Grilled Salmon and fish Mega-thread!

[ExtraSlow]

Didn't want to derail the drinking thread any further. So let's take out discussion of outdoor cooking of Salmon (and other fishes if you want) to this thread.

My previous picture sparked a discussion of skin-up vs skin-down vs flipping.
My preference is for skin-up and no flip, because if you can get that skin crispy, it's my favourite part of the fish, and I serve it skin-up to showcase that.



Suggestion for crisp skin:
1) you want some airflow. I use a trager that has pretty steady air movement. Not quite air-fryer level of air movement, but still, a decent amount
2) I don't mind the flesh being pretty well-done. Some might call it "overdone" but if it's still juicy, which it is, then I DGAF about internal temps. I find by the time the skin is crisp, the flesh is good. I don't stress about that. I often cook on foil anyway, so no juice is running away. Saves some cleanup and keeps the fish together. You don't want to over-handle it.
3) I don't have a hard-and-fast rule for the temp of the grill. Probably want it on the hotter end. Maybe 400 or 450? I started the most recent one lower, thought it might absorb more smoke flavor, didn't really. Would probaly pre-heat more completely next time.

@Brent.ff , @ThePenIsMightier , @msommers , @killramos , @ercchry , @CompletelyNumb ,

[killramos]

I hardly ever cook fish at home aside from frying it.

Seafood in clagary is an eat out item for me.

[G-ZUS]

mmmm cedar plank salmon

[ThePenIsMightier]

I'm a wanker planker, as well.

[ExtraSlow]

Yeah I've enjoyed planking as well. Have done that with good result on the gas grill. Crank it high, let the plank catch on fire, fucking giv'er.

[CompletelyNumb]

It's about 9 minutes at 400 in an air fryer with skin up to get crispy skin. Fish wont be overcooked if the filet is thick enough. Those 0.5cm thick fillets are garbage of course.

I do skin down most of the time because the wife hates the skin and likes a special mustard/dill spread on the fish prior to cooking, so I compromise by doing things her way.

[sxtasy]

My preferred method is on the bbq, super high heat, like 600F+. Big ol cast iron pan with Avocado oil. Only a couple minutes each side, pull off while still slightly undercooked in the middle. By time you serve it, it will be just right.

[ercchry]

My preference is raw, in a poke bowl, sashimi, nigiri, or hell… even rolls or oshi. In a pinch, perhaps smoked with some cream cheese on a bagel… or as a Benny

If I do cook it, usually pan seared, med-low heat, some lemon/dill/butter/herbs on top. Wait for the skin to release, deglaze with some white wine, flip for a minute for a little colour, and serve skin up

[ThePenIsMightier]

Quote de TrésSlow:
"2) I don't mind the flesh being pretty well-done. Some might call it "overdone" but if it's still juicy, which it is, then I DGAF about internal temps. I find by the time the skin is crisp, the flesh is good. I don't stress about that. I often cook on foil anyway, so no juice is running away. Saves some cleanup and keeps the fish together. You don't want to over-handle it..."

I'm with this. It's not "ruined" it's simply different. I think salmon is super forgiving in that respect.

[ExtraSlow]

Dry fish is bad, but it's not like a new york strip, there's lots of fat in decent salmon with the skin on, and it can handle the heat.

[killramos]

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My preference is raw, in a poke bowl, sashimi, nigiri, or hell… even rolls or oshi. In a pinch, perhaps smoked with some cream cheese on a bagel… or as a Benny

If I do cook it, usually pan seared, med-low heat, some lemon/dill/butter/herbs on top. Wait for the skin to release, deglaze with some white wine, flip for a minute for a little colour, and serve skin up

A pan seared trout is pretty killer.


I generally agree on eating my seafood raw, though I’ve had pretty questionable fish claim to be sushi grade in stores. I’d rather go the restaurant route here.

[taemo]

I like my fish fatty and oily

salmon kama (collar), either with lemon, salt & pepper or japanese style

grilled mackerel

either grill, broil or airfryer

[msommers]

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My preferred method is on the bbq, super high heat, like 600F+. Big ol cast iron pan with Avocado oil. Only a couple minutes each side, pull off while still slightly undercooked in the middle. By time you serve it, it will be just right.

This sounds like me but in the house and I smoke us out.

[g-m]

I make tons of fish. I like to make whole Mediterranean style over charcoal or fillet on the soap stone. Always crispy skin on the hot soap stone. I'm making Atlantic salmon and red snapper tonight actually!

[ExtraSlow]

Is soap stone like a pizza stone?

[killramos]

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Is soap stone like a pizza stone?

Yes exactly the same but not porous