BBQ'ing a (large!) fillet of salmon

[Davi]

any recipies, suggestions, tips or tricks for a side of Salmon on a BBQ?

Ta.

[grumbledoak]

If you mean one single fillet, that's going to be a bit difficult to manage. So, probably foil, white wine, and herbs of your choosing. That way, it'll steam in the wine, you won't need to turn it over, and you can take it off easily.

hth

[Davi]

Yeah it is one large bit, handling it was a worry! Probably right, safer to get it wrapped up.

[Lefty Guns]

Dries out a lot if you don't put it foil and it WILL stick.

Butter, herbs (tarragon?) and white wine is a good call.

[Davi]

right, foil it is, cheers

[CraigW]

i've done the above, works fine, if you have a lid, close it for 15 mins, should be pretty much done

[Working class]

What about that jamie oliver one, it was a while ago, he wrapped it in wet newspaper iirc and then threw it on?!?

[Rollie]

http://www.foodnetwork.com/recipes/jamie-at-home/c...

Could give that a try? It probably will stick mind.

[Davi]

I was just looking at that. I really do like the idea, but I'm BBQ'ing for 15 people so don't want too much stress from the salmon and am a bit worried about it sticking or me dropping chunks of it everywhere

[dmitsi]

I cook salmon on the barbeque quite a lot. I almost always just end up putting in foil, drizzle of olive oil (making sure to get it on both sides), rock salt on the fillet, a little pepper, then squeeze half a fresh lemon over the top. Wrap it up in the foil and cook for 20 minutes. Tastes lovely. Usually serve with asparagus or on a bed of sorrel.

[Mobile Chicane]

Do the salmon in the oven and save the BBQ for something else.

Put the fish on oiled foil (but don't cover it), turn the oven up as hot as it will go, and cook for 10 minutes per inch of thickness.

This gives perfect results.

[paulmurr]

Can't you cut the fillet up into smaller pieces? The crispy skin is worth it and it shouldn't stick provided you've oiled the fish. You don't even have to turn them, just close the barbie lid or put little foil trays over them to act like a mini oven but retaining the bbq smokey flavour.

[Davi]

Could do it in smaller bits, just wanted the spread to look impressive as well as taste good!

Can't be doing with the oven though, do salmon in there all the time, no fun!

[paulmurr]

Salmon en papiot it is then

[Davi]

paulmurr said:

Salmon en papiot it is then

beats announcing it as salmon in foil I suppose

[XMES RUS]

Use baking paper and not foil, it doesnt stick.

[paulmurr]

Spot on Davi, if you can make it sound posh then it is posh.

I'm having saucisse á pomme frite avec en ouef for tea

[staceyb]

http://www.barbecue-store.com/smokerbag-alder-poul...

[Nolar Dog]

My tip would be to use squid instead as it's my favourite.

[Davi]

Nolar Dog said:

My tip would be to use squid instead as it's my favourite.

I can see two problems there:

1. The fillet of salmon in the fridge isn't a squid.
2. The fillet of salmon in the fridge isn't a squid.


ok that's only one, but I think it's of such importance I said it twice.