Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

RPEE&G Smoked Salmon

Ralph ReileyRalph Reiley Posts: 1
edited November -1 in Seafood
Ingredients
One whole salmon, cut down the middle.  You can fillet it or leave the bones in.  I usually leave the bones in, as they are very easy to remove after cooking.
Salt
Sugar
Pepper
DillInstructionsThe day before cooking, add generous portions of salt and sugar on each half of the salmon.  Also add some pepper and dill to taste.  Put the halves of the fish back together, wrap in plastic, put in refrigerator.  Lay flat on a large platter.  Put another platter, or a short board on top, and put a heavy weight on.   A jug of milk, a brick, anything heavy.
The day of cooking, take salmon out of refrigerator to come to room temperature.
Place salmon on a metal grill pan, skin side down.
Light the egg, get the temperature up to 400-500 degrees, and throw on a several handfulls of wet alder chips. 
Put on the salmon.  Close down top and bottom air vents to bring temperature down to 150-200 degrees.  After 15 minutes or so, check the fish.  Small drops of fat should start forming on top of the fish.  When the entire fish is evenly covered in small drops of fat, it is done. 
The fish should be very juicy and tasty, and needs no additional sauce or seasoning.NotesNumber of Servings: 12-15Time to Prepare:
·
Sign In or Register to comment.