Lay salmon in glass baking pan

Pour brine over salmon and let sit for 4 hours (refrig)
Rinse off brine and lightly sprinkle with Jonny's Seasoning Salt
Air Dry for 8 hours
smoke for 6-8 hours

Open a beer and kickback and enjoy

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Fresh or Frozen salmon steaks (preferably fresh) approx. 3/4 inch thick
Serves 4 or 5

2 pounds Salmon Steaks
1 cup dry vermouth
3/4 cup cooking oil
1/3 cup lemon juice (freshly squeezed)
2 tablespoons chopped chives
1 clove garlic (minced)
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/8 teaspoon sage
1/8 teaspoon Louisiana Hot Sauce (tabasco sub.)

Put steaks in glass container
Mix the above ingredients together and pour over fish
Refrigerate for a least 4 hours
Keep marinade for basting.......
Get the BBQ ready (prefer. charcoal)
grease rack,place steaks on rack and place about 4 inches above coals
Cook for approx. 10 minutes basting frequently
Turn and cook on the other side until fish flakes easily, approx. 7-8 minutes basting several times
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**AWESOME FISH KABOBS**

1/2 pound salmon fillets
1/2 pound halibut
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Sake or dry Sherry
1 garlic glove crushed
1/4 teaspoon ground ginger
1 tablespoon brown sugar
1 1/2 teaspoons grated orange rind

Cut the fish in Kabob sizes and put them in a glass container, mix the rest of the ingredients together and pour over the fish..
Marinate in the refrigerator for 3 hours or at room temp. for 1 hour (retain Marinade)
Get your grill going (charcoal the best)
Thread the fish chunks alternating the types onto a well greased skewer
Place the skewers about 4 inches above the hot coals
Grill for approx. 4 minutes, turning and basting until fish flakes (don't over-do-it now

complements of Ron Drake, Washington State

Shelly of Portland, Oregon seems to know her way around a salmon or two. As a matter of fact, she say's she knows of at least two uses for a cedar plank, and one of them is cooking! Ouch! Check out her favorite salmon recipes below...
CEDAR PLANK CAJUN SALMON
2 Untreated cedar planks, cut to fit fillets/BBQ
1tsp veg oil
1tsp cajun seasoning
1/2C. bottled white horseradish
2tsp grated orange zest
2tsp grated lemon zest
1/2tsp salt
1/4tsp cayenne
2tsp sugar
Rub 1 side of each plank with 1/2tsp oil. Season the fish on both sides with rub(cajun seasoning). Combine horseradish,orange and lemon zest, salt, cayenne and sugar. Divide mixture into to portions and place on top of fillets. Place plank or planks in center of BBQ. Cook until fish flakes. If planks catch on fire, sprinkle with a little water.
For large fish double the recipe.
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Grilled Salmon with Sherry Vinegar-Honey Glaze
1 cup sherry vinegar
2 tablespoons Dijon mustard
1/4 cup honey
1 tablespoon ancho chile powder
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium.
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Pepper-Crusted Maple-Glazed Salmon
3/4 cup maple syrup
1/4 cup soy sauce
2 salmon fillets, skin removed
1/4 cup coarsely ground black pepper (Grind it yourself, or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray
In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
Preheat oven to 500 degrees F.
Rub oil on a 10 by 10-inch sheet of aluminum foil.
Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.
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Salmon Marinade

1/3 Cup Soy Sauce
1/4 cup Lemon juice
2 Tbs. Olive Oil
2 tsp. Sesame Oil
6 cloves of Garlic crushed
1/2 tsp grated lemon Skin
Dried herbs.
Mix all together and then place Filets in for about an hour. Then BBQ.
I also add once in awhile some of these:
Crushed Red Pepper
Grated orange peel
Ginger
Pepper
White Pepper
Dill
Thyme
Teriyaki
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Parmesan and garlic Salmon/steelhead BBQ
Can of Parmesan cheese
cube of real butter
garlic cloves
vine maple or cherry wood
BBQ
This is very rich but very good. Use a fillet of salmon with the skin still on. Create a tin foil pan for it and lay it skin side down. Perforate the salmon with a fork to allow juices in. Dice garlic cloves (use how ever much you like) and add to real butter in a sauce pan. Heat the mixture and allow it to simmer. Spread a portion of this mixture on the fish and then sprinkle Parmesan cheese over that. You can layer this mixture by repeating these steps and making it as rich as you like. Then heat up your BBQ and get it good and hot. Add vine maple or cherry wood to the fire, put on the salmon, and shut all the air vents so it smokes a lot. When you think the fire or coals have nearly died, open up the air vents and cook till done. The layer of cheese will turn a golden brown and the butter juices will be bubbling in the bottom of the pan. This is so good you can eat it cold the next day and love it.
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SALMON/STEELHEAD BAKE
1/4C. butter melted
3tbl Dijon-style mustard
1 1/2 tbl honey
1/4C. bread crumbs
1/4C. very finely chopped pecans
4tsp parsley
4 Salmon/Steelhead fillets (about 6 ounces ea.)
Salt and freshly grd pepper
STIR TOGETHER the mustard and honey,set aside. In another bowl., stir together bread crumbs,pecans, and parsley.
LIGHTLY SEASON salmon/steelhead w/salt @ pepper, put on a lightly greased baking sheet. Brush salmon/steelhead w/mustard-honey mixture and sprinkle bread crumb mixture over it. Bake the salmon/steelhead until just cooked through
about 10-15min. Serve with lemon wedges.
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Smoked Salmon Dip
2 square bricks of 1/3 fat Cream cheese
2 TBS sour cream (light sour cream)
2 TBS mayonnaise ( the real stuff)
aprox. 8 ounces smoked salmon
juice from 1 whole lemon
5 or 6 cloves of Garlic
(yes the more the better)
1 to 2 tablespoons minced fresh dill or
(Okay bottle of “Spice Islands” dill will work too) Others brands don’t have good taste.
DIRECTIONS:
In bowl mix Cream cheese, sour cream, mayonnaise,
Then add Dill the lemon juice, then the Garlic and mix again.
Crumble and add the salmon; Just lightly mix in the salmon not to process it in too much. You want to still see smoked salmon colors before it gets too creamy.
Chill until flavors meld, about 1 hour.
*Dip can be covered and refrigerated
for up to 2 days

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