SeaBearWildSalmon - All Comments

re: Rich, Red & Robust - Sockeye Salmon

SeaBearWildSalmon — Tue, 02 Oct 2007 17:06:39 GMT

Grilling salmon definitely takes a bit of practice - the meat isn't as sturdy as beef, pork or chicken. The real key, as said above, is to flip it only once, if even at all, and to keep the fire underneath it at a medium heat

re: Rich, Red & Robust - Sockeye Salmon

LordZuzza — Tue, 02 Oct 2007 16:54:03 GMT

I love salmon but I was never good at cooking it on the grill. Thanks for the tips! I need to try some of this wild Sockeye salmon. Sounds great!

re: Cooking Wild Alaskan Salmon

SeaBearWildSalmon — Mon, 01 Oct 2007 21:33:31 GMT

Smoking on a BBQ is something we love to do, when the weather's nice! If you want to do a long smoke with low heat, it's recommended to use a chimney to heat a few coals, with some alder wood chunks. Alder wood is one of the traditional northwest woods. Cedar is also great for burning, or for cooking on - grilling plank style. Submerse the cedar plank in water (or wine for extra flavor) for about an hour, then put the salmon on top. Submersing the plank keeps it from catching fire, but it will still heat up and transfer the flavor to the salmon fillet.

re: Cooking Wild Alaskan Salmon

marcb — Mon, 01 Oct 2007 01:15:02 GMT

HOw about smoking on a BBQ?