GREAT CATCH Melissa Cookston’s Salmon Series Switches Up Traditional Method of Grilling

Melissa Cookston's Salmon Series Switches Up Traditional Method of Grilling Fish

Celebrity Chef Melissa Cookston’s share her salmon series for a great catch any time you want to enjoy delicious fish. Her recipes for seared salmon, miso glazed salmon on a cedar plank, smoked salmon, and Asian and whiskey grilled salmon are great ways to switch up traditional methods of grilling fish. Cookston said, “I am writing this series for a couple of reasons. First, I want you to get out there and grill! Secondly, I want to give you some easy recipes to show you that grilling great food doesn’t have to be hard.” edm

Born and raised in the Mississippi Delta, Melissa Cookston is a trailblazing female food entrepreneur smoking the competition.

Cookston is a seven-time world barbecue champion; owner of Memphis BBQ Company, a barbecue restaurant with locations in Horn Lake, Miss., and Dunwoody, Ga.; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef.

Recognized nationally from many appearances on national news and talks shows as well as cooking shows and Food Network, Cookston served as a judge on season four of Destination America’s “BBQ Pitmasters,” and was named one of America’s most influential BBQ Pitmasters and personalities by Fox News.

SEA RED SESAME SAL MON

by Melissa Cookston

1/2 cup all-purpose flour 1/2 cup cornstarch 1 tablespoon granulated garlic 1 tablespoon black sesame seeds 1 tablespoon kosher salt 1/2 tablespoon coarse ground black pepper 4 (6 to 8-ounce) salmon filets Sesame oil

In a small mixing bowl, add all breading ingredients and thoroughly mix. Remove salmon filets from packaging and lightly pat dry. Lightly sprinkle filets on all sides with breading, and lightly pat to get it to adhere to filet. You want them breaded, but not a thick coating.

Heat griddle up on grill. Pour sesame oil on grill and spread with spatula. Lay each filet on griddle and allow to cook for 2 minutes. Gently turn filet over, and allow to cook another 2 minutes or until breading is set. Hold filet up on each side so all sides can get cooked. Temp salmon–if it is not at 145 degrees F yet, move it to a cooler part of the griddle until it gets to that temperature.

Remove and serve with your favorite sauce and side items.

MISO-GLAZED

SAL MON ON A CEDA R PLA NK

by Melissa Cookston

Cedar planks for grilling 2 tablespoons white miso 1 tablespoon brown sugar 2 tablespoons seasoned rice wine vinegar 1 teaspoon minced garlic 1 teaspoon grated ginger 1 tablespoon sesame oil, plus more for brushing on boards 4 (6 to 8-ounce) salmon filets

Soak cedar planks in water for a minimum of 1 hour before grilling.

For miso glaze, mix all ingredients except salmon and set aside. Fire up grill with a two-zone fire. 30 minutes before grilling, pull salmon filets out of fridge, place on plate, and lightly brush with miso glaze. Lightly cover and leave at room temperature until ready to grill.

Place cedar planks on hot grill until they are smoking. Flip over, brush with miso glaze, then place filets on planks. Close lid and cook for 2-3 minutes. GENTLY flip filets over, then brush more miso glaze over them. Move to cooler side and continue to cook until internal temperature reaches 145 degrees F, occasionally brushing with more miso glaze. Remove from grill, using a spatula remove from planks, and serve.

SMOKED SAL MON

by Melissa Cookston

1 tablespoon salt 1 tablespoon brown sugar 1 teaspoon dill 1 teaspoon dried oregano 1 teaspoon lemon pepper 1 teaspoon course ground black pepper 1 teaspoon ancho chili powder 1 (4 to 5-pound) salmon filet

Mix all dry ingredients and rub on salmon before smoking.

HOW DO I SMOKE SAL MON?

Smoking salmon uses one of two methods: cold smoking or hot smoking. Cold smoking basically involves “piping” in the smoke to a smoking chamber to reduce the heat. The salmon is basically smoke-cured, much like a ham. This process takes a long time, and while it is a great means of preservation, ain’t nobody got time for that. I’m hot smoking salmon for dinner for an appetizer!

AL RIGHT, WHA T DO I DO ?

It’s super simple, as I said. Set up a smoker and run to 275 degrees F. For this recipe, I used a drum smoker with a diffuser over the coals. It really doesn’t matter what type of smoker you’re using though. Pick your favorite smoking wood. For fish, I love woods such as apple or maple. Alder wood is a traditional pick for salmon, but I’m not a traditional person, and I don’t live near any alder wood. Load the smoker up with your favorite wood so you’re getting a heavy but clean smoke (exhaust should have white smoke, not dark or grey smoke.)

When I smoke salmon, I like to use a four to five-pound piece of salmon. A larger piece helps prevent the fish from drying out and gives you plenty of leftovers for eating it cold. If you don’t want to cook a piece that big, no sweat, pick whatever size you want. The timing may change but not the process.

Season the salmon filet, and place on smoker. Using a meat thermometer, smoke for 45 minutes or until the internal temp on the thickest part reaches 145 degrees F. Remove and serve. Delicious!

ASIAN AND WH ISKEY GRILLED

by Melissa Cookston

SAL MON

1/2 cup peanut oil 1/4 cup brown sugar 1/4 cup soy sauce 1/2 cup pineapple juice 1-inch knob fresh ginger root, cut into thin strips 1/4 cup good whiskey 4 (6 to 8-ounce) salmon filets

For marinade, mix all ingredients except salmon together. Place salmon filets in a resealable bag, and pour marinade over them. Squeeze out as much air as possible and seal. Place in fridge and allow to marinate for 2 hours up to 12 hours.

Heat grill to medium-high, and lightly oil grates. Grill salmon for 2 minutes, then give a quarter turn to develop diamond grill marks. Cook additional 2 minutes then turn filets over. Cook for approximately 3-4 more minutes, or until the desired internal temperature is reached.