Perfect Grilled Salmon Recipe
Dinosaur Bar-B-Que Pitmaster/Owner John Stage demonstrates the recipe for “Grill-Smoked Salmon.” Swallow your fear of failing at fish on the grill and learn how to prepare a delicious paste for a meal you’ll be proud of. Recipe follows at end!
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Holes on the lid should be placed over the salmon to draw the smoke closer to the fish, roasting (smoking) it faster. A little char on top wouldn't be a bad thing either. The salmon can take it, very oily fish. Grilling 101. C'mon, John!
45 minutes!??!…..really….i believe thats much to long.
Wait what the white That looks so raw to me?
Why would you just grab it anyway straight of the barbie. Burn your fucking hands off
Did I miss something? Why would brown sugar, garlic and salt be jelly like?
Awesome!!!
i dont want to smother it proceeds to "drizzle" for a second time on a smaller piece. do 2 drizzles make a smother… hmmmm
Ever try it on a cedar plank?
I can do better john.
Is this the trivago guy's lover?
Another idiot who puts wet wood on the fire.
Wood will NOT absorb that water. You are just steaming the food with wet wood.
Yo just realized this place is like 15 minutes away from my house
Oh my goodness, that looks phenomenal!
John Stage is the man!!!
You ruined the salmon with your sauce. Sad.
This is GOLD!!!
Thanks for the tips brudder!
Who else had their mouth watering
Nice, simple, AND straight to the point! That's what I needed sir to know how to grille salmon for my wife and I for the 1st time. Thanks!
Thanks chef this looks fucking delicious!
Dude it has skin, no need for foil. You might as well bake it that way. I need to make a video of how i make mine. You take butter, lemon juice and a dab of bbq sauce and melt it in a cup and then rub it on. About 3 tablespoons of butter, a tablespoon of bbq and 1/4 cup lemon juice. Then sprinkle chef pauls magic salmon seasoning moderately and put skin side down over direct medium heat on the grill. Cook until top of salmon is starting to turn color and get hot, this will be 90% of grill time and carefully flip over and grill for only a few minutes on this side, dont forget to bast throughout cooking. Then flip back over and put on a plate and let rest for about 5 minutes. So damn good. The skin keeps the meat from burning and the charded skin has tons of flavor. I also use this recipe for wild trout. Simple clean trout and cut tail and head off and then take a sharp knife and cut directly beside backbone to the skin so the fillets lay flat and cook the same way. Seriously if your bbq'ing salmon or trout, use the skin and bbq that baby without foil. Trust me.
That looks so delicious!
Did he say 45 min? At 400 degrees? Is that a recipe for a moon rock?
I'll be shocked if he tastes any salmon flavour.
why are most of yall saying he ruins an expensive peace of fish like oml it's so expensive to spend 35$ for the whole filet
this is the recipe my wife and I use all the time, it is the best tasting smoked grilled salmon I ever had.
Still looks like sushi to me.
you should prepare the sauce right in front the viewer's!!! not to only tell ingredients!!!!!!
This is smoked salmon, not grilled salmon. Smoked = indirect heat, grilled = direct heat.
Also, how much seasoning are you ruining the fish with lol. I like the brown sugar ginger and salt idea but damn..
You're doing it wrong. You're supposed to score the fish so it doesn't bow. Then season it.
When you say "the skin will be left behind." By did you mean it as saving the best part for last? Cause salmon ain't shit without a crispy skin with it. I mean if you cooked me a salmon and tossed the skin away I would butt sex you really hard in the butt with a big black strap on or pine apple. Ya know buddy? Take care & god bless. Yay!!!
Looks raw
"You don't need a big portion, because it is pretty rich."
HAHAHAHA good joke. I think I'll just eat the whole filet.
Grouse…yeck I don't eat meat…its discusting Techsess
Wife and I made this. Effing DELICIOUS!!
This is our favorite recipe for salmon/trout.
I love dude food. Yinz break everything down real nice! More
what was that wood soaked in? just water? is it ok to maybe soak it in other liquids? do different liquids change the taste of the smoke?
I actually went to the original Dinosaur Barbecue in Syracuse today. The plan was to get to the restaurant a little before 6pm, then go to a hockey game at 7:30.
Of course, since they don't take reservations, it was 7:15 by the time we got a table, and we missed the entire first period.
I would say that it was worth it.
And we still got to see the Amerks win in overtime.
That looks so good I could cry
Dinosaur BBQ is one of the best places in the U.S. for bbq. I've traveled all over the U.S. and have experienced quite a bit of bbq. Well done Dinosaur, well done!