Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

Garlic/onion smoked salmon

Prof DanProf Dan Posts: 339
edited November -1 in EggHead Forum
I've tried several different methods, but my family tells me to stop experimenting and that this is the way I should make salmon from now on:[p]Light the fire about an hour before dinner; make sure there are several wood chunks in the Egg.[p]Using a fine mesh grill topper, lay down a bed of thinly sliced onion. Spray the onion with oil, or spread on a little olive oil. (This is so the fish doesn't stick to the onion.) Lay the fish on the onion. (The onion gives the fish a great taste, keeps everything moist, and keeps the fish from sticking to the grill.)[p]Very finely grate a couple of cloves of garlic and and a little soy sauce to make a paste. Spread the paste on the fish. Sprinkle on a little more soy sauce. Sprinkle on a little season salt. Sprinkle on some lime juice.[p]Put the fish on the fire when it is still smoky and cool, about 140. Slowly bring the temperature up to 275. Hold it there for 40 minutes. The fish is done when it no longer feels "Jell-O like" when you poke it.[p]The salmon is very smoky and very moist, with a nice garlic/onion zing.
·
Sign In or Register to comment.