Grilled Sockeye Salmon.

Redneck cuisine from the hunting camp.
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Hognutz
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Grilled Sockeye Salmon.

Post by Hognutz »

Sockeye salmon caught in Alaska by my cousin.
Marinated in Honey Soy sauce. Grilled on a 1/4" charred cedar plank..
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“Leave the gun, take the cannoli” -Clemensa
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Samm4770
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Re: Grilled Sockeye Salmon.

Post by Samm4770 »

Has great color looks amazing
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soiltester
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Re: Grilled Sockeye Salmon.

Post by soiltester »

WooooWeee, some pretty good lookin' eatin's there :thumbup: ;)

i know, we sure enjoyed the grilled Halibut and Cod I caught and had shipped back from Kodiak Island :D
ever wonder where the white goes when the snow melts??
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Hognutz
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Re: Grilled Sockeye Salmon.

Post by Hognutz »

I bet it was killer, Charlie. Halibut is as good as it gets!!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Hoobilly
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Re: Grilled Sockeye Salmon.

Post by Hoobilly »

I need more of this in my life

Hoping to be able to hit the St Joe river this fall when they start the run

Cook up some wild trout salmon whatever like this
Don't start none, won't be none!

https://foxtrotammo.com/
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Hognutz
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Re: Grilled Sockeye Salmon.

Post by Hognutz »

It was phenomenal. Cooked indirect at 350° for about 20 minutes. 135°. I charred the cedar plank first before I added the fish.
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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ICDEDTURKES
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Re: Grilled Sockeye Salmon.

Post by ICDEDTURKES »

Looks awesome Mike... Honey soy great on Samon without an.l.


One of my best HS college buddies.whom.moved to nome says once you have stuff from the water from.alaska hard.to eat out stuff
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Re: Grilled Sockeye Salmon.

Post by Roost 1 »

That’s looks good!!!
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GLS
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Re: Grilled Sockeye Salmon.

Post by GLS »

That sure looks great. Nothing beats wild salmon for taste. I don't have sockeye, but have silver (coho). Rather than thaw out a whole filet, I use a Fiskars folding limb saw to cut off a dinner sized portion. I season skinless side with Tony Chachere's Cajun spice and then coat the skinless side with Duke's mayo, then add more spice on top. I use a hamburger basket to hold it over the grill. The skin sticks to the basket making it easy to remove. I cook a whole filet for my 94 year old mom, divide it into dinner portions and separately vacuum bag pieces and freeze it so she can thaw and warm it up as needed. Works great. Gil
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