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Fresh Slab of Salmon??


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I have a huge slab of salmon a friend of ours gave us.  I would like to grill it tonight but I am not sure if I am suppose to take the skin off or leave it on.  Is there a way to make it taste less fishy?????

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I'm not sure what kind of effect you're going for, but you can do a lot of things with salmon.  Grill it with the skin on and remove the skin when you serve it.  Cooking on foil is faster and cleaner, but you lose some of the smoky flavoring.  One simple way to prepare it is to rub it with lemon juice, along with a little salt and black pepper.  I've also had success basting it with ginger-flavored asian marinades.  Make sure you don't overcook it - no more than about 13 minutes per inch thick.  All but the thickest fillets should cook fully in 15 minutes or less.  Enjoy!

yeah salmon is very versatile!

Yummy if you bake it in a foil parcel in the oven, with some grated giner and juice of a lime.

Or grill it with a teaspoon of fresh pesto spread on top.

Or grill it plan and then slice it up and have it in a salad with avacdo, pine nuts and spinach.

Or make fishcakes with sweet potato, yellow peppers,and salmon. squeeze over some lemon juice.

hhmmm, i now want some salmon!! Hope you have fun with your salmon. Its not too 'fishy' as fish compared to other fish! More meaty. Hope you enjoy it,

you could also try the cedar plank method.  buy a piece of cedar (any decent cooking store or your local hardware.  soak it in water to saturation, put the salmon on top, and put the whole thing on a pre-heated grill, skin-side down.  you can use whatever glaze you like: teriaki, honey mustard, etc. 

i like a little sweetness with salmon; one of my favourite glazes is mayo, brown sugar, a little soy sauce, and dry mustard.

Original Post by salome190:

I have a huge slab of salmon a friend of ours gave us.  I would like to grill it tonight but I am not sure if I am suppose to take the skin off or leave it on.  Is there a way to make it taste less fishy?????

what do you mean by "fishy?"  fish tastes like fish.  when people complain about it being "fishy" it's usually not very fresh.  fresh fish is practically odorless.

 

I have to second the cedar-plank idea -- cedar-planked salmon is awesome (the planks also prevent the potential disaster that results from salmon falling through the grates of the grill -- guess how I discovered that one :D).  If you don't want to use a glaze, some Old Bay or a blend of garlic, pepper, and salt sprinkled liberally over the salmon should do nicely.

If you can't find cedar planks suitable for grilling (they even sell them in the grill section at Home Depot and Lowe's, now), you might try blackened seasoning.  Blackened salmon is pretty much my main meat these days, and it's fantastic.  If I had to choose only one food to eat for the rest of my life, I believe blackened salmon would win even over pizza and steak.

Salmon is also very nice with a good BBQ sauce: I make it on occasion with Jack Daniel's Original Number 7 Recipe, Honey Smokehouse, or Hickory Brown Sugar -- some of the store-brand versions are quite good, too.  My room mate and I discovered this largely by accident, and have been making it on and off this way ever since.

One more thing: I don't mean to be contradictory, but if you don't like the taste of fish, you might want to avoid flavoring it with lemon -- to my palate, it seems to emphasize that fishy tang.  However, it's possible that I'm just weird, here (it has been known to happen).  I love most varieties of fish, and I love lemon, but I don't like them together at all.

However, like Pgeorgian said, really fresh fish is usually quite mild, and salmon in particular doesn't tend to be fishy.

On the other hand, whether or not the fish is really fresh depends on a number of factors, and your mileage may vary.

I like to broil it with the skin on.

Make a bed of chopped vegetables (last time I used a fresh salsa of tomatoes, onions, pepper and cilantro, chopped very fine) 

Season the fish on both sides with salt and pepper, and lemon or lime juice if you like.

Place on the bed of vegetables skin side up.  Broil 2 inches from the heat until the skin is crisp and the fish is cooked through, about 10 to 15 minutes, depending on the thickness of the fillet.

The skin has the good fat in it and that bastes the fish and keeps it moist.  You can either eat the skin or remove it when the fish is served.

Thanks everyone for the tips and ideas.  I cant wait to try Salmon again.

This is what I did.

I seasoned the salmon with olive oil, garlic, salt/pepper, and liquid smoke.

Cooked it on the grill for 15 minutes - no longer.

Brushed it with butter and it turned out AWESOME!!!

 

And I thought I would never eat salmon again.... :)

^MMM that sounds delic. I need to look into getting some of that liquid smoke.

Oh no no no! DO NOT TAKE THE SKIN OFF!!! AND when you grill it, DON'T flip it, simply let it grill on the skin side until cooked to your likeness! When plating & eating you can remove the skin if you so choose!

Be sure to RUB that salmon with LOADS of olive oil, salt & pepper - honestly that's all though because salmon is SO very delicious all by itself!

I am so jealous of you = your friend just GAVE you that fillet - I wish my friends would do that for me too!!

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