Let them cook for about 20 to 30 minutes, depending on how you like your salmon cooked. Place your wire rack onto the grill over indirect heat (the furthest point from the firebox if you are using a smoker). Keep salmon away from any direct heat, you don’t want it to burn. The cook time is relatively short but adding a little smoke flavor will really take the salmon to the next level. If you prefer to use a smoker, then I recommend using a light wood like Pecan or Oak, so you don’t overpower the flavor of the fish. If you decide to use a grill, then propane or charcoal will work just fine. I smoked these on my Masterbuilt Gravity Series 1050 over Acacia wood lump charcoal. Lay each cube of salmon, skin-side down, on the wire rack about 1” apart to allow plenty of air flow between them. No one wants to deal with scraping fish skin off the grill! While you could put them directly on the grates of your grill, the skin of the salmon will stick when they’re cooking, so laying them out on a wire rack makes clean-up a breeze. The salmon burnt ends are best cooked on a wire rack, also known as a “jerky tray”. This will ensure that each cube is packed full of flavor! Don’t over-do the lemon pepper seasoning, a light coat is all the salmon needs 3. The easiest way to season them is to take each cube in your hand and lightly season every side. Then, it’s time to season each cube with a bit of lemon pepper seasoning. Give the bowl a shake until each cube is coated lightly in olive oil. Season the salmonĪdd the cubes of salmon to a mixing bowl and drizzle with olive oil. Trust me when I say to keep the skin on! 2. You are going to start by chopping your salmon into cubes about 1-1/2” thick.ĭo not remove the skin because it creates a good base to keep the fish together while it’s grilling. The process takes a few hours, so you will need to make it ahead of time. It does take a few hours, so if you are pressed for time you can use a store-bought lemon pepper seasoning but I highly recommend making your own. Making your own lemon pepper seasoning at home only takes three ingredients and really elevates this dish. The acidity and sour tang of lemon with the creamy, subtle flavor of salmon pair perfectly. There is a reason that so many salmon recipes incorporate lemon into them. Lemon and Salmon: A Match Made in BBQ Heaven The goal is to keep your cubes of salmon as even as possible because salmon cooks quickly and smaller pieces will end up over-done before the bigger pieces finish if they’re not relatively uniform in size. Center-cut salmon allows for more even cubes that will cook at the same time I naturally gravitate towards heartier options like beef and pork, but there is something really special about the amazing flavor that you can create with an open fire and good quality fish.įor this recipe, I recommend grabbing a piece of center-cut salmon if you can find it. I will be the first to admit that sometimes I forget about seafood when I’m deciding what to throw on the grill. Smoked Salmon Burnt Ends Cube of smoked salmon goodness! Next try these other grilled and smoked seafood dishes.Smoked Salmon Burnt Ends With Hot Honey Glaze.Drizzle with hot honey for a touch of sweetness Lemon and Salmon: A Match Made in BBQ Heaven.
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