Northwest Grilled Salmon Recipes

NORTHWEST GRILLED SALMON

Steps:

• 1. Take a large piece of heavy duty aluminum foil and place flat on the counter. Put your piece of salmon skin side down. (I prefer mine without the skin) Bring the edges up a little so you won't have any spillage.
• 2. Cut the butter into little pats and dot the top of the fish. Place the brown sugar on top and spread evenly over fish. Sprinkle the soy sauce, worcestshire sauce and garlic powder over the top as well.
• 3. Fold up the long sides of the foil and roll down to seal, then do the same to the other sides. Make sure it is sealed very well so that the yummy juices won't leak out.
• 4. Put on medium-high grill and let cook for about 15-20 minutes, depending on your grill. Once aluminum puffs up it should be done.

NORTHWEST SALMON CHOWDER

Steps:

• In a large saucepan, saute celery, onion, green pepper and garlic in butter until the vegetables are tender. Add broth, potatoes, carrots, salt, pepper and dill; bring to a boil. , Reduce heat; cover and simmer for 40 minutes or until the vegetables are nearly tender. Stir in the corn, cream and salmon. Simmer for 15 minutes or until heated through. If desired, garnish with bacon, chives and cracked black pepper.

NORTHWEST GRILLED SALMON

Steps:

• Have the samon fileted leaving the skin on.
• This is important and keep cold.
• Melt together the butter and honey in the micro or another way.
• Lay the filet out skin side down and pour over or quickly brush on the honey and butter.
• Sprinkle the dill weed over.
• By having the filet cold the honey and butter mixture will congeal and the filet will be easy to handle.
• Place the filet skin side up over a moderate grill.
• As soon as the meat just starts to firm up turn to skin side down. (The skin will keep the filet together)
• Remove from the grill as soon as the meat starts to flake. (On large filets I use two spatulas)
• Serve with a green salad and au gratin potatos.

GRILLED SALMON, NORTHWEST STYLE

Steps:

• In a bowl, cover wood chips with water.
• Ignite charcoal (25 per side for 22" Webber Grill) for indirect cooking.
• Let coals burn down until completely covered with gray ash.
• Using a double thickness of heavy-duty foil, make a boat big enough to hold the fish.
• Poke holes in the bottom of the foil so barbeque flavors can penetrate bottom of the fish.
• Lay salmon on foil, flesh side up.
• Drizzle filet (s) with melted butter, using all of it.
• When coals are ready, scatter drained wood chips on top of them.
• Place salmon on grill.
• Cover barbeque; close top dampers halfway, leave bottom dampers open.
• Cook for 20-25 minutes, until fish is done to your liking.