I need an Atlantic Salmon recipe

[jobberone]

When grilling salmon, I use aluminum foil to make a square tray a little bigger than the meat. I put apple wood chips in it and then put the meat on top of those. Once my coals are ready, I just set the trays on the grate directly above the coals. The wood chips will smolder and gives a nice smokey flavor to the salmon. Just let them cook until they get to your desired internal temp. For seasoning, I usually use salt and lemon pepper.

I love the taste apple wood gives esp franks of whatever sort you like.

 

[kapolani]

That sounds good. I've added that to my recipe files

If you're going to use it for chicken I also like to put some fresh chopped green onion in there.

The longer you let the meat marinate, the better. If you marinate chicken thighs overnight, then grill the next day it turns out delicious.

I like to make a whole bunch of chicken thighs for the week. Cook them. Get some Kaiser rolls or even hamburger buns, slap on some mayo, roughly chop up some teriyaki chicken, grilled or fresh onions to finish it, and then you have a Hawaiian teri-chicken burger.

 

[DallasCowpoke]

Those are Texichese giant toothpicks known outside Texas as chopsticks or kuai zi.

I make teriyaki with a sweet soy sauce with not a lot of salt and then the rest as @kapolari does. I will add ginger and/or red peppers as I wish.

Wellll....I don't care what fancy pet-name you give 'em, y'all ain't gonna get very far tryin' to slice up a nice 2" "Cowboy" Rib-Eye with 'em!

I've been using a LOT of fish sauce, oyster sauce and black bean paste in my R&D recipes, of all types lately to add a subtle undertone of taste, that makes ppl go, "Mmmmm...something tastes familiar about this, but I just can't identify what it is?" Same way I've been using anchovies as a "base-note" in recipes/dishes since culinary school.

 

[Future]

Looks good. I am not a fan of glazes. My approach is similar to above. Rub olive oil on them, a squirt of lemon or lime juice, some Kosher salt and course grind pepper. Cook it on a hot pan for a couple of minutes each side. Boom.

Yea, I'm the same way with all fish, though I usually bake.

Bit of butter and basting oil, salt and pepper. Nothing fancy.

 

[daschoo]

If you're wanting to bake it then wrap it with some veggies in aluminium foil. I normally cook white fish like cod or haddock like this but could adapt it easy enough for salmon. Cut a square of foil more than double the size of your fillet, put the fish in the middle and raise the edges slightly so nothing runs out. Pour in a little white wine, some chopped onions and any diced veg you want. Put sliced tomato and lemon on top of the fish and season. Cinch the top of the foil so the fish/veg will steam as it bakes and put in the oven for around 15 mins or so. Quick and simple and works really well, chicken works this way as well.

 

[justbob]

Checked twice.....all of the recipes had fish or seafood and no beef.I therefore am not interested..... PS Jobber if you need silverware let me know and I will send you a couple of spoons and forks

 

[Tabascocat]

Checked twice.....all of the recipes had fish or seafood and no beef.I therefore am not interested..... PS Jobber if you need silverware let me know and I will send you a couple of spoons and forks

I got a beef wellington that is to die for. Let me know if interested.