18 replies to this topic

[Hammered]

Interesting. I've never butterflied a salmon like that. I'll have to give it a try!

[bzac]

the first one is the hardest , but after that you'll have it figured out. cook it nice and slow ,not too close to the flame , should take 50- 90 minutes or so depnds how big the fish is.

I hate pink and chum salmon but they come out nice this way.

spring salmon are the best for this . but sockeye or coho work great too.

[Hammered]

I have a recipe for a marinade similar to yours, except it calls for Jack Daniels instead of wine. One of my favorites that we got from the Dolphin's Resort at Campbell River.

[bzac]

Cambell River!! LOL our ice hockey rivals when I was growing up !

everyone has their own secret recipies , grated onions , vinegar , molassas , spices , leamon juice cracked pepper are all common parts of different peoples maranades.

to be honest apart from brown sugar and the rock salt rub , mine is never exactly the same twice.

I do know a couple people who just do it with no marande , and one guy who just brushes on some olive oil before he cooks it.

how ever you do it it comes out great!

I have seen stainless steel grids for this in sporting goods stores , but I like to go old school .