much of a difference?

It's good,I've used it and I think it's on PP recipes.Good luck,
STRIKE ZONE


Parker, what about the sour cream and cheese recipe that works for butt/ling & salmon??????.

Well, now that you've pushed the Expectations Dial up to 11, you're only setting yourself up for disappointment, as well as future hate PM's in my inbox.

Give it a shot. Feel free to tell me it sucks ass if you don't like it. Doesn't matter to me, as I'll just ASSume you fraked up in the cooking of the fish, or used something other than fresh Columbia River Spring Chinook.



They are fine if you like eating sour cream and cheese for dinner. You probably won't even know there's fish in there, and what you do find will be exceptionally moist. Sounds like a good idea for a humpy or chum. Don't think I'd ruin a piece of butt/ling, or quality salmon with that, though. I enjoy masking the taste of fish, but that's a little over the top, IMO.

Nothing beats seared butt, nothing added except salt/pepper. Lings are for the deep fryer. Rockfish tend to be way too fishy for me, even if blackened and put on the cast iron pan.

Vedder has an awesome Tim's Cascade Jalapeno Potato chip recipe for butts/lings.

Thanks Parker !

For you, it's $250/hr, with a 1 hour minimum.

Open up your case and re-seat the HD cable. If that doesn't work, nuke and start again. Bad HD, bad!!!!

That'll be $250, please. I'll put the bill in the email. How much is an email stamp again?

Topping
3 tbsp margerine, melted but not hot
1 lemon, juiced
1 tsp ground black pepper
1-2 tsp minced garlic
1/4 onion finely chopped
1 medium sized tomato, seeds removed and chopped finely.

Melt Butter & Mix all the 'topping' ingredients well in a small bowl. Texture should be somewhat like salsa or chutney. Place fillet of salmon on a hot bbq grill, skin side down. Cover fillet with topping, doing your best to keep the topping from falling off the salmon (some will undoubtedly fall off, just do what you can!). Cover salmon and topping with a single sheet of aluminum foil, and form the foil to fit gently around the fish.

Cook ~10 minutes (or more, if fillet is thick!) to desired doneness. Recommend a medium-high or even high fire under the fish. The fish will usually separate quite easily from the skin, simply remove the fish by sliding a spatula between the meat and skin and serve! Note you will not be turning the fish, this is a one-side and done cooking technique.


Just say NO to cooking fish in tin foil! Uuugh!

I like just butter/soy sauce/garlic, keep basting as you grill.

Bourbon butter garlic in what ever portion you want

Rub with Montreal Steak seasoning, crushed garlic, and olive oil. Fantastic.

Toss the butter and garlic and enjoy the glass of bourbon???

Best recipe I've seen yet!

For something a little more healthy -
I've switched from the traditional butter based sauce similar to what everyone says above, to a quick Olive Oil rub down, then dry seasoning applied to the fillet (Johnny's, garlic powder, dill weed), and a squirt of Wersheshire or whatever else you like. Then cedar plank it or on the grill skin side down directly. Still good, no butter, no complaints. Miss my butter, but not that much.

Here is my favorite:
Light mayo
Stone ground mustard
Thai fish sauce (or soy sauce if you aren't brave enough after smelling it)
Black pepper
Lemon juice
Dill

Mix all the wet ingredients - but remember the mayo just holds all the other ingredients together so don't use too much. Then throw in the dry ingredients and spread on top of a filet. The exact ratio doesnt really matter - its hard to screw this one up. I like to BBQ it on a foil boat until the top is just brown.

For healthy... grill fish without seasoning. While fish is cooking, take some fresh strawberries, blueberries, raspberries , and blend until you have a nice sauce. Pour over fish during the last few minutes of cooking.

Good stuff!

i've never really enjoyed any kind of "sauce" on my salmon. i'm a fan of wrapping it in aluminum foil, along with a little johnny's, some dabs of butter and onion slices. simple is best.

Put fillet into 1 gallon zip lock and dump in a bottle of yer favorite Italian dressing let sit over night or for several days. Put in freezer for later or put on BBQ or cook in oven. Won't find a better way and it's so E-Z my wife can do it.


Kris

Go buy "Rub with Love" seafood seasoning. It is the best. They make it in a few different flavors, but the seafood is the best.

3/2 butter to soy with a couple of cloves of garlic crushed.