I KNOW you're going to love this if you try it - even if Salmon aren't Vegan! It's very different from my Hot Smoked Salmon - you can make this one in less than an hour! You should watch that one too though! ruclips.net/video/AijxY_Hf4GI/видео.html
Thanks Hungry Man! I hope the holidays have been good to you. I’m jealous that 2020 will be over for you 6 hours before it is for me! Happy New Year my friend!
Like always it looks delicious buddy, that’s one of my favorite ways of eating salmon. Thanks for another awesome video, like always I’m giving you 2 👍👍 ups 🤣
@@BehindTheFoodTV I've never had it with the mayo like that before. ...but I know how well it works with beef and other meats in a similar fashion, so I will have to give it a go sometime with salmon.
So I decided to check out any other salmon cooks you may have done so this looks interesting. I'll start by saying there are lots of ways to do salmon. And ceder plank is a great way,and you gave it a good spin. I describe this more of a low heat grilling but some would argue its smoking. Not something I would invest much time in argument wise, they can both be great. In fact while on that subject you can check out Harry Soo's channel and look up Fishing with Victor Benner Salmon grilling salmon 6 ways. I had the privilege of taking Harry and Donna fishing at my river then latter he grilled salmon 6 ways on cedar plank. Oh my God so good. And on the subject of alder, it's a wonderful wood to use,especially on long cooks because it's a light flavored wood. Now that said, I kinda prefer alder because it's a native tree species in my part of the state. It's plentiful and great tasting. And next time you grill salmon try one of the easiest and wonderful ways to grill salmon. I use my Webber kettle but a Kamado will work great. Place the precut portions of salmon into a tray like you did. Then pour some Italian dressing over the fish. Get your grill up hot. At least 500/600°f. You don't need a thermometer for this. Place your hand above the grill a couple of inches. If you can only hold your hand there a couple of seconds it's hot enough. You will not be turning over. Place fish on grill. Do not worry about flare up's from the dressing falling onto charcoal. When you close the lid it will put out flames. Oh, leave skin on. Thin fillets like Sockeye will be ready in about 5 or 6 minutes. Thick shouldered fillets from Chinook about 8 minutes. Forget your thermometer here. Open up cooker before expected time and using a fork lift up slightly the flaky meat and look inside. You should still see some slightly opaquesh color. It's done,pull it out. Remember it's going to continue to cook. By the time it's on the table it will be done so don't trust a thermometer, it will always lead to slightly over cooked salmon. 30 years of smoking and grilling salmon you just gotta trust me on this one. So last thing ( my apologies about the length of my comments) When you pull the salmon off the grill leave the skin behind. Place the edge of the spatula right where the skin and flesh come together. Give the spatula a little left right wiggle action and push forward through and under the flesh. It will happen very easily leaving the skin on the grill. After I have plated all the fish ( by the way always heat those plates before placing the salmon on them) quickly scrape of the skin from grill. They will be like peices of plastic, it's quick and easy. Anyway, again I apologize for the lengthy comment. Hope this adds to your salmon cooking knowledge. 😃🐟🎣🔥🍻
Thanks for all of those ideas, Victor! I will have to look up Harry’s video. Maybe if I make the trip out there someday I can come up with a few new ways you haven’t tried yet!
@@BehindTheFoodTV you bet. I'm always looking for new ways. Something I'm going to do this year that I have never done myself is poaching my salmon. Walter Trupp has given me some great ideas on some salmon recipes and some amazing stuff. Do check out his channel. I believe you will be impressed. Looking forward to our chat. I'm off work Wednesday through Friday.
Thanks - and thanks for watching and subscribing! I am SO BLESSED to have Leah coming on for tasting - and also that she eats such a variety of foods! Fingers crossed she will keep doing it with me when she gets to be a teenager!
Wow...very nice.... Your video are more than a just video recipe, it's rich of helpful information and suggestions! I'll stay connected for future videos 😉
Fyi no MTY Great vid Great tips Great food My new year wants is also some sides reciepes Not vids Just basic sides / wines to make the whole meal Or a plated make me drowl finished photo. Or here is yours (watchers) plated full dinner plate Today was Salmon, wild rice and tomatoe salad Easy get links to yours or others vids... reciepes or make a partnership with others that work so hard for me
Haha you’re right that was before Leah invented MTY! This was my 2nd video ever! Seems like so long ago! I am doing a relaunch of the website and plan to have all kinds of sides and pairings on there - watch for it in February!
Sometimes even carnivores can eat vegan... so eating a non-vegan will be excused this time... and this time only. Don't know if you saw it or not but I fried some salmon not too long ago and it turned out GREAT... might have to do it again and actually film it this time.
Interesting. Around here a Salmon steak is cut crosswise across the whole fish - so you have a little bit of spine in each steak. Where are you from Robert?
I KNOW you're going to love this if you try it - even if Salmon aren't Vegan! It's very different from my Hot Smoked Salmon - you can make this one in less than an hour! You should watch that one too though! ruclips.net/video/AijxY_Hf4GI/видео.html
This is really one of the best and fun ways to cook salmon 👍
Wish you a great holiday and happy delicious New Year!
Thanks Hungry Man! I hope the holidays have been good to you. I’m jealous that 2020 will be over for you 6 hours before it is for me! Happy New Year my friend!
Like always it looks delicious buddy, that’s one of my favorite ways of eating salmon. Thanks for another awesome video, like always I’m giving you 2 👍👍 ups 🤣
Yay thanks! I need all the thumbs I can get! Seriously thanks for watching!
That's a great way to cook salmon! Love a nice cedar flavor on it with that good amount of seasoning. Nice Job!
Thanks so much! The cedar makes a big difference. Have you ever tried it with the Kewpie?
