Any good grilled salmon fillet recipes?

[Learning]

I got the June issue, with all of those wonderful salmon recipes, but the only grilled recipes were for a grilled salmon salad or grilled salmon steaks. Does anybody have any good recipes for just grilling salmon fillets? Is there anything different about grilling fillets versus steaks? In other words, there was a wonderful recipe for spicy grilled salmon, but it called for salmon steaks. Can I just substitute? Let me know you ideas! Thanks,
Learning here in the SF Bay Area.

[melisa]

Fillets are perfect for grilling. My husband and I caught some Salmon last week. I created a dry rub using cayenne, ground chili,paprika, season salt and pepper, I generously applied it to the fish and grilled for about 4-5 minutes. I served it with a sauce made of plain non-fat yogurt, N/F sourcream, garlic, lemon juice and dill. It was a colling combo to the spicy fish!
Melissa

[melisa]

Fillets are perfect for grilling. My husband and I caught some Salmon last week. I created a dry rub using cayenne, ground chili,paprika, season salt and pepper, I generously applied it to the fish and grilled for about 4-5 minutes. I served it with a sauce made of plain non-fat yogurt, N/F sourcream, garlic, lemon juice and dill. It was a colling combo to the spicy fish!
Melissa

[Peggy]

I don't know if this is considered correct by the majority of the cooking community, but I almost always substitute salmon fillets for salmon steaks just because of personal preference. And we also usually grill them, even if the recipe says to broil. I have never had a failure.

I made the Spicy Herb-Grilled Salmon Steaks in the June issue and loved the recipe, though I did use an anaheim chile instead of the jalapeno. I also made and enjoyed the Broiled Salmon Over Parmesean Grits (grilled also).

So, in my humble opinion, you can safely substitute the fillets for the steaks.

Peggy - A Bay Area Girl who now resides in the "REAL" Northern California

[Gail]

I also vote for salmon filets over steaks. I've gotten some fatty steaks which have turned me off, plus you don't have to deal with the bone issue with filets. Of course, there's skin (which I customarily blister and the meat slides right off.) I'm recalling now that there was another thread on subject where someone had an excellent method of cooking filets. Can't remember which, though... Also, depending on your filets, some may be cut thinner than steaks, and filets tend to be narrower on the ends, thicker in the center-- which may make for some small degree of adjustment in cooking time. I LOVE salmon filet. In fact, I'm having my favorite tonight(potato-tiled salmon over a bed of herbed spinach with tomato, covered with wine sauce.) If only I could get the recipe from the restaurant!

Hey, Peggy! Where's the REAL Northern California? (And aren't you worried about upsetting the folks up in Humboldt and Del Norte Counties?) http://www.cookinglight.com/bbs/biggrin.gif ... and did you know I posed another question to you about wineries on my wino thread? (hic!)


[This message has been edited by Gail (edited 07-22-2000).]

[LSB]

Another vote for the Herb-Grilled Salmon from June 2000. I used filets - I never use steaks for the same reasons stated above. I made this dish a couple nights ago and loved it. I used the jalapeno and didn't find it hot at all (but I like things REALLY hot!).

[Peggy]

Gail,

Oh my!!!! No offense intended to my wonderful neighbors in Northern California!!! I am a SF Bay Area girl, born and raised, until 3 years ago when my husband's business moved us a 3 1/2 hour drive above San Francisco. When living in the Bay Area, I and all my friends/family told everyone we lived in "Northern California". From my new vantage point, I have come to believe that the Bay Area is really a part of "central" California. It has become an in-joke among us. It is all a question of latitude to me. Therefore, my neighbors in Humbolt and Del Norte Counties are definately considered to be within my definition of "Northern California". Have I explained my way out of a potential misunderstanding??!!!! Just in case I'm still in trouble, I will decline to mention the actual city I now reside in so as not to offend further....

Also, I'm sorry that I have not visited the "wino" post recently to see your question. I will hop over and check it out very soon!

