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Posted

Does anyone have any recipes for a good marinade type sauce for grilled salmon? I'm thinking of sauces like the fancy restaurants serve their salmon dishes with.

Dave

Posted

I have used a simple reduction of coke a cola and toasted/roasted pecans for salmon and trout on occasion. Tho thats probably not fancy restaurant style. :lol:

Jon Joy

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The Second Amendment was written for hunting tyrants not ducks.

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  • 2 weeks later...
Posted

dp, did you try any of those recipes? If so, which one and was it any good?

Fish On!

Mike Utt

“Yesterday is history, tomorrow is a mystery. Today is a gift from God, that’s why its called the Present!”

"If we ever forget that we are ONE NATION UNDER GOD, then we will be a nation gone under" - Ronald Reagan

Member: www.ozarkflyfishers.org

Posted

No marinade is needed if its good salmon. A little olive oil, fresh dill, kosher salt, and fresh ground pepper will do nicely..grill it skin side down to rare, scrape the meat off the skin, then finish it under a hot broiler. Serve with grilled veggies.

Doesnt hold a candle to flakey white fish, but its not bad.

Posted

Gavin- yea, that's how I do em now, just looking for something different.

Mike-haven't tried any of them yet. That web site I posted had some that sound pretty good.

Dave

  • 2 months later...
Posted

I could post this just as logically in the trout recipe request thread. The marinade works for salmon and trout. The neat thing is that it's dead easy.

Mix a marinade that is 1/3 orange juice, 1/3 soy sauce, and 1/3 dry white wine. I use dry vermouth for the white wine. With salmon, depending on the thickness, I marinate for 5 to 20 minutes. For trout, I brush the marinade on the flesh side of fillets, let it sit a few minutes and brush a little more on. Bake or broil to desired doneness. WATCHOUT: the sugars in the orange juice and wine will blacken quickly in high heat. If I am going to broil, I leave the fish near the burner only until they are the color I want and then I move the fish to a lower rack and turn off the oven. I close the door and in a few minutes the residual heat will finish the fish.

Side note: the marinade is equally outstanding for chicken,but they must marinate longer.

Posted

I'm gonna try that one RPS, thanks.

I put the salmon on one side of the grill and a hickory fire on the other. Put lid lid on and check it about 25-35 minuted later depending on thickness. Gives em a nice smokey doneness then put on whatever sauce you want. I like a little salt and pepper or BBQ sauce. My wife likes brown sugar melted over them for the last 10 minutes or so.

Two things about salmon. Always wild and always fresh not frozen.

SIO3

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