@@BehindTheFoodTV I've never had it with the mayo like that before. ...but I know how well it works with beef and other meats in a similar fashion, so I will have to give it a go sometime with salmon.
So I decided to check out any other salmon cooks you may have done so this looks interesting. I'll start by saying there are lots of ways to do salmon. And ceder plank is a great way,and you gave it a good spin. I describe this more of a low heat grilling but some would argue its smoking. Not something I would invest much time in argument wise, they can both be great. In fact while on that subject you can check out Harry Soo's channel and look up Fishing with Victor Benner Salmon grilling salmon 6 ways. I had the privilege of taking Harry and Donna fishing at my river then latter he grilled salmon 6 ways on cedar plank. Oh my God so good. And on the subject of alder, it's a wonderful wood to use,especially on long cooks because it's a light flavored wood. Now that said, I kinda prefer alder because it's a native tree species in my part of the state. It's plentiful and great tasting. And next time you grill salmon try one of the easiest and wonderful ways to grill salmon. I use my Webber kettle but a Kamado will work great. Place the precut portions of salmon into a tray like you did. Then pour some Italian dressing over the fish. Get your grill up hot. At least 500/600°f. You don't need a thermometer for this. Place your hand above the grill a couple of inches. If you can only hold your hand there a couple of seconds it's hot enough. You will not be turning over. Place fish on grill. Do not worry about flare up's from the dressing falling onto charcoal. When you close the lid it will put out flames. Oh, leave skin on. Thin fillets like Sockeye will be ready in about 5 or 6 minutes. Thick shouldered fillets from Chinook about 8 minutes. Forget your thermometer here. Open up cooker before expected time and using a fork lift up slightly the flaky meat and look inside. You should still see some slightly opaquesh color. It's done,pull it out. Remember it's going to continue to cook. By the time it's on the table it will be done so don't trust a thermometer, it will always lead to slightly over cooked salmon. 30 years of smoking and grilling salmon you just gotta trust me on this one. So last thing ( my apologies about the length of my comments) When you pull the salmon off the grill leave the skin behind. Place the edge of the spatula right where the skin and flesh come together. Give the spatula a little left right wiggle action and push forward through and under the flesh. It will happen very easily leaving the skin on the grill. After I have plated all the fish ( by the way always heat those plates before placing the salmon on them) quickly scrape of the skin from grill. They will be like peices of plastic, it's quick and easy. Anyway, again I apologize for the lengthy comment. Hope this adds to your salmon cooking knowledge. 😃🐟🎣🔥🍻
Thanks for all of those ideas, Victor! I will have to look up Harry’s video. Maybe if I make the trip out there someday I can come up with a few new ways you haven’t tried yet!
@@BehindTheFoodTV you bet. I'm always looking for new ways. Something I'm going to do this year that I have never done myself is poaching my salmon. Walter Trupp has given me some great ideas on some salmon recipes and some amazing stuff. Do check out his channel. I believe you will be impressed. Looking forward to our chat. I'm off work Wednesday through Friday.
Have never used Mayo as a binder...looks delish! Great video!
It’s pretty amazing used this way - but get the Kewpie Mayo it’s worth it! Happy New Year Chris!!!
Well done mate, Bringing your girl for her thoughts was brilliant
Thanks - and thanks for watching and subscribing! I am SO BLESSED to have Leah coming on for tasting - and also that she eats such a variety of foods! Fingers crossed she will keep doing it with me when she gets to be a teenager!
Wow AMAZING look's so tempting delicious super best🤤
Happy New Year!!
Thanks, Mama! I actually made this for our NYE dinner :-). Have a great 2021 - big things for you I can feel it!
Wow...very nice....
Your video are more than a just video recipe, it's rich of helpful information and suggestions!
I'll stay connected for future videos 😉
Thank you so much! You just made my day!
Preachin’ the Keto!, this looks great, Al! I have kewpie and ofc monk fruit, too! HNY!
Now all you need is the salmon and a cedar plank! Happy New Year Andrea!
@@BehindTheFoodTV Check one, check two!
You’re so prepared you could be a scout!
@@BehindTheFoodTV ha!! Except there is a danger I may break a nail...!!!
Hahahahaha Happy New Year my new friend!
I'm drooling on myself - and now trying to find where to get a cedar plank in Ireland :P
Glad you liked it! Let me k ow if you can’t find cedar - it will be a good excuse fir me to try some alternative woods!
Fyi no MTY Great vid Great tips Great food My new year wants is also some sides reciepes Not vids Just basic sides / wines to make the whole meal Or a plated make me drowl finished photo. Or here is yours (watchers) plated full dinner plate Today was Salmon, wild rice and tomatoe salad Easy get links to yours or others vids... reciepes or make a partnership with others that work so hard for me
Haha you’re right that was before Leah invented MTY! This was my 2nd video ever! Seems like so long ago! I am doing a relaunch of the website and plan to have all kinds of sides and pairings on there - watch for it in February!
What temp did you cook these at in the grill?
Honestly I have no idea - this video was made over 4 years ago :-)
Sometimes even carnivores can eat vegan... so eating a non-vegan will be excused this time... and this time only. Don't know if you saw it or not but I fried some salmon not too long ago and it turned out GREAT... might have to do it again and actually film it this time.
Haha thanks Dash! I didn’t see that - but fried salmon sounds awesome! Yes please film it next time!
We would call those steaks as you just cut them from a fillet
Interesting. Around here a Salmon steak is cut crosswise across the whole fish - so you have a little bit of spine in each steak. Where are you from Robert?
Vegan here. I seriously think you should eat less of us. The tent store is running out of shirts.
Lol you win the I termed today Dave!
I tried Kewpie mayo once and then chucked it in the garbage. Sorry Ill pass.
LOL it's ok you can use whatever mayo makes you happy :-)