Pacific Coast Salmon On The Bbq Recipes

WORLD'S LARGEST SALMON BBQ

Steps:

• Preheat an outdoor grill to medium heat.
• Put salmon in a shallow baking dish and pour basting sauce over to coat the salmon, reserving 1/3 of the basting sauce for grilling. Marinate the salmon fillets for at least 30 minutes or refrigerate covered up to 4 hours. Place the fish on the grill skin side down. Grill until just cooked through, about 10 to 15 minutes. Brush with the reserved basting sauce throughout the grilling process. Serve immediately.
• Combine ingredients in a bowl, mix well.

PACIFIC COAST SALMON AND WILD RAMPS, WITH A MOREL, CRAWFISH, AND FIDDLEHEAD FERN RAGOUT

Steps:

• Place the potatoes in a large saucepan and cover with water by 1 inch. Add 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium-low and simmer until fork tender, about 10 minutes. Drain in a colander.
• Return the potatoes to the saucepan. Add 4 ounces (1 stick) of the butter, the cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. With the heat on medium-low, mash and stir the mixture until well blended, about 4 to 5 minutes. Adjust seasoning, to taste, and cover to keep warm.
• Bring a medium pot of salted water to a boil. Add the fiddlehead ferns and blanch until just tender, about 1 1/2 minutes. Remove with a slotted spoon and shock in an ice bath. Drain on paper towels. Add the ramps to the boiling water and blanch until just tender, about 2 minutes. Drain in a colander and shock in an ice bath. Drain on paper towels and set aside.
• Heat the olive oil and 2 tablespoons of the butter in a large saute pan over a medium-high heat. Add the morels and cook, stirring, for 3 minutes. Add the shallots and garlic. Season with the salt and pepper, and cook until the mushroom liquid has been released, about 4 minutes. Add the stock, and bring to a boil. Cook, stirring occasionally until the volume is reduced by half, about 3 minutes. Add the crawfish tails and stir well to mix. Lower the heat to medium-low, and gradually add 6 ounces (1 1/2 sticks) of butter several pieces at a time, stirring constantly to incorporate. Add the fiddlehead ferns and toss until they are heated through. Remove from the heat and cover to keep warm.
• Season the salmon on both sides with 1/4 teaspoon of salt and 1/4 teaspoon of pepper per fillet. In a large skillet or 2 smaller skillets, melt 2 tablespoons of butter over medium-high heat. Add the salmon and sear for 2 to 3 minutes per side for medium-rare. Remove from the heat.
• Melt the remaining 2 tablespoons of butter in a medium skillet over medium-high heat. Add the pancetta and cook until golden brown and some of the fat is rendered. Add the shallots and saute for 1 minute. Add the ramps, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
• Divide the morel ragout among 6 dinner plates. Place a dollop of mashed potatoes in the middle of the plate and top with a salmon fillet. Spoon the ramps on top of the fish and serve immediately.

CHILE GARLIC BBQ SALMON

Steps:

• Prepare outdoor grill for high heat.
• Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
• In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
• Fold the foil over the salmon, and crimp the edges to seal.
• If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

WEST COAST SALMON

Steps:

• Preheat oven 350 F Fillet salmon, leaving skin on.
• Place fillets, skin side down on a buttered pan.
• Drizzle soya sauce over fillets.
• Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
• **This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
• **.

PACIFIC RIM SALMON

Steps:

• In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

GRILLED BARBECUED SALMON

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup for serving. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over hot heat or broil 3-4 in. from the heat for 5-10 minutes or until fish flakes easily with a fork, basting occasionally with barbecue sauce mixture., Top with reserved sauce; sprinkle with cilantro.

BBQ PLANK SALMON

Steps:

• Seriously, read this thoroughly first. Cooking planks is a fire hazard if handled carelessly. Your home is not worth the best salmon you'll ever have. Almost, though. Also important, farm raised salmon has been consistently found to be the MOST TOXIC meat produced for consumption. Don't trust me, Google it! This makes preserving wild salmon runs that much more important.
• An hour and a half prior to cooking soak your plank in water for at least 45 minutes. hot water's best. This is important to keep it from catching fire in the BBQ.
• After soaked, place rinsed salmon on plank skin down. No flesh should be hanging off the edges, this makes picking a fillet's size really important because it is easier to pick the size of fillet than find or cut a plank to fit the fish. I use planks packaged and marked for this. Don't waste your time with cedar BBQ envelopes/pockets. These products are crap.
• Again, with the skin down, spread your mustard over the pink flesh to cover but not to smother.
• Sprinkle paprika or cayenne pepper on fillet to your taste preference.
• Let rest until cooking time. Meanwhile, prepare BBQ to a high heat and get together the tools/instruments you are going to use to remove the burnt plank from the grill. Keep these close by and ready. Also, consider where are you going to let the plank with an underside covered in red hot embers rest? Think this through thoroughly!
• You're going to lay the plank directly on the grill to cook the fish. As the damp wood starts to burn it will smoke the fish. It creates a lot of smoke, so BBQ placement might have to be evaluated.
• When your grill is ready place planked fish on grill and cover. Vent the BBQ medium, you want to retain as much smoke around the fish, but not suffocate your heat source. Cooking takes about 10 to 20 minutes depending on the thickness of your fillet. If you know how to test steak for rareness, the fillet should feel medium. Remember to let the meat rest and allow for it to finish cooking off the grill, so pulling it a little early is a good thing.
• Now, removing the plank is serious business! ITS UNDERSIDE WILL BE BURNING RED HOT AND WILL CATCH OTHER WOOD ON FIRE IF YOU LET THEM STAY IN CONTACT! I use a heavy duty spatula to support one end and a strong pair of cooking tongs that allow me to really grip the plank tightly for the other end. Your goal is to find something that will hold the plank so tightly WITHOUT DAMAGING FISH that you can hold it with one hand if necessary, and it will likely be necessary. Let the meat rest 5 minutes before serving. I put mine on the hot-plate burner cover of my gas grill. Its metal, making it safe.
• Alternatively, you do not need to use mustard for a good plank salmon. It's better with it, even on premium king fillets. It just is. And, cedar planks are likely easier to find. I have used a 1X9X2' of cedar I bought at a local hardware store to cook this recipe and it worked beautifully. the guys at the store assured me that the processing of the wood did not include toxic chemicals.