MEMBER RECIPE
Jerry's to die for Salmon Recipe
By The Shepherd
Difficulty: Easy |
Total Time:
4 1/2 hours
|
Active Time:
|
Makes:
1 filet makes 4 servings
This is an incredible salmon recipe that I have worked on for years. However, it is my secret, so don’t tell anyone. I’m taking this one to the grave! Oh, wait a minute, never mind. Enjoy. Because of the amount of salt used, I would not recommend for anyone with high blood presure.
INGREDIENTS
- Salmon - I like whole filet sides
- Salt - Fresh ground sea salt - lots
- Brown Suger - 2 cups
- Butter - 1 cube
- Lemon juice - from two lemons
- Tabasco Sauce - not too much
INSTRUCTIONS
- Lay salmon, skin side down on something that won’t drip, I have a large wooden cutting board with a groove around it that works great. Cover the salmon with salt, a lot of salt. Let stand for up to 4 hours. It will weep because of the salt, which firms up the meat.
- In a sauce pan melt the butter, and stir in the brown suger, juice of lemons and a half dozen shakes of the tabasco bottle. Depending on your sensibility use more or less tabasco.
- Coat the flesh side of the salmon with the butter mixture and place flesh side down on a very hot barbecue (I spray with Pam before laying down the fish to reduce sticking). Let cook for 5 minutes flesh side down, to carmalize the suger mixture.
- Using 2 or more large spatulas, turn the filet over and reduce heat to medium.
- Slather a small amount of the brown suger mixture on the flesh side, put the lid on the barbecue and allow to cook until done, usually not more then another 5–10 minutes.
- Remove from barbecue and enjoy the best salmon you have ever had.
Member recipes are not tested by the CHOW food team.
Hey, I tried this recipe this evening for my Family dinner only I tried it a little different, since it is extremely cold here all day I converted it somewhat so that I could use the oven.
Since my Mom owns the tea/herb/spice store in town; I used red Hawaiian salt mostly and a little of the regular sea salt.
Unfortunately due to Christmas shopping I could only let it sit for about 3 hours that...+READ
Hey, I tried this recipe this evening for my Family dinner only I tried it a little different, since it is extremely cold here all day I converted it somewhat so that I could use the oven.
Since my Mom owns the tea/herb/spice store in town; I used red Hawaiian salt mostly and a little of the regular sea salt.
Unfortunately due to Christmas shopping I could only let it sit for about 3 hours that didn't seem to be too bad though.
I preheated the Oven at 350, I doubled the sauce for 2.65 pounds of salmon and let the sauce cook with the salmon for about 35 min. when it reached 20, 30, and 35 min I opened the oven and used a spoon to move the sauce back onto the meat.
It was a hit even my dad who normally doesn't like any seafood liked it.-COLLAPSE
Suggestions for oven baking, please! Sounds delish.
Kitchenhag,
Please let me know how it turns out. Some people add onions and or garlic, but I prefer it as plain as possible, which brings out the caremel flavor of the brown sugar and butter.
can't wait to make this...thanks
No, you leave the salt on. You would think that it leaves it very salty, but the brown suger cuts the salty flavor. But as I advised at the top, the salt is still there, so someone with a health issue, should avoid this one.
I'd like to know if the salt gets rinsed off after the 4 hours.
Tried it last night. Very, very good. But what do I do with the juice from the second lemon? This really was the best salmon I have ever had. Used a pink salmon (pacific, not the pathetic atlantic), didn't use too much salt, that kind of scared me, although with the brown suger sauce I didn't taste any salt at all. Good job! 5 Stars my kind sir (or madame)