MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

~~~~~~~~~~~~~~~~~~~~~

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S GRILLED ASIAN PORK SIRLOIN TIP ROAST

A perfect roast delicious as is,
including wonderful for pulled pork burgers
or sliced and dipped in hot mustard as an appetizer...

Prep: 10 Mins.
Marinate: 3 Hrs.
Grill: Appx. 1 Hr.-15 Mins.
--(Or, until internal temp. reaches 160 degrees)
Servings: (6 to 8)

INGREDIENTS:

2 pork sirloin tip roasts, about 2.5 lbs. ea. (4 to a package at Costco)

***Marinade:

2 tablespoons hoisin sauce (found in the Asian aisle of the market; an Asian BBQ-type sauce)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon hot chili garlic sauce (found in the Asian aisle of the market)
1 inch fresh ginger root, grated
2 teaspoons fresh orange zest
1/2 tablespoon low-sodium tamari (soy sauce)
2 tablespoons ketchup
1-1/2 teaspoons organic curry powder

METHOD:

In a non-reactive 13x9x2” glass-baking dish, whisk all the marinade ingredients. Add the roasts to the baking dish, and turn and rub to evenly coat. Cover, and refrigerate for 2.5 hours, and remove from refrigerator to counter to come to room temperature for 30 more minutes, while preparing charcoal in grill (ample amount of charcoal placed on one ½ side, as in-direct grilling will be on other side with no charcoal).

Remove roasts from marinade; wiping off most of it, then toss marinade.  Grill marinated roasts over in-direct heat (no coals side of grate) at 350 degrees, with grilling lid on, until center is barely pink and registers 160 degrees internally (as roast temperature will continue to rise while resting), about 35 to 40 minutes per side.  Remove sirloin tip roasts from grill, and let rest for 5 minutes under a tent of foil for juices to redistribute, then carve into 1/8” thick slices against the grain. – Enjoy!

~~~~~~~~~~~~~

Tip:  Non-reactive bakeware is not metal or plastic, and instead it typically consists of glass, glazed ceramic, or stainless steel so as not to react with acidic ingredients found in most marinades.

SANDRA'S CHARCOAL GRILLED CEDAR PLANK WHITE KING SALMON – JAMAICAN STYLE

The flavor achieved by grilling fresh Alaska King Salmon
on cedar planks is second
to none...

Serves: (4)

Pre-Soak Plank: Min. 4 Hrs.
Prep: 5 Mins. |
Marinade: 30 Mins.
Grill: 20 to 25 Mins.

Non-treated Cedar Plank:
Weigh down and soak cedar plank totally immersed in water for a minimum of 4 hrs.

**Marinade:
2 teaspoons jerk seasoning
1 teaspoon fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon honey
2 tablespoons olive oil
Kosher salt and ground pepper, to taste

***Alaska King Salmon
4 6oz. - 2” thick, boneless, skin-on white king salmon fillets (or red king salmon, or halibut)

--Prepared steamed rice
--Prepared coleslaw
--Garnish with fresh cilantro leaves

METHOD

Begin by soaking the cedar plank fully immersed in water, as directed above, for 4 hrs. by weighing it down (I use a heavy-bottom stainless steel saucepan with a large-full can of goods inside of it).

Simply
irresistible...

A half hour before grilling, begin by whisking the marinade ingredients in small bowl, and brush liberally on flesh-side of king salmon fillets. Place seasoned king salmon into a shallow non-reactive (glass) dish, skin-side down, cover with plastic wrap, and place in refrigerator to marinade for 30 minutes.

Prepare charcoal for grilling by making one half of bottom “in-direct heat” (no charcoal), and the other “direct heat” (a pile of charcoal), and place a spray bottle with pure water close by to douse possible flare-ups on edges of cedar plank.

Place cedar plank onto “direct” side of grill to preheat and slightly sear for 3 to 5 minutes, with lid closed.

Open grill, and move cedar plank to the “indirect” side, and brush top of plank just where you’ll be placing the king salmon fillets (please do not brush edges to avoid unnecessary flare-ups). Place the king salmon fillets onto the cedar plank skin-side down, close lid, and grill for 20 to 25 minutes, just until salmon is cooked through and flakes easily with a fork. Check periodically for possible flare-ups, and spray the edges of plank with water, if present, (not the fish please ;).

Place a baking sheet lined with foil close by, and when king salmon fillets are done, use care while removing the extremely hot plank to the baking sheet (I do so using two large spatulas). Lightly tent salmon with foil and let stand 5 minutes for juices to redistribute. Serve cedar plank white king salmon with fresh cilantro leaves, steamed rice, and coleslaw. – Enjoy!

~~~~~~~~~~~~~~~
Tips: A slightly longer cooking time is necessary because the plank absorbs more heat, versus placing the king salmon fillets directly on the grill. 

Also, please use your cedar plank for grilling only once, then toss it!

(I purchased my cedar planks at Fred Meyer in the cookware section, which came 2/pkg.)

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!