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Stuffed Salmon question?

 

Good day folks, its my wife and I second annaversary today and i was debating doing a whole stuffed salmon.How would you cook it.Wrapped in foil,planked or right on the grill and for about how long?

First time doing fish on the egg so just wanted to get a few opinions:)

Thanks.

Hows ya gettin' on, me ol ****



Kippens.Newfoundland and Labrador. (Canada).

Comments

  • Happy Anniversary! I've never done a whole salmon so, unfortunately, I can't be of any real help. I have done whole trout before and usually just do that direct.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • CANMAN1976 - I have done cedar planked Salmon on the Egg with a maple dijon baste and it was amazing.
    I don't have the recipe I used unfortunately :(
    If I find it I will PM you the link.
  • GriffinGriffin Posts: 7,066

    Hey Congrats on your anniversary!! Can't help you much as I've never done a stuffed one. I guess it would cook pretty much like a regular one so I'd probably go planked. Maybe 400 for about 30 minutes or so, not sure on time, depends on how big it is and the stuffing. I will say that the old saying "once it flakes with a fork, its done" is wrong. Once it flakes with a fork, you've overcooked it. USFDA suggests 145F, but personally I think that's too high. 130-135 for us.

    If you are gonna wrap it in foil, why not just throw it in that oversized box in the kitchen? The foil would negate any benefit you got from cooking it on the grill. Inquiring minds want to know...what are you stuffing your salmon with?

     

    Richardson, Texas

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  • fishlessmanfishlessman Posts: 17,475
    ive done stuffed whole salmon in a pan in the egg no foil wrap, about 350 indirect. made up an apple craisen type bread stuffing with calvodos but dont think i ever saved the recipe. i dont like poached salmon so i dont wrap it, but if you do theres lots of recipes for the fillet done in salmon in parchment paper recipes out there which would be great for an annaversary. another option would be in a salt crust
  • CANMAN1976CANMAN1976 Posts: 1,563

    Thanks for the advice peeps....going to do some sort of bread stuffing maybe with apples and  savory at 350 indirect.( I always put savory in stuffing).Im Pressed for time as Im working till 4 and got to get and prepare the salmon so hopefully it pans out this evening!!

    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • fishlessmanfishlessman Posts: 17,475
    if you have leftovers this was pretty easy and its really good with the tomato dill sauce
    http://eggheadforum.com/discussion/213861/salmon-pie-with-tomato-dill-sauce
  • SkiddymarkerSkiddymarker Posts: 7,186
    SWMBO has a couple of "Taste of Home" cookbooks, any recipe we have tried works very well. Have not done this one, but was planning on using it this weekend, pinks are running here now and have a couple in the freezer. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • CANMAN1976CANMAN1976 Posts: 1,563
    It's on.
    Indirect at 350 stuffed with onions,apples,crasins and savoury bread stuffing!!!!
    Hope it tastes as good as it looks!!!
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
  • gerhardkgerhardk Posts: 842
    Canman if you don't know how to cook fish I bet your neighbours will.  When we where in Newfoundland last year the fish was fantastic, actually I don't recall having a bad meal.

    Gerhard

    Oh actually I do there was a fish and chip trailer on the way to Twillingate that had the greasiest cod they had a nice picnic area right by the water so the view kind of made up for it
  • CANMAN1976CANMAN1976 Posts: 1,563
    Cooked lots of fish just never egged it before.twillingate is an aWesome spot with lots if icebergs and great deep fried cod,been there many times.

    I did learn tonight that such a large piece Of salmon will not cook evenly because of it's uneven thickness had to put it back on in pieces so it would cook through the thicker parts. It was the best salmon I ever had though very good
    Hows ya gettin' on, me ol ****



    Kippens.Newfoundland and Labrador. (Canada).
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