We are having the in-laws over for some alaska king and coho salmon that we caught this summer and we are looking for some recipes. We would like to use the grill for them.
Where better to find some, but here.
Thanks 
My go to is very simple.
Foil
Butter
Onion
Potatoes
Carrots
Lemon pepper.
Put your fillets skin down on the foil. Lemon pepper the fillets. Cover with onion slices, then potatoes and carrots. Cut the butter and put the pieces arond. Cover with another piece of foil and make a tent. 20-30 on the grill, when potato slices are cooked its done.
I will also do a foil with potatoes and onion only as well. Then open them and cover with cheese. 
I put the fillets skin side down on aluminum foil, drizzle with lemon juice, then grate fresh parmesan cheese over the fillets. Grill until the skin sticks to the foil. Thats how you’ll know its done.
Don’t use the cheap, prepackaged, all ready grated parmesan you get from a store. Take a drive to Cashton and stop at the cheese store just south of Cashton on Highway 27. They have the best fresh parmesan cheese I’ve ever had. Really good prices to boot. Their Muenster is really good, too.
Fresh parmesan looks and tastes alot like mozzerella, but with a little more bite.
The only problem with grilling in the winter is the propane burns at a cooler temp and may throw off your cooking time.
I cook alot of salmon in the springtime and i like to throw them down on tin foil skin side down and sprinkle lemon pepper, garlic, dill, and lemon juice on em. I put some butter on top of the fillets and on the tinfoil under the fish. When done the salmon will peel off and the skin will be left on the tin foil. There are some good recipes that include cedar planks so im sure someone will mention that here. What i do is quick and easy and tastes great!
Not sure which one I prefer. I actually think it’s number one. I love this one for Kings and Coho caught out of Michigan.
#1.
Sweet Soy Sauce Salmon
2 pounds Salmon filets (skin-on)
6 tablespoons Sugar
2 tablespoons Canola Oil or vegetable oil
8 tablespoons Soy sauce
10 cloves Garlic sliced
2 tablespoon Wine optional
— Marinade —
Instructions
Make marinade: Combine sugar, soy sauce and wine (optional) in a medium bowl. Mix thoroughly till sugar dissolved and set aside. Cut fresh salmon into 4 even pieces. Put them in another medium bowl. Pour 2/3 of the marinade over the salmon. Let it stand for 20 minutes. Turn salmon pieces over every 5 minutes if you want. Slice the garlic and set aside. Heat a heavy-bottomed skillet pan over high heat for about 2 minutes. Add oil to pan and swirl to coat. When oil shimmers (but does not smoke), add fillets skin side down and cook, without moving fillets about 30 seconds. Reduce heat to medium-high; Cover the pan with a lid; Continue to cook until skin side is well browned, about 4 minutes. Turn fillets and cook, without moving them. Pour the rest of marinade over fillets evenly. Add sliced garlic in the pan and cover it with the lid. Let the pan cook for 3 minutes. Remove fillets from pan to a plate. Pour the sauce (including cooked garlic) in the pan over fillets. Garnish with chopped scallion or cilantro. Serve.
#2.
Sauté 16 ounces of crushed pecans in butter. Once sautéed, move pecans aside and place a butterflied trout/salmon fillet and fry it in the same pan meat side down. Once meat is cooked, flip over and cook (skin down) just long enough to loosen skin from meat (add more butter if needed). Once cooked serve with the sautéed pecans and fresh veggies.
I do the foil thing on the grill, put the fish skin down and baste them with 1/2 stick of melted butter, juice of 1 lemon and finely chopped dill [larger grocery stores will have this fresh in the produce area]. Like the others, cook until the skin sticks.
The best salmon is cooked on a charcoal or propane grill outside on water soaked cedar planks. Place fillets with the skin on in a ziploc bag with some oil and seasoning of choice for 10 minutes in the fridge. Place the water soaked cedar planks on the grill and cook the fish on them for 15 minutes or until done.
Quote:
The best salmon is cooked on a charcoal or propane grill outside on water soaked cedar planks. Place fillets with the skin on in a ziploc bag with some oil and seasoning of choice for 10 minutes in the fridge. Place the water soaked cedar planks on the grill and cook the fish on them for 15 minutes or until done.
Wood planks X2
Try to refrain from using tinfoil. One really loses the good carmelization that occurs when grilling over open flame.
