SEATTLE — Chef Tom Douglas lays out all the details on this fabulous fish - how to buy it, how to season it, how to grill it.
"First of all when you go to the grocery store, you're going to see many of these, a big fillet sitting in the fish counter," said Douglas. "When I look at the fish fillet I think to myself, what is going to be the fattest part of the fish, which is the belly part.
I like to cook salmon lots of different ways either whole in the round or most often in the fillet. So I'll cut the tail off, in my restaurant, we save that for smoking.
To make a salmon roast, you just simply cut a nice chunk of the salmon. I tend to leave the skin on because you can see the fat line right here in the salmon. There's tons of good fat that the skin offers to the fish. Then if you want, just fillet and cut maybe a six or eight ounce fillet for each person having dinner.
I have a line of spice rubs out there and the easiest thing to do is just grab one of the spice rubs and sprinkle it on the fish. But another way to do it is just salt and pepper. If you insist, or your grill is kind of chunky and not in the best shape, maybe add a little bit of olive oil to your fish.
Some really good BBQ tools to use when cooking a big roast like this is a big fish spatula. For smaller fillet, the smaller version works just fine.
The roast gets cooked on medium heat, we've got a long time to cook this fish.The little fillet is going to cook quickly, so we'll put that on higher heat. So at 120-125 you want to pull it off and it will be perfect.
There you go, from our restaurant family to you and your family, Happy Father's Day, happy grilling and eat more wild salmon."
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