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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Planked Potlatch Salmon

KipKip Posts: 87
edited 3:26PM in Seafood
• 1 Alder Plank
• 4 Corriander Seeds
• 2 Small whole red peppers
• 4 tsp Kosher salt
• 2 tsp Dried basil
• 2 tsp Dried oregano
• 2 tsp Paprika
• 1 tsp Ground red pepper
• 1 3 pound Salmon filet

InstructionsSoak plank in water to cover for 3 hours; drain. Process corriander seeds and whole red peppers in a food processor for 1 minute or until finely crushed. Add kosher salt and next 4 ingredients; process 5 seconds.Rub seasoning mixture on flesh side of Salmon. Wrap Salmon in heavy duty plastic wrap and chill for 3 hours.Bring Egg to a consistent temperature between 350 and 400 degrees.Place seasoned Salmon on plank. Place in Egg (directly on grid) for 27 minutes or until flesh flakes with a fork. Serve directly from plank and discard plank when through.Yields 8 servings.NotesNumber of Servings: Time to Prepare:
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