"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-26-2013, 07:03 PM   #1
Honey Badger
 
Join Date: Dec 2008
Posts: 2,643
Salmon Steaks?

I've never cooked Salmon Steaks before. It's all the store had. Bought 7 Lbs. Having company over to.

Making Hubby's B-day dinner. He wants them grilled. With a Lemon butter sauce.. Now I'm really stuck. Don't know how to do that either. He likes Red Lobsters sauce.
What is that white round thing in the middle, a bone? Does it get removed before grilling? Do they cook in less time or the usual?

So, the menu tonight is

Grilled Sirloin steaks 1 Inch thick cuts
Salmon.. lets hope
Salad
Baked Potatoes
Grilled Squash..Maybe.
Garlic bread
Finish it off with a Chocolate Fudge cake.

I've stepped into it this time.
__________________
If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote
Old 04-26-2013, 07:27 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,984
Grill salmon steaks as you would meats. Oil the surfaces and season. Slap them on the grill over med. high heat. It's not complicated at all. That white thing is the fish's backbone. Leave it in. People like their fish cooked well done to rare. It will cook faster than a beef steak.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-27-2013, 02:08 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by Andy M. View Post
Grill salmon steaks as you would meats. Oil the surfaces and season. Slap them on the grill over med. high heat. It's not complicated at all. That white thing is the fish's backbone. Leave it in. People like their fish cooked well done to rare. It will cook faster than a beef steak.
That sounds perfect Andy. Just don't move them or turn over until they release by themselves on the grill. You don't want to tear them. Makes for a great presentation with the grill marks. Don't forget to oil the grill grid also.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-27-2013, 11:53 PM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,545
I agree with both posts above! Yum

As for the lemon butter sauce...melt the butter, add lemon juice and some dried parsley, reduce until it gets a bit syrupy. A little garlic is good, too!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-28-2013, 02:31 AM   #5
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
andy and pf's advice is spot on.

if you have time beforehand, make a compound butter to be melted over the salmon as it finishes cooking.

soften a stick of butter (but not melted), and mix in the zest of 2 lemons, a good handful of chopped parsley, a heaping tsp of freshly ground black pepper, a 1/2 tsp of salt if using unsalted butter, and a clove or three of minced garlic.

mush it all together, then form into a log amd wrap tightly in plastic wrap. let sit in the fridge overnight or for a day or two.

when ready to cook, slice off a few thick coins of the compound butter, and as your steaks are on their last flip on the grill, put the buttercoins on top to melt down over the salmon.

or, if using a broiler, put the coins on top about 1/2 way through the time broiled.

another compound butter i like to make for salmon is fresh dill and basil, with s&p.

btw, if you have leftover skins from the salmon, save them. chop into bits and fry them in hot grapeseed, peanut, seadame, or even olive oil until crispy lke well cooked bacon bits.


mmmm, crispy salmon skin. serve over sticky rice with a little wasabi and soy sauce, or make salmon skin maki eith nori and sushi rice.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-28-2013, 02:42 AM   #6
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
You folks are making me hungry for salmon. I haven't had any in more than a year. Shopping day is less than a week away. It goes on the list. Along with Haddock and salted cod.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-28-2013, 08:08 AM   #7
Executive Chef
 
Join Date: Apr 2011
Location: Ohio
Posts: 3,096
OMG ... I'm with you Addie .. now I want a salmon steak !

When we lived in Oregon we had lots of fresh salmon and cooking it on the grill is the best. Once you go there you will be hooked.

Yummy ... now .. those leftovers can be shipped overnight ya know
MrsLMB is offline   Reply With Quote
Old 04-28-2013, 08:25 AM   #8
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 6,345
I'd be willing to bet I cook more fish on the grill than any other kind of meat. It isn't as hard as people make it out to be, and salmon is easier than many types because it's an oilier fish.

Two tips for perfect salmon. First, I always clean and oil the grate before cooking fish of any kind. I don't like to chance having the seafood release on its own because, unless you have the perfect temperature, it will too often be overdone by this point. Oil is just a little added insurance.

