Grilled Salmon Filet on the Island Grillstone Video

Cooking Outdoors video – we are grilling up a delicious Salmon filet with lemon slices cooked on the Island Grillstone.

Big on presentation and even bigger on taste!

(Closed Captioning available on this video)

For additional information on the Island Grillstone: http://www.IslandGrillstone.com

Video Transcript:

Presenter:
I hope you like salmon because that’s what’s on the menu today.
A fresh Atlantic salmon filet.
It’s about a 3-pounder that’s going on our Island Grillstone and we’re going to be accompanying that with a beautiful grilled Japanese eggplant.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So our salmon is going to be seasoned with a fresh herb seasoning salt that we’re going to make right now.
So, to make our fresh herb seasoning salt we’re going to need some fresh parsley, some fresh sage.
I have thyme.
And I also have some fresh rosemary and just a little bit of marjoram that I’ve added in there.
Also need some fine sea salt and then zest of a lemon.
Now, ideally you’re going to want enough herbs to make about a cup finely chopped, that’s a ton and I’m not going to make that much.
I just don’t have that much fresh herbs in my garden, but I want to get as much of the leaves off of the stems as possible.
The thyme, I’m going to leave on the stem.
And some warm parsley here.
Rosemary, fresh, just feel that against the growth.
And then our sage leaves.
I’m going to pinch the stems off here.
And just get everything and get a good roll on it and take a sharp chef’s knife and you’re just going to start working your way through all of this.
Multiple times.
So when you’ve got your herbs diced up enough and stuff chopped up, then you want to pick them in a bowl and a caveat here is that if it’s windy do it quickly because I’ve already had some blow away.
So, to our fresh herbs I want to add the zest of 1 lemon as much as possible.
Now, at this point you need to decide how much salt you want in your fresh herb seasoning salt.
And I usually go for 1 in 1 ratio.
You can go for 2 in 1 which would be 2 cups of salt and 1 cup fresh herbs.
So, for me, I’m going to go with about a cup of salt.
And it’s about a 1 to 1 ratio here.
Of course, this is going to weak out a lot of moisture out of the herbs and we’re going to use this to accent our Japanese eggplant also.
Okay, our lemon is prepped.
We have all of our slices.
Here you can see we have a beautiful filet, fresh Atlantic salmon.
And that’s 3, yeah, about 3 pounds.
But I’m going to trim it up and make it so it, number one, it fits my Island Grillstone which I’m going to be cooking it on.
If you don’t have an Island Grillstone, then you can put it on a tray and put some parchment paper down and cook it that way, works perfectly fine.
The trims that I’m going to do here is not going to be wasteful trims, but I’m going to take part of the tale off.
And then I want to take some of these belly fat off.
And all this is going to be saved because I’m going to make some soup later on and this is going to be in that soup.
So the belly fat is here.
Certainly, it’s flavorful, but it’s not what we want in our salmon today.
We’re just going to cut that belly fat off and trim it off there nice and neatly.
So now we have our salmon filet trimmed up where we want it.
And what I want to do now is double check to make sure I don’t have any more pin bones in here.
And it’s bone free.
You can see all the bones have been removed.
And you can just run your finger across there and you can tell if there’s any bones left.
And we just don’t want any bones.
Now looking at this what I want to do is, I want to make some slices and what I’m looking for is about 1 inch piece.
And I want to slice this to the skin, but I don’t want to go through the skin.
Do this all the way across my filet.
Really wouldn’t hurt if it came up a little short of the skin.
And in fact, once we’ve cut this it’s going to weaken the whole filet and makes it somewhat challenging to move around.
And so there we go.
So we’re going to be careful taking this and transferring it to our Grillstone.
Actually, I have a couple of spatulas I’m going to get in there and do this with.
Now this is where our lemons come home.
And I want to very carefully insert a lemon slice in each piece here.
So now that our salmon has lemons in it I want to take and drizzles some olive oil over it.
And then I want to take our fresh herb salt seasoning which is nice and I want to sprinkle that over the top here.
That’s ready to go.
And I’m going to set that aside for just a couple of minutes so I can prepare the eggplant.
So here’s just a couple of Japanese eggplants and just going to take the ends off and I want to slice it in half.
And slice it in half one more time.
So here we have our Japanese eggplant wedges, some olive oil.
Get this coated really well.
And I want to apply my seasoning.
So now that I have everything prepped it’s time to put it on the grill.
Now the Island Grillstone has been preheating for quite a while now.
So it’s really, really hot.
I want to oil the grill.
Some nice oil on there.
Make sure we’re coated up so we don’t stick on it.
Bailey is here thinking she’s going to get something.
Now, the hard part is getting it onto the grill.
So I’m using 2 spatulas here and we’re just going to lift and place.
That is a beautiful thing.
So at the same time I want to get my eggplant on.
I’m trying to get it so I can get some grill marks on there.
Eggplant won’t take long.
Salmon won’t take long.
So we’ll keep an eye on all of this.
Make sure I’m down to low temp.
It’s going to be cooking 350-ish.
So about 3 minutes into this.
I did flip a couple of the eggplants already.
I’m going to flip the others.
Just making sure I get those grilled marks on there and it’s coming along okay.
It’s not releasing as nice as I would have liked, but, you know what, it’s still going to be pretty darn tasty.
Now, eggplant, you don’t want to overcook.
At least I don’t.
I still like a little bit of al dente.
And you can see this beautiful salmon.
It’s cooking from the bottom up, starting to firm up here and get a little translucent.
So we’ll close this up for another 3 more minutes and I’ll pull the eggplant and we’ll finish out the salmon until that’s done.
Let’s get our eggplant pulled.
Uh-oh!
Oh, look at that one.
There we go.
There is our eggplant, Japanese eggplant, cooked to about where I like it.
Not soggy.
Just got a little bit of bite into it.
So let’s set those aside and we’ll finish up our salmon.
Okay, so our salmon should be done.
Look at that.
Just take a look here and still a little…yeah, it’s breaking a little bit.
I’m pretty comfortable saying that this is about where I want it.
I don’t want it so dried out.
It’s not going to have any flavor or taste.
And we want to take some of that white fat off.
It’s not appealing to a lot of people.
But for the most part it’s just a little bit of flavor.
So I’m pretty comfortable with that.
Maybe just we’ve been undercooked in the middle.
But I think we’re ready to pull it.
So let’s pull our salmon.
Call it dinnertime.
There we go.
Oh my Gosh.
Biggest splatter I have.
And it barely fits.
And there you go.
Wow.
Alright, I’d say it was a huge success.
So I have fresh herb seasoned lemon and salmon.
We have fresh herbed Japanese eggplant all on the grill using the Island Grillstone from my outdoor kitchen to yours.
This is Gary House.
And I will see you when I see you.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
They make all of this possible.
And they are great companies.
And they’ve got super products and really good customer service.
So please take a minute and go visit them.
Say thank you and buy something.
If you want to find out more about me, you can visit me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Cooking-Outdoors.com where I’m always cooking up something new.
This is Gary House.
And I will see you when I see you.