Barbecued Salmon; salmon skins

Barbecued Salmon?

Why not?

The hoisin sauce, sherry and soy sauce make a nice counterpoint to the salmon’s richness.

If you don’t have hoisin sauce you can use another purchased barbecue sauce, or regular ketchup. If using ketchup I would add a dash of Worcestershire sauce.

We grill a lot of salmon in the summer and I try to vary the style.

The sauce  would work on salmon steaks or another firm-flesh fish: tuna, swordfish, halibut.

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Barbecued Salmon

A simple, quickly made barbecue sauce makes this easy grilled salmon a gourmet treat.

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Fish
  • Method: Grilling
  • Cuisine: American

Ingredients

Scale
  • 2 salmon fillets, 6oz each (180gr each)
  • 1/2 tsp paprika
  • 1 tbs soy sauce
  • 4 tbs hoisin sauce
  • 2 tbs sherry
  • 1/2 tsp dry mustard
  • 1/2 tsp garlic powder

Instructions

  • For Barbecue Sauce: In small bowl mix all ingredients except salmon and paprika.
  • Sprinkle paprika over salmon.
  • Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don’t have a basket.
  • Brush fish with part of the barbecue sauce.
  • Cook on barbecue grill for 10 – 14 minutes with cover partially closed, basting with the rest of the barbecue sauce towards the end.
  • OR put on baking sheet, spoon sauce over and roast in 400 F oven for 15 – 20 minutes, depending on thickness.  In both case salmon will be done when it flakes easily; slightly pink in the center is fine.
  • Remove from heat and serve, sliding it off the skin if needed.

Notes

Grilling times will vary according to thickness of fish.

Keywords: grilled fish, barbecued salmon

Barbecued Salmon

You know how little kids go to bed promptly and squeeze their eyes shut on the night before Christmas…. trying to be really, really good so Santa will bring presents?

My dogs are a bit like that on most Friday nights in the summer.

The salmon I buy has the skin on, of course.

We prefer not to eat the skin but mon mari like to leave it on for grilling. The result is extra crispy salmon skin that I slip off the filets before serving.

I leave the skin sitting on a plate on the kitchen counter overnight.

Yes, yes, I know…. I could just give it to the dogs and be done with it, but this way is so much more fun.

They are usually very quiet on Friday nights, but when they hear my footsteps upstairs they know I’m up. By the time I get to the top of the stairs they are twirling and prancing and bouncing off each other, waiting for me.

They don’t do this on the other mornings.

As I come down the stairs they race to the kitchen, look at the salmon skins, then race back to me.

We have to go for our walk first, and then I clean up the dog poo, check on my potager, and so on.

When I finally let them back into the house they race to the kitchen and sit at attention, facing the salmon skins.

We want to prolong the savoring of the treat so I tear the two skins into small pieces. I pick up the plate and, with two 125 lb dogs jumping and nudging me, I walk outside.

They sit, very attentively.

I take a step.

They jump and sit again.

I finally relent and start feeding them bits of salmon skin, admonishing them to not bite off my fingers.

When it’s all gone, they lick the plate, then scour the ground looking for fallen bits.

I go back inside, scrub my fingers, hands and arms, and have my breakfast.

Another weekend off to a good start.

7 thoughts on “Barbecued Salmon; salmon skins”

  1. I do the same thing when we grill the salmon, which isn’t very often because hubs is not a fan of salmon. I think he only eats it because there will be nothing else for dinner if he doesn’t 😉 I use a flat grill pan with holes in it so when it comes time to take the salmon off the grill, I slip a very thin metal spatula beneath them, between the skin and the fillet and lift the salmon off. We turn off the smoker or if using the Weber, move the pan to the side, and let them dry a bit more until we’re done eating. Then I take them off. When we’re done with dinner and I’m done with everything but cleaning that pan, then he gets his nice, crispy skin. He has no one to fight with anymore since Ciine is gone now, so he’s much calmer about taking them from me. I also have to keep a little chunk of the fish for the cat. She’s between my feet the entire time!

    • They love the salmon skin more than anything else – maybe because it’s a rare treat. I’m lucky I have fingers. My last 2 dogs were very gentle but these 2 have never learned that – too competitive I think

  2. Is there really any other way but the barbecue to prepare salmon? It’s perfect when grilled simply and served with basil pesto. Or with green peppercorn sauce. Your way with hoisin sounds delicious too.

    Don’t you love it when the dogs look around for any tiny bits they may have missed? (Your dogs would be very disappointed at our house. We like to eat the skin…..)

    • Even if I liked the skin I don’t think I could deny the dogs…. they get so excited. They also love raw potatoes so are very attentive when I’ cutting them. Not as much as salmon skins though. mart dogs

      • I would probably be the same.

        We can’t stop giving our cat green beans because of the dance he does when he learns there are beans for him (we can’t even casually say the “b” word without hearing a thump and thudding paws as he races down the stairs).

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