Your Fellow and Loyal Californian!!!

Peggy

[Zinnia]

Hi Learning,
This is a recipe from a Sunset magazine from August of '99. I have made it before & it was very good. Have a good day. http://www.cookinglight.com/bbs/smile.gif Zinnia

Salmon w/ Ginger-Banana Sauce

1 can (8oz.) crushed pineapple
1 ripe banana (1/2 lb.), peeled & cut into chunks
4 t. minced fresh ginger
1 T. minced fresh jalapeno chili
2 T. lime juice
1/2 c. finely chopped onion
1/2 c. finely chopped red bell pepper
1/2 t. salad oil
2 cans (15oz. ea.) black beans, rinsed and drained
1 & 1/2 lbs. boned, skinned salmon fillet (1 & 1/2-in. max. thickness)
Lime wedges
Salt

1. Drain pineapple & save 1/4 c. of the juice.
2. In a blender or food processor, whirl the 1/4 c. pineapple juice, banana,
ginger, chili, & lime juice until pureed. Scoop into a small bowl.
3. In a 10-12-in. nonstick skillet over high heat, stir onion, bell pepper, & oil until veg. are limp; 3-5 min.. Add crushed pineapple & beans; stir just until hot, about 2 min. Cover & keep warm.
4. Rinse salmon & pat dry. Lay fish, skin side down, on a sheet of foil. Trim foil to fit salmon.
5. Have bbq ready with direct heat at Hot,(you can hold your hand at grill level only 2 or 3 seconds). Lay foil w/ salmon on grill. Cook fish until opaque, but moist-looking in center of the thickest part (cut to test), 6-8 min.
6. Cut salmon into equal portions. Spoon bean mixture equally onto plates; top w/ salmon & ginger-banana sauce. Add lime juice from wedges & salt to taste.
*You can also just grill the salmon, using the ginger-ban. sauce for a topper, (& omit the bean/pine./on./pepper mixture.).

[Gail]

Originally posted by Peggy:
Gail,

Have I explained my way out of a potential misunderstanding...
Your Fellow and Loyal Californian!!!

Peggy

Poor Peggy! I didn't mean to make you go through all of that (thus the big smilie). Three and a half hours north of SF, hmmm... Sounds to me like you're in some pretty nice territory! (I know my state pretty well.) http://www.cookinglight.com/bbs/biggrin.gif

[CATHIEA]

Hey Learning- Try Zinnia's recipe. I've frequently try recipes she posts and she NEVER steers me wrong. Recipes are always worth doing and it's nice to see her posting again.
CathieA

[food girl]

I agree that fillets are much better than steaks. I always put my fish skin-side down on the grill, after just a few minutes you can slide a metal spatula between the fish and the skin and flip the fish over. If you leave the skin on the grill for just a minute longer it will come off in one big piece. My dogs think this is just delicious.
My favorite salmon recipe came from the CL calendar
Yikes, now that I copy it I see that it is for tuna! oh well, it is great on salmon too.
Grilled marinated tuna:
1/4 cup water
14 cup low sodium soy sauce
2 Tablespoons soy sauce
1 1/4 teaspoons minced ginger
2 garlic cloves minced
6 (6 oz) tuna (or salmon steaks)

1.combine first 6 ingredients in a large zip top plastic bag. Seal bag and marinate in refrigerator for 2 hours, turning bag occasionally.
2. Remove tuna from bag, and reserve marinade. Prepare grill. Place tuna on grill rack coated with cooking spray, and grill 3 minutes on each side or until done.

[Anne]

Hi folks. Just thought I'd put in my two cents worth. We make the choice of steaks vs fillets based on the species of salmon and the size. We use steaks for large (15-50 pounds) king (chinook) salmon while coho (silver) salmon can go either way depending on size (8-20 pounds), and sockeye (6-8 pounds) are usually fillets (the pounds are for dressed fish).