Sunday night Salmon with Dill Sauce, Zucchini side -PICS

Buckwoody Egger

Ok, here's some salmon with a side of sliced zucchini. Big piece of salmon frozen from the July harvest sale at so many local stores. Pretty common recipe with a sauce that is just mayo and dill. Turned out great! Moist and really top notch flavor with smoke from the Egg. The dill sauce helps cover any "ooops" spots where the salmon flaked prematurely by either sticking to the grill or getting cut by a grill tool.

Prep:
* Salmon thawed in fridge, drizzled with olive oil, dusted with kosher salt, fresh ground pepper
* Zucchini spritzed with olive oil then dusted with onion powder, herbes de provence, fresh ground pepper

Grill:
* Setup was direct with an extra raised grid. 350F which gradually got to 400F by the end of the cook.
* Salmon piece was always up on top grid, zucchini started on the lower grid then moved up.
* Times/temps are approximate -- sometimes the Egg was open for a couple minutes while working the zucchini around.
* Salmon was skin side down first, then rotated 90 degrees after 5 min, flipped after 5 min, rotated 90 degrees after 5 min. Then, flipped skin side down and coated with the mayo/dill for the finish to temp, stays on grill another 5 min (or more).

This big filet all said and done was on the grill for a total 30 minutes. Pulled at average of 145F internal. You can err on the long side since the dill spread would help compensate any dryness but this one came out great. Very tender, awesome smoke flavor. The skin came off crisped -- like salmon pork rinds -- haha -- special thanks go out to our dog for not biting off any fingers!

BENTE

that looks great!! yea your dog looks like he could take a couple didgits if he thought they tasted good

Egg Juju

Looks delicious. Salmon is one of our favorite dishes. That is a well behaved dog too.