Alaskan Bbq Salmon Food

BARBECUED ALASKAN SALMON

Steps:

• In a small saucepan, combine the first six ingredients. Cook and stir until sugar is dissolved. , Meanwhile, grill salmon, covered, over medium-hot heat for 5 minutes. Turn salmon; baste with the butter sauce. Grill 7-9 minutes longer, turning and basting occasionally, or until the salmon flakes easily with a fork.

ALASKAN BBQ SALMON

Steps:

• 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.

WILD ALASKAN SALMON FILLET

Steps:

• Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.

ALASKAN BBQ SALMON

Steps:

• 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.

GRILLED SALMON RECIPE

Steps:

• Place your salmon skin-side down on a cutting board or work surface and run your fingers along the flesh side
• If you feel any pin bones in the salmon, use kitchen plyers or tweezers to remove them from the fish and discard
• Flip the fish over, flesh side down
• Using a sharp knife, score the skin side with diagonal hashes in 2-3 locations. This will help it sit flat while cooking
• Evenly sprinkle half the salt on each of the two filets on all exposed meat (not skin)
• Preheat your griddle to medium-high heat (375-400F) for 15 minutes
• Put the cooking oil on your griddle and spread into about a 10-inch area
• Place the fish skin-side down on the griddle and cook for about 4 minutes
• Flip the fish and cook with the skin up for 2 minutes
• If your fish can be flipped on its side, cook each side for an additional minute. If not just cook skin side up for 4 minutes total.
• Turn off the heat on the griddle and pour the teriyaki sauce evenly over the filet
• If desired, cover the sauced fish with a basting dome and allow it to rest on the griddle for an additional 2 minutes
• Serve immediately

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

ALASKAN BBQ SALMON

Steps:

• 1. Preheat grill for high heat. 3.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.
• 2. In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
• 3. 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.