The simplest and subsequently the best method I’ve found requires making a dry rub. Or, Weber makes an awesome rub called “Salmon Rub” it is very good. I make my own. Coat the salmon with a little Olive Oil, coat with seasonings and let come up to room temp (no longer than 1 hour). Get the grill smokin hot, sear both sides (I prefer skinless). I don’t see the sense of cooking with the skin on unless I’m going to eat it. The fat layer under the skin, when exposed is awesome when grilled. The fish will turn easily if the grill is clean and hot. Don’t force it. When the proteins in the fish carmelize and let loose, the fish will flip easily. I like salmon just a hair past rare. To add more flavor, I put wood chips in the smoker box, shut things down, put the salmon on the top rack and let it smoke for up to 20 mins. Don’t use wet chips, they create creosote and taste bitter.
Finish with some dill sprigs and thinly sliced lemons and you have created something wonderful. Salmon pairs great with Cabernet or an IPA. But seriously, drink whatever the heck you like… 
Try this one – 1 packet of Ranch powder dressing mix and 2 tablespoons of butter – place fillets on tin foil, spread the dry powder mix over the fillets (liberally), add 1 tablespoon of butter on top of each fillet, bake in oven at 350 or on grill. The powder mix turns into a sauce from the butter mix and oil from fish.
This one is from friend and fellow salmon fisherman Tom Linderholm, who also happens to be executive chef at Grand Superior Lodge near Two Harbors! This one is right off their menu. Absolutely phenomenal, and if you’re serving outside in summer, bring the planks to the table still on-fire.
Cedar Planked Salmon:
First I start by soaking my ceday planks in a bourbon/water mixture roughly 30% bourbon to 70% water. Allow those to soak for at least 6 hours, 24 being preferable.
Lay Salmon skin side down on cedar plank, we use a 5″x7″ plank for an 8 ounce filet. Season with salt & pepper or whatever seasoning you prefer, next place on hot grill. (you really want your grill going good to get the steam going from the cedar plank) We have ours set to about 650 degrees.
When the Salmon is nearly done to medium or so I brush the top with honey, sprinkle about 2 Tablespoons of brown sugar on it and toss a tablespoon of soft butter on top of that. When the butter melts an hits the cedar plank the board will ignite, allow this to go for a good minute covered to add a little smoke flavor to your fish.
Easy recipe and takes about 10 minutes (minus the soaking), Cedar planks can be found at your specialty food stores watch it though they can be expensive. Mine come in case lots and basically look like something right out of a lumber yard.
Enjoy!
Joel
As an appetizer or first course, google “Adirondack Salmon Chowder” Look for the recipe made by a guy called “musky bob” The best chowder you’ve EVER had!!! I know it’s not a recipe for the grill, but try it, you won’t be disappointed!
I’m not a real fan of grilled salmon, gets too dry for me, but I do like it pan fried in cajun shore lunch.
I also like to bake it in the oven rolled in crushed walnuts, and drizzled with maple syrup.
The Adirondack Salmon Chowder is great, have made it two times and is perfect for getting rid of salmon that isn’t at its peak of freshness anymore. You get plenty of the good salmon flavor, without highlighting it too much. Posting here just so it’s on IDO:
Adirondack Salmon Chowder
From “My Adirondack Way of Cooking” by Musky Bob
If this doesn’t make your mouth water in anticipation on those cool Fall or Winter days nothing will. I use salmon mostly, but you can substitute most any type of fish.
• ½ stick butter
• ¼ cup flour
• ½ cup chopped onion
• 6 slices bacon, diced
• ½ cup diced celery
• 1½ teaspoons garlic powder not garlic salt
• 1 teaspoon Old Bay Seasoning
• 1 ½ cup diced potatoes
• ½ bag baby carrots, cut bite size
• 1 cup chicken broth
• 1 cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon parsley
• 2 bay leaves
• ½ teaspoon thyme
• ½ teaspoon dried dill weed
• 2 6” salmon fillets, cubed 1”
• 1 qt. milk
• 1 (15 ounce) can creamed corn
• 1 teaspoon cornstarch
• 1 12 oz. pkg. Cream cheese
1. Sauté bacon, then add butter, onion, broth, celery, carrots, and garlic powder & cook until all is tender. Stir in potatoes, old bay seasoning, parsley, bay leaves, salt, pepper, and dill.
2. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes or until potatoes are tender.
3. Stir in salmon, milk, creamed corn, flour, cornstarch, and cream cheese. Cook on medium, stirring frequently until heated through and cream cheese is melted.
4. Serve steaming hot with oyster crackers.
The chowder recipe was great Joel.
Thanks
No problem, glad you liked it!
Joel
I love salmon drizzled with olive oil, fresh rosemary and one lemon. Bake it at 300 in aluminum foil…. It sound simple but it’s so good. Use one lemon, squirt some juice around it and place some of them on top… I made this one Valentines day; and got great reviews! I’m sure you could do this just as easy on the grill as in the oven.
Just had some pan fried tonight in Cajun Shore Lunch- awesome!!! Lettuce salad on the side with some garlic toast, good eats!
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