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Salmon Carcasses

2039 Views 7 Replies 5 Participants Last post by  wolverinerick
Odd question for you all; Does any one grill their salmon/Steelhead carcasses? A couple of years ago, I filleted a couple of sockeye and decided there was still a lot of good meat on them. So I coated them in a couple of different marinades that I had and threw them on the grill. I was amazed at how much flesh we were able to get off the carcass and how good it was. You definately don't have to cook them very long though. One other thought, I am a lazy filleter and if it takes me longer than three or four minutes then it is taking to long, which is why I tend to have a little more flesh left on the carcass than what it would if I took a little more care in how fast I filleted. Just wondering.

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Cutting them up into steaks is so much easier than filleting and so much easier to cook in the oven or on the grill. I love them salmon steaks. :) :) :)
Here is a recipe to try:
1/2 Pound of butter
2 ½ tablespoons of Worchestershire Sauce
1 tablespoon of lemon juice
5 tablespoons of soy sauce
2 tablespoons of paprika
a dash of Tabasco (optional)

Make aluminium foil pans, double thickness with 1 inch edges folded up.
Melt the butter in a sauce pan and add all the above items.
Warm up the BBQ and set at medium.
Place the foil pans on the BBQ and stir the butter sauce and place some on the foil pan.
Then add the salmon or steelhead filets and baste with sauce. Then cook with the BBQ lid closed for about 7 minutes.
Open and flip filets and re-baste and cook for another 5 minutes or until the fish flakes.

Good Eating and great fishing
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