Salmon on the egg

Haggis

For years I'd been grilling salmon on the Weber to that "just set" stage popular in the age of fusion cooking.

With the Egg I wanted to try some other approaches and when the spouse came home with a fillet of wild sockeye I used the recipe from the Dizzy Pig website -- Raging River and a maple/butter glaze. We were very pleased with the sweetness from the glaze, something we'd never had before, but were less pleased with the result of cooking for at least ten minutes a side (the recipe says up to 30 minutes depending on thickness!) Even when I repeated it this weekend and significantly reducing time, I couldn't produce a fish that was cooked more like our favored medium rare and still have the glaze set.

I know there are a lot of ways to cook salmon on the egg but I wondered if anyone has the secret variation to the Dizzy Pig recipe or some other recipe that provides that great sweetness without "overcooking" the salmon.

billyg

Haggis
I have cooked salmon a couple of ways on the egg. Direct over a 350-375 fire. I also try and pick out a cooler spot for the salmon, do it to where you like it. I think that we like our salmon the same way you like yours and I give it about 5-6 min a side. The easiest way though is putting it on a cedar plank. I bought the ones that they sell primarily to get the instructions of how to prep it and cook. After that you can get untreated cedar boards. Prepare the planks and put tem on a 375 - 400 fire on the egg. I think you'll get the results you want leaving it on for about 20-30 min. (If I were you I would take a little taste after about fifteen minutes) Of course whatever marinades, rubs, glazes all work with the plank.
bill