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Sockeye Salmon

Misippi EggerMisippi Egger Posts: 5,095
edited 12:08PM in EggHead Forum
We have some of those small frozen Wild Caught sockeye filets from Sams. In the past I have tried some with my "go to" salmon recipe - DP Raging River (hvy) plus a lite coating of DP Shaking the Tree. The strong flavor of the sockeye (and dryness) didn't seem to blend well with the sweetness of the Raging RIver rub. Soooo tonight I tried a different combo:
EVOO coating, then medium (not too much) coating of DP Shaking the Tree. Then I decided to add the zest from about 1/4 lemon (to both filets) and finished with a sprinkling of dried dill weed. Rested until the fire in the small was hot.
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450* dome, elevated direct cook.
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Coated grid with cooking oil, then grilled fish - flesh down - for 90 seconds. Flipped and finished skin down until done.
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Plated with oven-roasted veggies (squash and zukes from the Earthbox garden) and limas with okra (also from the garden).
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Results: The salmon was better - still slightly drier (pulled at 119-120* internal and rested under foil) than the farm-raised Atlantic salmon we usually get. I think a lot has to do with the sockeye fat content. Overall - great meal!

Comments

  • cookn bikercookn biker Posts: 13,407
    Nice and lite dinner Clark dinner. Ever try a quick dry brine on those?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BeliBeli Posts: 10,751
    Clark love salmon, white wine With lemon zest goes beautifully and keeps it moist. Great!!
  • Mr HollowayMr Holloway Posts: 2,034
    Looks great Clark
    Going to try more fish this summer. :)

    Shane
  • srq2625srq2625 Posts: 262
    Beautiful looking fish. The DW and I We get the fillets from CostCo and have stumbled across a different way of handling the fish's tendency to go a little dry. A little Dijon mustard, some home-made pesto sauce, planked on cedar - nice and juicy.
  • Can't get enough salmon!! Looks great. I think dill is a key ingredient to the salmon prep. Any time we leave that out I feel like something is missing.

    JM
  • LDDLDD Posts: 1,225
    fish looks great!

    I have a problem getting the skin to stay on the fish and get crispy. How was the skin on this one?
    context is important :)
  • Misippi EggerMisippi Egger Posts: 5,095
    Thanks, Molly. I haven't tried a brine - have a recipe you suggest? Sounds like a good idea.
  • Misippi EggerMisippi Egger Posts: 5,095
    Good suggestion. Thanks, Beli!
  • Misippi EggerMisippi Egger Posts: 5,095
    Salmon is our "go to" quick weekday meal. My fishmonger only sells Thursday - Saturday, so have to make do with the frozen in btwn.
  • Misippi EggerMisippi Egger Posts: 5,095
    Good suggestion, Scott. thanks
  • Misippi EggerMisippi Egger Posts: 5,095
    I used dry dill weed because my fresh dill has not grow enough to "rob" it yet!
  • Misippi EggerMisippi Egger Posts: 5,095
    It started out crispy, but got a little soggy in the plate - likely from the veggie 'juice'.
  • fishlessmanfishlessman Posts: 21,872
    looks good from here :) richard gave me some directions on a salt crusted salmon a while back, super moist. i think i used just salt dill and lemon slices, a pound of salt and some egg whites for the crust and cooked til the salt browned a little, wet/moist
  • DrZaiusDrZaius Posts: 1,481
    Man that looks good. Sockeye is my family's favorite kind of Salmon. Thanks
    This is the greatest signature EVAR!
  • Misippi EggerMisippi Egger Posts: 5,095
    Sounds good. I will either do a search for his recipe or contact Richard FL (the keeper of all recipes). :woohoo:
  • Misippi EggerMisippi Egger Posts: 5,095
    Great - have any good suggestions for a less dry final result. It clearly has less fat than the farm-raised and King salmon species.
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