Simple Salmon

[gmc2003]

HHYak Thank you for the like appreciate it.

Chris

 

[gmc2003]

BuckeyeSteve thanks for the like appreciate it.

Chris

 

[civilsmoker]

Thanks civil, there something to be said about keeping it simple. There's a time and place for everything. I don't mind prepping for hours with injections, brines and rubs. However most times keeping it basic hits the nail on the head. Also thanks for the like appreciate it.
Chris

We eat a lot of salmon but not as much as when we lived in AK. In AK we always had about 500lbs +/- in freezer at any given time....had it 3-4 times a week...so consumed about 250 lbs a year and gave the rest away to make room for fresh.....cooking it simple became a real thing!

IMO most people way overcook salmon when grilled or roasted. Copper River Reds only need about 6 min +/- on a hot grill. We did a lot of soft indirect cooking or a quick hot grill - flesh side down with salt and pepper, then after about 3 min or so would flip to skin side down then sprinkle brown sugar and a little butter and classic olive oil for another couple of mins then done. Grilling any longer required the aid of a shotgun to fight off the mosquitoes......

 

[gmc2003]

We eat a lot of salmon but not as much as when we lived in AK. In AK we always had about 500lbs +/- in freezer at any given time....had it 3-4 times a week...so consumed about 250 lbs a year and gave the rest away to make room for fresh.....cooking it simple became a real thing!

IMO most people way overcook salmon when grilled or roasted. Copper River Reds only need about 6 min +/- on a hot grill. We did a lot of soft indirect cooking or a quick hot grill - flesh side down with salt and pepper, then after about 3 min or so would flip to skin side down then sprinkle brown sugar and a little butter and classic olive oil for another couple of mins then done. Grilling any longer required the aid of a shotgun to fight off the mosquitoes......

500 pounds WOW!!!. I love salmon and trout but I don't think I've ever come close to that amount in storage.

I've never tried flesh side down to start, but will have to go that route next time. One question: doesn't it stick to the grates? When I do salmon/trout I always go with the skin on the grate to start. When I brine I use brown sugar and salt.

Chris

 

[civilsmoker]

500 pounds WOW!!!. I love salmon and trout but I don't think I've ever come close to that amount in storage.

I've never tried flesh side down to start, but will have to go that route next time. One question: doesn't it stick to the grates? When I do salmon/trout I always go with the skin on the grate to start. When I brine I use brown sugar and salt.

Chris

Flesh side down works when its fresh and firm. Just oil the grill (needs to be clean) right before you put it on and drizzle classic olive oil of the flesh. It adds a nice surface sear similar to pan sear.

We also use Chef Paul's Salmon seasoning a lot as well by coating all sides of individual sized portions (no skin), classic olive oil drizzle, then under a 500deg convection broiler (6 to 8 inches away) for 12 min for a 1/2-3/4' fillet, but only 7ish min for reds. This broiler method is just awesome for fresh trout!!...example fresh rainbow from this spring...

By the way I do miss the AK life at times......At the end of one summer the freezer had 550 lb salmon (Ocean run pinks (typ summer catch was 180 of these - 12 miles out from Valdez harbor), river caught kings (two 40lbers - Deshka River ), and reds (6 from the Russian River), 200 lb halibut (limit share from boat 12 miles offshore Homer), 200 lb moose (payment for processing help), 150 lb venison (3-Sitka BT from Kodiak Island)..... The only meat we bought was chicken and beef fat to make "game" burger.....Its a different way of living..........PS.....Its sounds fun but is a X%&x# LOT of work!

 

[gmc2003]

A good friend of mine, once he retired from the Air Force became a master electrician. He now travels to different states for contract work. He's big into hunting, fishing and off-roading. He's been to AK twice for work and sent me pictures of some of his hunts. Truly amazing the scenery and game he's bagged. AK is on my bucket list of places to go.

Chris

 

[civilsmoker]

It a bucket list place indeed! If you can manage to do a fly-in lodge set up. It will blow your mind!

My favorite experience was 14 days sailing (self charter, my brother has a bare boat license) the SE Waters out of Juneau...It was a living IMAX movie!

Post your experiment on flesh down!

 

[gmc2003]

SouthernSmoked thanks for the like appreciate it.

Chris

 

[gmc2003]

It a bucket list place indeed! If you can manage to do a fly-in lodge set up. It will blow your mind!

My favorite experience was 14 days sailing (self charter, my brother has a bare boat license) the SE Waters out of Juneau...It was a living IMAX movie!

Post your experiment on flesh down!

Will do.

Chris

 

[disco]

I absolutely love this cook, Chris! Salmon only needs respect and bit of smoke! Big like!

 

[gmc2003]

I absolutely love this cook, Chris! Salmon only needs respect and bit of smoke! Big like!

Thank you very much disco, and you are correct.

Chris

 

[gmc2003]

browneyesvictim thank you for the like appreciate it.

Chris