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Salmon on the Egg

boatbumboatbum Posts: 1,273
edited March 2012 in EggHead Forum

Though I am normally BBQ - we wanted something different on Sat.   Cooked salmon, turned out great - moist with lots of flavors.

Prepped with brushing on EVOO, then salt, pepper, powdered garlic, dill weed, and paprika ( sometimes use butter flavored popcorn salt but was out).

Egg at 450, direct, raised grill.   Right before putting the salmon on, good handful of apple chips on top of the charcoal ( we like a lot of smoke flavor ).

5 or 6 minutes skin up - to get a toasting and grill marks on the face of the salmon, lid down with the smoke pouring on.    Flipped and finished skin down until done.   Lid close most of the time.   Total time - 15 to 20 minutes I am guessing.

Fried squash on the burners ( sorry, just have one egg).   Some beans left over from burger night on Friday nite.    Couple of Gin and Tonics through the cooking process for the cook....

Cookin in Texas


  • gtk10583gtk10583 Posts: 77
    Never heard of Black River gin. Im a Beefeater. Great pix, we do salmon on the egg about once a week.
  • boatbumboatbum Posts: 1,273
    Back River gin is a microbrewery in Maine. Far as I know it's only available onsite. Really good stuff if you run onto it.
    Cookin in Texas
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