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  • Recipe: Grilled Sockeye Salmon with Dash Point Rub

    Straight from the icy waters of Alaska the arrival of the famed Copper River and its not-so famous counterpart the Pacific Sockeye salmon signals a shift for us North westerners that it might be summer time.  It is often hard to distinguish between the cooler spring-time NW maritime air to slightly less cool summer-time NW maritime air but thankfully we don’t have to, the arrival of said salmon marks this passage of time.  Yes we joke heavily about our weather here in the Seattle area and give us a hint of sunshine and we will all be out sweeping our decks and prepping the enamel of the Weber grill (the one our Grandfather’s had willed to us as if they were passing down some fine piece of French Art) in preparation of the arrival of the underwater Alaskan delicacy.

    Once the sockeye hits the local farmers markets and the local fish mongers cavernous coolers I am always looking to get a nice cut for that first family BBQ of the year.  I always try to patronize our local fish market Gemini here in Issaquah whenever possible as they always have the freshest and best fillets to choose from. 

    I first started using our Dash Point Dip mix to season Salmon a few years ago after Grandma Ella Mae had introduced me to the seasoning mix.  I was never that fond of the flavors when used as a dip mix but after trying it on salmon for the first time I was awestruck as to how simple but elegant it tasted, no need for lemon and a rust promoting coating of sea salt just a small dash (Pun) of the seasoning mix went a long way.  This recipe is fairly fool proof but the important thing to keep in mind to allow you to cook like a seasoned veteran is grill (or oven) management, it does not take long to overcook a piece of salmon, so keep a watchful eye like a good deckhand and you will be in good hands with this recipe. 

     

        

     

    The Traditional T + S Grilled Salmon:

    +  Salmon fillet or multiple fillets with skin (Sockeye or King)

    +  1 package Thyme + Season Dash Point Dip

    +  Olive Oil (Organic if available)

    Prepare:

    1. Fire up the charcoal or gas grill for medium non-direct heat (if using charcoal like Grandpa did push to one side of grill).
    2. Lay out the fillet skin side down on a sheet of aluminum foil that is large enough to fold and cover the salmon.  Drizzle a light coating of olive oil over the fillet and rub lightly to be sure it covers all of the pink flesh.
    3. Mix your Dash Point Dip mix in a small bowl to distribute the herbs and spices evenly and with a bit of Emeril-like tossing coat the fillet in the seasoning and rub into the fillet to infuse the flavors.
    4. If you have 30 minutes to spare (and you should while the grill is warming), cover the fiillet with a sheet of plastic wrap and toss it in the refrigerator for to marinate, this will help infuse the flavor into the fish a bit more.
    5. Once you are ready to grill, fold the fillet up loosely in the tin foil to create a pouch (See picture below) and place on the BBQ skin side down.  Cover the BBQ with the lid and be sure the vents are open, cook for approximately 8 to 10 minutes per inch of thickness.
    6. After approximately 8 to 10 minutes open up the foil pouch and continue cooking with lid on until the salmon begins to lightly flake (this is when you know it is done).  I always lean on pulling the fish off right before it starts to flake as it will continue cooking for several minutes once removed from the heat.

      

               

     

    The less-traditional oven baked T + S Salmon:

    Uses the same ingredients as above but now you are using your oven.

    Prepare:

    1. Preheat the oven to 350 degrees.
    2. Lay out the fillet skin side down on a sheet of aluminum foil that is large enough to fold and cover the salmon.  Drizzle a light coating of olive oil over the fillet and rub lightly to be sure it covers all of the pink flesh.
    3. Mix your Dash Point Dip mix in a small bowl to distribute the herbs and spices evenly and with a bit of Emeril-like tossing coat the fillet in the seasoning and rub into the fillet to infuse the flavors.
    4. If you have 30 minutes to spare cover the fillet with a sheet of plastic wrap and toss it in the refrigerator for to marinate, this will help infuse the flavor into the fish a bit more.
    5. Once you are ready to cook, fold the fillet up loosely in the tin foil to create a pouch (See picture) and place on the middle rack of the oven skin side down.  Cook for approximately 8 to 10 minutes per inch of thickness.
    6. After approximately 8 to 10 minutes open up the foil pouch and continue cooking until the salmon begins to lightly flake (this is when you know it is done).  I always lean on pulling the fish off right before it starts to flake as it will continue cooking for several minutes once removed from the heat.

     

     Off the grill and ready to eat

     

    Your's in the Thyme + Season Kitchen

     

    Garrett

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  • Comments on this post (1 comment)

    • Kathee Lyndon says...

      Going to try the Dash Point Dip – salmon recipe next time we have salmon— that is one of our FAVORITE seasoning mixes! Don’t know why I didn’t think to try it on salmon before.

      On August 12, 2013

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