Kitty said: Yes.Errrrr. Update to my how to bbq salmon filets. The filets are ALREADY marionated-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Errrrr. Update to my how to bbq salmon filets. The filets are ALREADY marionated),it will help you,my kids.
Yea sorry folks, guess I should have been more specific. The salmon filets are cajun in flavour. I just really need to know the cooking time required. (filets are just under 2 inches thick). Soooo, wrap in tin foil.. good idea.. and now I just need cooking times , temperature, etc. any other items I could add? Thanks again for those who had already answered...
Cheers, Jeff
Answers:
No prob. You can put some pepper strips or a small chili pepper on top. Still cook about 10-14 minutes on each side for 2". Temp is going to be on the grill, so medium, not directly in the center. Another thing you can do is to add a strip of very crisp bacon at serving time. It looks good and really mixes up the flavor of the salmon and the cajun spices. Good luck Jeff. Hope your meal is a great one. Robin
Other Answers:
just place a sheet of tin foil over the grill with holes poked in it. Be carefull to make sure that you only turn once so they don't fall apart. You will be able to tell when one side is cooked because of the colour. Enjoy
btw. I answered your first question too. lol
I put the filets in a "pouch" of tin foil and add olive oil and cook in the oven at 425-475 for about 15 munites or until you can really start smelling the fish smell. Check up on them often because you don't want them to dry out (should be moist and dark pink but not as dark as when you began cooking them - and not too light orelse that means they've dried out) All ovens are different so keep an eye on them! - you can do the same thing in the barbeque with the lid closed. To Broil
Heat broiler; position oven rack so salmon will be 5-6 inches from heat. Lightly oil broiler pan. Start fillets skin side up. Cook until done, turning once.
The following guidelines may help you estimate times.
Cut Size Temperature Time
Whole 1-1.5 lbs. Medium 7-9 minutes per .5 lb.
Fillets, Steaks .5-1 inch Medium 4-6 minutes per .5 inch of thickness
To Grill
Direct Heat Grilling
Prepare medium-hot fire in grill (or turn grill to medium-high). Bank fire against one side of grill and position salmon over grill pan, not directly over fire. Cover and grill until done, turning steaks once, about 4-6 minutes per .5-inch thickness of fillets or steaks. A whole salmon will require about 7-9 minutes per .5 pound.
Indirect Heat Grilling
Prepare medium-hot fire in grill (or turn grill to medium-high). Bank fire against one side of grill and position salmon over drip pan, not directly over fire. Start fillets skin side up. Cover and grill until done, turning steaks once, about 4-6 minutes per .5-inch thickness of fillets or steaks. A whole salmon will require about 7-9 minutes per .5 pound.
Use the following cooking times as a guideline.
Cut Size Coal Temperature Grilling Time
Whole .5-1.5 lbs. Medium 20-25 minutes per .5 lb.
Fillet, Steak .5-1 inch Medium 4-6 minutes per .5 inch of thickness
To Sauté
Heat a little oil in a large non-stick skillet over medium-high heat. Add salmon (start fillets skin side up) and cook until done, turning once.
To Pan-Broil
Heat heavy skillet or grill pan over medium-high heat. Add salmon (start fillets skin side up) and cook until done, turning once.
To Roast
Heat oven to 450° F. Brush shallow baking pan with a little oil. Arrange salmon in single layer, skin side down, place in oven and roast until done. There is no need to turn salmon when roasting.
Timing:
Fresh or Thawed Salmon
Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness.
To Poach
Fill large shallow skillet half full of water; bring to a boil (add thinly sliced lemon or onion, peppercorns or fresh herbs to the poaching water if desired). Add salmon, reduce heat, simmer very gently just until done. Lift out to drain. Serve warm or chilled.
Timing:
Fresh or Thawed Salmon
For each .5 inch of thickness, simmer uncovered for 4-6 minutes.
Frozen Salmon
For each .5 inch of thickness, simmer uncovered for 6-9 minutes.
To Microwave
Arrange one or two steaks or fillets on microwaveable plate or baking dish, tucking ends of pieces under so they won?t overcook. Cover with waxed paper or lid. Cook on high (100%) power 3-5 minutes. Let stand 2 minutes; then test for doneness.
When Is It Done?
Appearance is the best gauge of doneness in salmon: When flesh is opaque. Insert the tip of a sharp knife near the bone of a salmon steak or at the thickest part of a fillet and pull away slightly. Well-done salmon will be completely opaque and flake easily. Medium-done salmon will still have some pink at the center. Salmon continues to cook after removing from heat, so figure on a minute or two of standing time to complete cooking.
Ten-Minutes-Per-Inch Rule for Grilling, Broiling or Poaching. Time can also be used as a rule-of-thumb guide for cooking time. Measure the piece of salmon at its thickest part and cook 10 minutes for each inch of thickness. Soak a red cedar plank in water for several hours. Brush one side of the plank with cooking oil. Place salmon, skin side down, if it still has the skin, on the plank. Grill over a medium heat with lid closed for about 15 - 20 minutes. Check to make sure fish flakes and opaque in color - not glassy. That is when it is done.
The plank will add moisture and a great cedar flavor (citrus flavor). Plenty of plank grilling recipes on the Internet. No foil wrap; brush the salmon fillets with the oil on both sides and arrange in a hinged grill pan. Grill for 6 to 8 minutes on each side. Let the salmon fillets cool, then remove the skin.
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