Salmon fillet (at least 2 inches
Heat the BBQ to high medium.
Place salmon on double foil.
Rub salmon filet with olive oil.
Sprinkle with chives, shallots,garlic, dill, salt& pepper.
Add fine herbs.
Form an envelope of the foil& pour in the wine.
Seal the salmon in the foil, tucking in all the edges.
BBQ apprx 20 minutes turning the salmon once- check for doneness (is that a word?).
If not quite done continue to BBQ.
f the mixture.
Place salmon steaks in a dish just
Rub the marinade all over salmon and marinate for 2 hours.
Preheat grill to medium high.
Place marinated salmon skin side down on grill and cook for 5 to 6 minutes until skin is crisp and easy to lift from grill.
Turn fillets over and baste liberally with honey hoisin BBQ glaze.
Continue to cook for another 4 to 5 minutes for medium doneness.
Turn fillets over and baste meat side liberally with the glaze before removing from grill.
You may cook this in the oven if you so desire.
Combine BBQ sauce, maple syrup, Dijon mustard, and garlic in a large resealable plastic bag. Add salmon steaks and marinate for at least 45 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
Place salmon on the baking sheet. Drizzle marinade over salmon.
Bake in the preheated oven, turning halfway through, until salmon flakes easily with a fork, about 20 minutes.
t starts smoking.
Baste salmon with butter and salt and
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
o high.
Sprinkle BBQ seasoning on salmon fillets.
Combine ingredients
) large enough to hold salmon in a packet.
Mix
ridge overnight.
Prepare the BBQ and oil the grill. With
prinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for
Preheat grill for high heat.
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
nd fins off of the salmon. Make several shallow cuts across
repare ingredients.
Slather the salmon on both sides with 1
harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every
Preheat grill for medium heat.
Melt butter in a saucepan; stir onion, Worcestershire sauce, and paprika into the melted butter.
Arrange four squares of aluminum foil on a flat work surface. Place a salmon steak in the middle of each piece of foil. Roll edges toward the salmon to make miniature pans and pour about 1/4 of the butter sauce over each steak.
Carefully set 'pans' onto the hot grill and cook until the fish flakes easily with a fork, 20 to 25 minutes.
he flavours to develop.
SALMON:
A few hours before
DIRECTIONS FOR POACHED SALMON: In a very large skillet,
Brush salmon with Italian dressing, and season with Blackened Saskatchewan Shake.
Start your Traeger on smoke with lid open for 5 minutes to get started, then turn up to 325\u00b0.
Place salmon on the grill and cook for 20 to 30 minutes, until fish is flaky (be careful not to over cook).
Remove salmon from grill and enjoy!
In a bowl, combine peanut oil, balsamic vinegar, lemon juice, green onions, soy sauce, brown sugar, ginger, paprika, pepper, pepper flakes, salt, sesame oil, and garlic cloves.
Once properly mixed, combine salmon fillets with marinade.
Cover and place into refrigerator for 2-24 hours. The longer the better.
Place fillets on outdoor grill.
Cook fillets 4 minutes on each side. Enjoy.