Well, you’ve spent all summer and a good part of the fall chasing -and hopefully catching- salmon and now it’s time to reap the benefits!
There are as many ways to barbeque salmon as there are barbeques… and I think I’ve seen ‘em all: Foil & fruit, butter and BBQ sauce, but my favorite is simply smoke and seasoning!
So much for the seasoning, now how about the smoke? If you have access to some alder, cherry, apple or other hardwood, then you’re set. If not, it’s Peterson’s Pucks to the rescue!
Pre-heating the grill is a big key but don’t get it too hot! Seafood cooks much, much faster than beef or chicken and cooks at lower temps as well. Think “medium” on your grill instead of the “high” setting.
As the filet cooks, you’ll note a golden brown coloration start to show and the edges will curl. More importantly, observe the fish beginning to cook into the thickness of the filet.
Sometimes the smoke source will develop small flames. For that reason, I keep a “squirt bottle” of water nearby to douse the fire! Adding water has the side benefit of developing steam which speeds the cooking process!
The wide, metal BBQ “Spatulas” are the best for lifting the filet from the grill and supporting it during the flip. Sometimes with larger pieces of fish, two “flippers” are better than one!
How do you determine if your filet is done? There is a simple test you can perform to ensure the fish is cooked all the way through.
Like I said, there are many, many ways to barbeque salmon. The above method is simple, and has one very strong recommendation: I’ve prepared salmon this way hundreds of times for friends & family and never, ever had a complaint!