Grilled Sockeye Salmon | Christine Cushing
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- Опубликовано: 4 окт 2024
- I love wild sockeye salmon on the bbq when in season, late spring through summer. I show you how to grill this highly prized Pacific fish to a perfect medium ( still pink in centre) doneness. No soy, no sugar, no honey necessary for this king of salmon! This ensures a juicy and tender interior. I have developed my own trick to maximize flavour and help stop the fish from sticking to your grill. It's also gluten free recipe. You can also use this technique for a richer Atlantic salmon, if you can't find the sockeye in your part of the world.
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#salmon
Thank you. Long story short got drunk asf bought whole sockeye salmon 😅😅😅😅 wanted to find a good recipe. I like this I will be cooking it tomorrow for my family. I'm good now 😂😆
This lady knows what she's talking about. Great recipe. I very much appreciate my Canadian neighbors from here in Seattle. Best possible neighbors on the planet! GB
Thank you so much !
I’m 14 and I wanted to find a great recipe for cooking salmon since I’m the cook in the house. I love salmon but I haven’t grilled it before. This recipe will help me so much and for sure I’ll be finding more of your recipes, thank you very much
Awesome only the best. Its the only salmon i eat. Wild caught sockeye. And must be grilled.😊 You are spot on Chef. Thankyou.
Thanks for watching. I just grilled some last night.
I made this tonight. It came out terrific. Thanks for the great instructions!
Mary D that is so great. I am about to make it now. Got my first wild sockeye of the year.
I just caught my first sockeye!!! I don’t have the herbs, but I CANT WAIT TO COOK IT THIS WAY!!! Thank you!!
super exciting ! Sockeye is king !
A masterpiece! I grill a lot too! And I love it!
Thank you ! it really was delicious Thanks for watching
2024! I'm excited for the copper river Salmon run in the fall. Great video. Subscribed.
Thanks so much ! Sockeye season is my favourite of the year.
Made this last night and it turned out great! The herbs smelled delicious as it cooked and everyone was very impressed with this method...thanks!
So glad you tried and love it. Yes especially for this lean salmon like sockeye it delivers great results. I too , love the smell of the herbs charring .
Omg I love Salmon so much 🥰
I can't wait for the wild salmon season to start this spring. It' s sooo phenomenal. Thanks for watching
Getting ready to grill one. Thanks for the vid!
Dang.... wish I was your neighbor! Seriously! Your great!
Thank you. My neighbours do enjoy the treats that come their way ... See you in the kitchen
We are catching a lot of Coho (silvers) here in Vancouver area that are obviously hatchery fish but look and taste just like sockeye, cook them the same way and enjoy!
I'm making this recipe with that dill and oil and zest all, never tried it like that, bet its amazing !
Oh it's definitely amazing! I'm sure you'll love it
I love to grill! I haven’t grilled salmon before and will definitely try to!!
That Salmon looks delicious! Keep up the great work!
Many thanks
Looks really good!
I recommend using a meat thermometer rather than poking and prodding.
Looking good... and so does the salmon.
Brilliant approach. Sockeye is usually the hardest to grill because it can dry out. Putting woody herbs directly on the grill makes the difference. I have a couple of large rosemary plants, and it proved the perfect bed on the grill.
So glad you enjoyed it. I think that's the reason many people say they' dislike' sockeye . It's very easy to overcook it. Keep watching !
Cool so rosemary works? It works well with dill?
I have a fish box for the grill. It make grilling fish so much easier! But I’m grilling salmon for dinner this evening
This woman is amazing
One piece of advice: you can also grill salmon or trout on indirect heat if you have a "top shelf" on your grill - that way for sure nothing is going to burn and it tastes great too. It's also great if you are cooking for a large crowd and have other things going on the main grill.
Im gonna have to try this
Thanks gonna try some of your tricks tonight
thanks for watching and let me know how the tricks work out.
