Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Cedar Plank/Mesquite Salmon (Steelhead)

I am a salmon snob, I have to admit.  It has to be fresh (we catch our own or steal from friends who do), slightly smoked, or it goes to the cat.  I found this recipe to try, and it has become my new favorite.  1/4 cup soy sauce, 1/4 cup brown sugar, 1/4 cup oil (try Lime Olive Oil...), 1/4 cup water.  Marinade the salmon for 2+ hours, then season with a little garlic and lemon pepper (this part is from  Lay on a cedar plank (I just buy 1x10 cedar board from the hardware store and trim to 18 inches as shown), add soaked mesquite chips, and cook with platesetter in place (or other indirect heat helper) - one side only, about 350-400 degrees until done (20-35 minutes depending on thickness).  When done (just beginning to flake), set another plank on top and turn over, and peel back the skin.  It will easily come off.  Lay the hot plank back on top and turn back over.  Serve on the HOT plank - the smell will drive your guests nuts.  The mesquite does all the smoking, the marinade gives a beautiful combination of contrasting but subtle flavors - this from a salmon purist.  This also works great with shrimp.
2592 x 1936 - 2M


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