Here are some of our favorite recipes for
preparing your fresh salmon, steelhead, or trout.
Dad's BBQ Salmon
this recipe in PDF format
This recipe is
for a salmon of 3-1/2 to 4 pounds. Double the mix for heavier
1. 1/4 cup of
2. 1/4 cup of brown sugar.
3. 1/8 cup Olive
4. 2 teaspoons of salt. Not regular salt, use Hawaiian
or Kosher salt.
5. 2 teaspoons of ground black
You should also have Alder or fruit wood
chips ready. These should have soaked in water for at least 24
hours (48 hours is better) so they don't burn in the grill.
You will need a pan of some kind that can be placed over the
grill fire to hold the wood chips.
1. Always start with fresh salmon. If you
caught it you know it's fresh.
2. Wash the salmon
thoroughly and pat it dry with paper towels.
3. Slice the
fish in half lengthwise.
4. Combine the ingredients in a
bowl, mix well.
5. Massage 1/2 to 2/3 of the mix into the
salmon. Rub it in well.
6. Place the covered salmon in the
refrigerator over night.
I like a gas grill the best - it is easier to
control the heat.
1. Pull the salmon out of the
refrigerator at least 30 minutes before cooking.
the grill to about 180 degrees.
3. Oil the grill well with
Olive oil to prevent sticking.
4. Place the salmon on the
grill flesh side down for about 3 minutes to give it the
5. Turn the salmon over and place back on the
grill skin side down.
6. Put the wood chips onto the pan
over the fire (gas or briquettes), turn the heat down and let
the smoke do it's job.
7. Baste the salmon 3 or 4 times
with the remaining ingredients while smoking, or until the
ingredients are used up.
8. Cook until the salmon is flaky.
A 6 to 8 pound salmon should be ready in about 60
9. When the fish is flaky, remove it from the
grill and serve hot.
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