Comments on: How to Cook the Best Grilled Salmon

By: Cathouse Teri

Cathouse Teri — Sat, 05 Jul 2008 07:55:08 +0000

Oh sorry. And yeah… we will be having salmon this weekend. We may just try your recipe!

By: Cathouse Teri

Cathouse Teri — Sat, 05 Jul 2008 07:53:09 +0000

Wow. I can’t imagine telling someone I already have the gift they gave me. Probably because when I was dating a guy one year (I was about 19), I purchased him a gorgeous I.D. bracelet, and had a very loving inscription. The bracelet was unique, as well. Had some neat accents I had never seen before. It was so hard to pick out a gift for him, because when you are young and dating a guy, you really don’t know a lot about gifting. But this was something I felt very good about. Very personal. I gave it to him and he looked a little like you probably did when you received yours. I said, “What’s wrong?” and he walked over to his dresser drawer and said, “I’ll just put this in here with all the other I.D. bracelets I have.” And he seriously had about ten of them, still in boxes, in his drawer. What I thought was strange was that never before that had it even occurred to me to buy a man such a thing. This guy just seemed like that kind of guy would appreciate it.

Methinks I was wrong. :)

By: soggycitybob

soggycitybob — Sat, 05 Jul 2008 06:48:47 +0000

Now my mouth is watering. I LOVE the salmon! Now if I could only convince the kids to switch from Chef Boy-R-Dee to a nice grilled meal someday…

By: Hot Alpha Female

Hot Alpha Female — Sat, 05 Jul 2008 01:30:57 +0000

Ok well if your salmon comes out looking like that .. then im up for it!!! lol

Hot Alpha Female

By: osolomama

osolomama — Fri, 04 Jul 2008 23:42:38 +0000

Too fabulous. DD and I like salmon too and she’s been eating it since babyhood. We also roast it in the oven and the tip I got from her godfather was to coat the top of the fish with the tiniest drizzle of olive oil, which speeds the carmelizing process. Other tip I got from a few chefs in Toronto is staying freaked out about the cooking time, as you suggested. At some point, the fish turns “fishy” and the whole thing can be thrown in the garbage (you can sniff it when you open the oven). Your cooking time is perfect!

By: T

Fri, 04 Jul 2008 19:04:14 +0000

Thanks for the recipe. I LOVE Cook’s Illustrated. I’ll have to get that cookbook. And my kids love salmon. (now I just have to get that grill… )

Thanks for the kind comment on my blog also. Its good to hear some feedback, even if it doesn’t come from my kiddos! :)

By: dadshouse

dadshouse — Fri, 04 Jul 2008 16:58:32 +0000

Kevin – too true. Over-cooking is deadly.

Backpacking Dad – I read through the cookbook and couldn’t find why they start with skin side down. I’m guessing it has to do with natural fats inside the fish, and the skin protecting the fillet from heat to keep the fish moist. I’ll have to try your method.

Mama Llama – I like this recipe book because they tell you all the different methods they tried. Open grill, closed grill, oiled grill, etc. Raw salmon at the sushi bar is awesome! Pass the wasabi.