Great tips , going to watch your Pan fried trout fillets video !
skijunkpowder thank you ! I hope you watched the fried trout as I get many great comments about it.
That herb she used on the grill was margoram.
Tried to grill some this past week and screwed it up. I put Mr. Yoshida's on it like I saw another YT cook do, but he did it in an offset style not directly over the coals. I put mine over the coals meat side down in 450 degrees. Can you say Train Wreck. Well, we managed to salvage enough for the meal, but I definitely learned a lot on that cook. I like your method. What's funny I had even seen this video before, but it had been a while and I had forgotten. Comes with age. Thanks. Don't think I'll forget next time around. Thanks
Ha , that's funny. I hope you try this method , I love using the herbs when I don't have or want to use a plank. !
whoo that's a lot of dill!!!
You are good at what you do. I’ll be back.
Outstanding! Some People like the skin. Be careful Today so much is in the Sea. But Sockeye is the most Healthy to eat period. Farm raised has Mercury from Chile Mexico. Be careful Sockeye is so good! Gods Blessings
She has great teaching skills I bet she was a teacher
Good job; nicely done video. I don't like to turn my salmon so your video strikes a familiar chord with me. Cheers.
Hi! from Houston Texas. your fish looks delicious
Fantastic
"it'll release from the grill perfectly"... COMPLETELY DESTROYS FISH
Did you oil your grill?
@@cherylgentry9262 LOL
Why do you need 500 degrees I didn't get it. Fish is really delicate meal and very easy to burn it down. Everything else is perfect, but I would do it slow. Thanks for sharing with us your ideas. Definitely will try any way, I love salmon.
Thanks for your comments and for watching. You make a good point about temperature but because I am keeping the skin on and not flipping the fish and sockeye is quite lean, I have found that this quicker , higher temperature method gets the skin crisp and keeps the fish super tender . Low and slow would work for a fattier salmon but you will probably have to flip it to get even cooking. Give this method a try to see how it works for you , if you can source sockeye. Happy Grilling
Hello Christine.... What a great video ! What brand and where did you get your grill brush, I'd love to purchase one.... :)
You grill salmon just like we do in Sweden, it looks perfect. I suspect there is some Scandinavian connection! You should try gravad lax, we eat it alot here, a must on the smorgasbord.
Peter Grandien Greetings and thank you for your note and for watching. There is no Scandinavian connection so I’m happy to hear that’s how you make it. I wanted to develop a method to keep the delicate quality of this wild fish as I think people generally overlook and over flavour it. I love gravad lax.
Delicious
Thank you, I made it tonight. It was great…
That is amazing to hear !
Yameen good look
Hi Christine! We met at Atlanta foods years ago, hope your doing well! Cooking bbq sockey tonight😊
Hi Chris. Thanks for your note. I hope you enjoy the sockeye tonight.
Thanks, the sockeye turned out amazing, we have been using a recipe for years, brown sugar, teriyaki, garlic, olive oil.
I heard if u scrub the grill down with a lemon it will keep the fish from sticking... I gues I will try it when I purchase my Yoder 1500 by June 25th
better than half these "grilling dudes" awesome!
Thank you! It's really let's that beautiful flavour of fish come through without burying it in soy, sugar etc. Glad you enjoyed watching
5:20 thats my dad (hes not that great) but he wouldnt shut up about how great his mahi mahi was one time so we got him a grill utensil set with "blackened perfectly the first time" engraved on the box.
Sounds and looks good but I wish you would have cut into it so we could see inside.
I’m subscribing 😍
The Real Raul Camacho thank you for the sub. Please be sure to check out many more videos.
why waste the dill on the skin side? That nuts?
the comment about grilling was cute... especially while using a gas grill ;)
What happen to lime juice and , butter. Lemon pepper?
135 It’s what my thermometer reads when my salmon is done.
Salmon has such a bold flavor it is not necessary to use that much dill.
