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| Cooking whole salmon on the grill http://cookaholics.org/viewtopic.php?f=12&t=2384 |
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| Author: | TheFuzzy [ Sun Jul 01, 2012 6:16 pm ] |
| Post subject: | Cooking whole salmon on the grill |
So apparently we're doing a whole salmon for the 4th. I'm wondering if anyone has any tips or cooking times to make sure it's done all the way through -- I'm concerned that the meat near the spine will be undercooked. I was thinking of starting it in a low oven and finishing it on the grill, but advice welcome! |
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| Author: | Amy [ Sun Jul 01, 2012 6:48 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
Don't cook on too high a heat...and leave the scales on to help prevent sticking to the grill. Just peel the fish prior to serving. Another technique (which I've not tried ) is to wrap the fish in grape leaves prior to grilling. Kind of a grill en papillote. Amy |
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| Author: | TheFuzzy [ Sun Jul 01, 2012 8:58 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
Amy, Yeah, I actually thought of the grape leaf thing ... we have a grape vine. However, the leaves have to be steamed first, and how do I make them stick to the fish? Even fig leaves (which we also have) would have to be tied on with string. One thing I was thinking was cooking the fish (and the chicken), covered, in a low oven, like 200F. Then throwing it on the grill for 10min per side to finish. Anyone think that would work? |
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| Author: | gardnercook [ Sun Jul 01, 2012 9:15 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
Fuzzy I haven't tried this, but I would imagine you could wrap it in corn husks that you soaked. Might add some interesting flavor,too |
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| Author: | Paul Kierstead [ Sun Jul 01, 2012 9:52 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
My take --- I've done whole salmon on the grill. Indeed, you tend to end up with 'underdone' spine or overdone belly. BUT, the great thing about salmon is that underdone it is delicious, and it is more tolerant of overdone then most other fish. In particular, the belly has lots of fat and is tolerant of a bit too much heat, so if my guests were queasy or immune depressed I'd let the belly be overdone a little and if they weren't, I'd let the spine be underdone a little. I've not tried the low oven, but that makes sense too, but can't *personally* condoned it due to lack of experience. The skin and scales definitely help slow heat penetration and even out the heat, but as you suppose, the big differential in thickness between the spine and other areas dooms traditional techniques some. But it salmon, it is tasty no matter what! And a whole salmon makes quite an impact... |
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| Author: | jimbo [ Mon Jul 02, 2012 8:05 am ] |
| Post subject: | Re: Cooking whole salmon on the grill |
I would wrap it in foil and cook it low and slow on the grill till nearly done, then finish with whatever smoke flavor you desire. |
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| Author: | TheFuzzy [ Mon Jul 02, 2012 8:16 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
I talked to Amy on chat about this. Going to go with "wrap in fig leaves", since we have lots of fig leaves. |
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| Author: | TheFuzzy [ Fri Jul 06, 2012 11:42 pm ] |
| Post subject: | Re: Cooking whole salmon on the grill |
So, the fig-leaf wrapped salmon went great. I got compliments from both of the fishermen at the 4th party, and they eat a lot of salmon! About 10 of the 13lbs of salmon disappeared. Here's what I did:
So thanks Amy for the fig leaf suggestion! |
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