Summer of BBQ: Pacific Northwest

By: Julie Blakley | June 15 2010
Posted in Portland - Cook It - Portland

After an especially wet spring, it finally started to feel like summer this weekend in Portland, which meant everyone was chomping at the bit to get their grills out and start barbecuing up a storm.

But, while typical BBQ fare usually consists of hot dogs, hamburgers, and if you’re lucky, a piece of brisket or ribs, here in the Pacific Northwest, salmon is king.

Photo: Julie Blakely

With access to plenty of fresh, delicious, locally-caught salmon, barbecuing a whole salmon on the grill is a classic Northwest tradition, especially for holidays or special occasions.

Sure, it may be a little more money and effort, but it is well worth it. Besides the show-stopping visual appeal, most cooks agree that fish cooked bone-in has more flavor. And leaving the skin intact helps hold in the flavorful and healthy omega oils that are a part of salmon's fame.

My favorite grilled salmon recipe has lemon, fresh thyme, onions, fennel and plenty of oil. Every cook has a preferred method for grilling--some like to lay the fish right on the grill, others like a grill basket. I personally like cooking on cedar blocks if you have them--it adds a nice mild smoked flavor to the fish. 

Wine Pairing with your Barbecued Salmon

Another great thing about grilled salmon? It pairs beautifully with the famous and very delicious Pinot Noirs that are the staples of the Oregon wine regions. The cooler temperatures and later season in the Northwest make for ideal conditions for pinots. As a lover of red wines, and as an especially big fan of pinots, I love that one of my favorite fish dishes pairs so well with the rich, dark wine.

If you’d rather pair your grilled fish with a white, salmon's fatty flesh goes well with a clean, crisp wine that will tone down the oiliness. Most West Coast white wines offer good salmon-pairing possibilities.

Consider offsetting the fattiness of the fish with acidic ingredients like citrus (like in the recipe mentioned above) and then match with a wine that is equal in acidity.

What are your tricks for mastering the perfect whole grilled salmon?