Second, do not overcook salmon. It's easy to do and this is the mistake most people make. For beautiful, flaky fish, it should be just barely done in the middle when you take it off the grill. By the time it gets to the plate and sits for a few minutes it will be perfectly cooked. If you want to make it easy on yourself, only light half the grill. Cook over direct heat on side one to get some nice char marks. Then carefully turn it over and move to the cooler side to finish cooking. I like the "poke" test to determine when it's done. It should be firm but still have some give when you press a finger on it.

Good luck!
Steve Kroll is offline   Reply With Quote
Old 04-28-2013, 11:22 AM   #9
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,545
Hmm...I have a choice of plain salmon, teriyaki, lemon-dill and sundried tomato. I buy a half salmon at Costco, cut, prep and freeze. I can do what ever I like with the salmon, Shrek doesn't eat it.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-28-2013, 08:42 PM   #10
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
When the salmon were running, small neighborhood stores would have squares of smoked salmon stacked on the counter and kids would buy a couple of pieces on their way to school in the morning. One of the benefits of living in the Northwest.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-28-2013, 08:50 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
The salmon run where I live, too. Coho anyway.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 04-28-2013, 10:28 PM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by pacanis View Post
The salmon run where I live, too. Coho anyway.
I love to watch them. Funny thing, Atlantic salmon do not die after they do their thing. The adults return to the sea. Only on the west coast do they die.

Spike and I were talking this evening. I would love to see Ken Burns do a special on the fishing industry and whaling. They were one of the very first industries in this country. I am going to send an email to PBS with the suggestion.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-28-2013, 10:41 PM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
addie, i would be very interested in seeing a show about the history of the u.s. fishing industry. from boston cod and whaling, to california's cannery row.

great idea!


here's ken burns' pbs page: Ken Burns | PBS

and his facebook page: https://www.facebook.com/kenburnspbs/info
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-28-2013, 10:44 PM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
Quote:
Originally Posted by pacanis View Post
The salmon run where I live, too. Coho anyway.

pac, you're near lake eerie, right?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-28-2013, 11:46 PM   #15
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,545
This is a good book on the Cod Industry by Mark Kurlansky.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 04-28-2013, 11:58 PM   #16
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
thanks, pf. looks very interesting. i'm not a reader, though. if i ever slow down to read something other than a technical manual for work, i fall asleep no matter how good it is.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-29-2013, 12:26 AM   #17
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Quote:
Originally Posted by buckytom View Post
addie, i would be very interested in seeing a show about the history of the u.s. fishing industry. from boston cod and whaling, to california's cannery row.

great idea!


here's ken burns' pbs page: Ken Burns | PBS

and his facebook page: https://www.facebook.com/kenburnspbs/info
Thanks. Email sent. I hope I get a reply.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 04-29-2013, 12:34 AM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
me too. i'll look for you in the credits.


this show brought to by the macarthur foundation, supporting creative people and effective institutions committed to building a more just, verdant, and peaceful world.

and viewers like you, addie.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 04-29-2013, 05:15 AM   #19
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yes, Bucky. I'm pretty close to the lake. I could easily walk there.
I never fished for coho or steelhead. I was more of a perch and walleye guy. Or bass.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
recipe, salmon

Salmon Steaks? I've never cooked Salmon Steaks before. It's all the store had. Bought 7 Lbs. Having company over to. Making Hubby's B-day dinner. He wants them grilled. With a Lemon butter sauce.. Now I'm really stuck. Don't know how to do that either. He likes Red Lobsters sauce. What is that white round thing in the middle, a bone? Does it get removed before grilling? Do they cook in less time or the usual? So, the menu tonight is Grilled Sirloin steaks 1 Inch thick cuts Salmon.. lets hope Salad Baked Potatoes Grilled Squash..Maybe. Garlic bread Finish it off with a Chocolate Fudge cake. I've stepped into it this time.:angel: 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 07:48 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.