Thanks for erasing that “Only men grill” stereotype. You go girl!!! Equality for all!!!
Oh man, I could eat anything as long as it has marjoram on it!
your awsome
"we girls can grill better than men" proceeds to tear the salmon to bits removing it from grill
450 degrees “super hot” I’d hate to hear what you think of 800+
May I ask what herbs you used for the grill??
Sorry , I just saw your question. I used, marjoram and oregano , mainly because they are woody and would hold up better than the delicate herbs that I put on salmon. Thanks for watching
@@ChristineCushing I thought you used dill, salt lemon and black pepper
Any herb ?
Whats the herb?
Speaking for the men on the grill. Propane doesn't count, its an outside stove
I hear you there. Most people don't have charcoal, so I intended it to be more of a beginner video. I'm just having fun with the men on grill bit. Thank you
@@ChristineCushing I'm just having fun too I really enjoyed the video 😁
Wedding ring...figures, the good cooks are married and the single ones are hard to find.
So many other animals other than us and grizzlies eat salmon too..
Olive oil has a low smoke point. Better off using avocado oil.
Gordon ....as a PNW person I pride myself on trying to cook local favorites the best I can. I’ve never had a problem using EVO with my salmon. I soak a plank a few hours prior (maybe salt water, red wine etc) do a light EVO, brown sugar, little secret rub, fresh dill and lemon slices. Cook on indirect heat until it’s cooked 👌🏽
That's funny my wife is afraid of the grill.
It is a common thing.
@@ChristineCushing I love your receipt.
Nice but it needed turning over to the other side for a couple minutes!
You’re pretty
Sorry this is stupid question but plz tell me
Best Ultra Steamy Tasty Yummy !!! Lady
what name music background sound?
Too bad you can't get that year round.
being from the south, i cringed when she called the grill a bbq.
Cooking salmon on a grid is kind of wrong thing to do
You cannot know until you try this technique. It is amazing
@@ChristineCushing It very oily fish. I don't know if we cooked it wrong but it all dried up on the grid.
Did you follow my process? Are you using charcoal or gas fire? If gas, you need to make sure you start on high heat to clean the grill . I also only cook it on the skin side, to prevent drying. You may have cooked it too long? Do you remember exactly what you did? If you are using charcoal, then there should be no flames or the temperature won't be right. I hope this helps.
@@emrahtuncer551 It sounds like you left it on too long. The reason I don't flip it over is because it's so delicate and this wild salmon is not as oily as the Atlantic salmon so it dries out more easily.
Swordfish
7 to 9 minutes? Oh, it's a Weber. On a real grill maybe 3 minutes.
the way you tested to see if it's cooked or not was pure BS!!!
Not done!
Hey baby
I can’t concentrate on the salmon
Hiii iam harshal from India your recipe so good and so tasty thanks for recipe and are you married madam ?
LOL
That does not look done lmao
Cmoney Dom you’ve never cooked salmon obviously
Way too much oil
at least a man would have removed the tiny bones in the salmon.
You're totally welcome to do so. For sockeye salmon, the pin bones are smaller and well embedded and I didn't want to spoil the look of this beautiful side of salmon. Thanks for watching
Buy grillgrate!!! Nothing stick to grill ever.
Never let dill touch a salmon it Completely ruins it.
Oh that's too bad. I LOVE dill. You can chose any other herbs you prefer..
have done it with dill many times since an AK friend suggested it maybe 20 years ago. family likes the combination too. Over the years, i've started slicing dill pickles on it and pouring some of the pickle water on it along with the chopped dill. Fish continues to cook after it's removed from heat so yea, it needs to come off earlier than most think. I bring fish home from AK every summer and this year i brought back a variety including copper river reds (sockeye). I stuff my face with fish all year, repeat next summer.
not olive oil, too much smoke. Try avacado oil
That's false
It was all suppoed to come off wow false
Or you could use a thermometer....
Amateur hour...