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OK, now I'm hungry. Here's a request from this landlubber:

Recipes and cooking techniques. Grilling, broiling, pan fry, baking, marinades, especially for the large salmon fillets I see in the stores. I have never cooked a large fillet, so I will try it this weekend.

Sure, I know about all of the Internet recipe sites, but fellow FReepers have never let me down in this area. Restaurants in other cities, different ways to BBQ and a recipe for whitefish that I still use. I respect real life experience as much or more than frou frou chefs.

We may not always agree on politics, but FOOD is always a topic that I will open my mind to new ideas.

Especially from old pros that can grill without burning (from Mrs. TB!)

I am off to work, so I'll check back in a couple of hours.

Thanks!!

O.K. Here's my favorite salmon recipe! I'll sort of talk you through it so it should be really easy!

First, buy your filets. I like the "tail filets", the ones from nearest the tail of the salmon. They are more tapered and a little thinner than the body filets. Get them with skin on, because they hold together better on the grill.

Bring your filets home and rinse them under cold running water, and set them skin side up in a GLASS baking dish. No aluminum, not even tinfoil, bec. this marinade is pretty powerful stuff.

Prepare the marinade:
1/2 c. peanut oil
1/4 c. soy sauce
1/4 c. balsamic vinegar
1/4 c. green onions, chopped
1 TBSP brown sugar
2 cloves garlic, minced
1 1/2 tsp ground ginger powder
2 tsp crushed red pepper flakes
1 tsp sesame oil
1/2 tsp salt

Whisk all these ingredients together and then pour over the salmon. Cover with plastic wrap (NOT aluminum foil, unless you like little puddles of liquid aluminum oxide on your food) and marinate in the refrigerator for 4-6 hours or overnight.

Put a pyramid of coals in your grill and let them burn down about 30 minutes, until you have a nice white ash on the charcoal. Brush the grill surface with oil, and place it 4-6 inches from the coals. Rule of thumb for salmon is to grill it about 10 minutes per inch, divided in two. For a typical fillet, I grill 5 minutes on the first side, then 5 minutes on the second side. Check by pulling at one side of the fillet with a fork to see if the meat flakes away and is no longer bright pink (a little pinkness in the thickest part of the fillet is fine, lots of people eat their salmon a little bit rare).

Bon appetit!

Here's my recipe. Start grill. Get fish holder thingee for grilling fish. Spray the inside of it with oil, put fish on it. I usually buy a big slab, about 3 pounds or more, if it doesn't fit I use the big square mesh thing that we use for burgers and cut the fish into chunks. The boys get the tail section because there are usually less big bones to choke on. Next, sprinkle the pink side with salt and pepper, and close the fish holder thingee. Put on the hot grill pink side down first, skin up. About 4 minutes on each side, more or less. Enjoy. This fish, IMO, doesn't need to be flavored or covered up at all, but sometimes we have tartar sauce with it.

BUT, I might just try the other recipe posted here, it sure sounds good.......

Bobby Flay's recipe for Southwestern style grav lax is really kicking. Here goes.

1 2 lb salmon fillet (skin on)
1 T pureed chipotles in adobo sauce
1/4 cup chopped cilantro
1/4 cup whole mustard seeds
2 T cumin seeds
zest of 5 limes, in strips
2 cups kosher salt
3 cups (packed) light brown sugar
1 cup tequila

1. Place the Salmon fillet on baking sheet, flesh side up. Spread with pureed chipotles. Sprinkle evenly with cilantro, mustard seeds, cumin seeds, and lime zest.

2. In a mixing bowl, combime the salt, brown sugar, and tequilla. Cover salmon with salt mixture.

3. Place another baking sheet on top of the salmon and weigh it down with a cast iron skillet or some other heavy weight. Refridgerate for 48 hours.

4. Remove from the fridge and scrape off the curing ingredients.

5. Slice the salmon against the grain paper thin, and serve.

As requested, here is my favorite way to cook grilled Salmon:

Be sure and wash the fillets and pat dry with paper towel. You can also rub them with a bit of lemon juice. Grill on outdoor grill or on broiler rack in oven. Brush with Emeril's orange herb with poppy seeds basting sauce. (You can get it in the grocery store, usually on shelf near salad dressings and catsup and other sauces)You only need to grill till the fillet flakes easily with a fork..... just a few minutes.