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TEXASforLIFE

TEXASforLIFE

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My daughter turns 17 today and wanted salmon. I bought over 12# and glad I didn't buy any more! The bottom rack is FULL!
 

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jumpinjoe said:
That's a whole lot-a-steaks right there! You grillin' or smokin'? If you're interested, I've got a 'killer' rub for salmon.
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It's a 2hr marinade minimum (best is 6hrs +).
1/3 C brown sugar
1/3 C soy sauce
1/3 C water
1/4 C oil
Lemon pepper to taste
Garlic salt to taste (doesn't take much).

Put in a zip lock baggie or a covered bowl. I do portions in baggies and remove most of the air as for it to submerge more. Been using this recipe for 7-8 years.

Recipe found on "Allrecipes" website. Can't get the link to work, but its listed ad "grilled salmon 1". Here's a screenshot
 

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TEXASforLIFE said:
It's a 2hr marinade minimum (best is 6hrs +).
1/3 C brown sugar
1/3 C soy sauce
1/3 C water
1/4 C oil
Lemon pepper to taste
Garlic salt to taste (doesn't take much).

Put in a zip lock baggie or a covered bowl. I do portions in baggies and remove most of the air as for it to submerge more. Been using this recipe for 7-8 years.

Recipe found on "Allrecipes" website. Can't get the link to work, but its listed ad "grilled salmon 1". Here's a screenshot
Click to expand...
So you're grillin'? I've never used my rub for grillin', only for smokin' but would assume it'll work for that too. It was pretty heavy in brown sugar as I recall and the cook had to be careful to not let it burn. Sugar will typically get pretty rank if allowed to get much over 300F.

Anyway .........................

I just went back to get it (the rub) out and re-read it to see if there's anything about grillin'. Turns out I can't find it, but then I've not done any fish smokin' in probably 20-25 years. No tellin' where it is ... however, while lookin', I found my old 'brine' for salmon. I had completely forgotten about that till I ran across it. But in thinking back I remember now I would brine the fish for several hours with a spice mixture brine. Then a smoke session and it was dog-gone good if I say so myself.

Anyway, thought I'd offer it up if you were interested, but looks like you did alright on your own. (y)(y)(y)
 
jumpinjoe said:
So you're grillin'? I've never used my rub for grillin', only for smokin' but would assume it'll work for that too. It was pretty heavy in brown sugar as I recall and the cook had to be careful to not let it burn. Sugar will typically get pretty rank if allowed to get much over 300F.

Anyway .........................

I just went back to get it (the rub) out and re-read it to see if there's anything about grillin'. Turns out I can't find it, but then I've not done any fish smokin' in probably 20-25 years. No tellin' where it is ... however, while lookin', I found my old 'brine' for salmon. I had completely forgotten about that till I ran across it. But in thinking back I remember now I would brine the fish for several hours with a spice mixture brine. Then a smoke session and it was dog-gone good if I say so myself.

Anyway, thought I'd offer it up if you were interested, but looks like you did alright on your own. (y)(y)(y)
Click to expand...
I rarely cook above 300* on the grill and if so it's chicken or limon-peppered.
 
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