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Need new salmon recipe

edited November -1 in EggHead Forum
I am looking for a new recipe for smoking salmon. Interested in a process of soaking the fish overnight and a low cool smoke for several hours. Any ideas or suggestions will be gladly received.
Murray

Comments

  • Trout BumTrout Bum Posts: 343
    Murray W,
    My wife and I like to marinate the salmon overnight in terriaki marinade. Then grill it indirect with Alder chips (I use the plate sitter with the legs up, a drip pan and the grate on top of the legs)at about 200* (for about 3 hrs.)until down. Yummy Yummy, now I'm hungry!
    B D

  • Big Daddy, terriaki is not my favorite flavor...(too long in Japan!) but I thank you for the idea. How do you think brine and winde would do for an overnight soak???
    thanx
    MW

  • Trout BumTrout Bum Posts: 343
    Murray W,
    Don't have a clue! But I might try it.
    B D

  • char buddychar buddy Posts: 562
    Murray W,[p]try http://www.3men.com/ for their ideas on low-temp smoked salmon. [p]You might also try Alan Zenreich's website (on a rival network). Songdog's website also had info on smoking salmon.[p]If you really want to get intense about it, prep your salmon the way those websites tell you (brining, drying, crusting) then take all your lump out of your BGE. Stick a stand alone, circular, electric hot plate in the bottom and plug it in. In a few hours the hot plate will run the egg to 120-150*, rock steady for hours on end. Put some wood chips in a pan on a grill beneath your fish and in 8 to 15 hours you should have deli-quality salmon. I tried this once. It works, but I don't think it was worth the trouble. Now I just grill salmon at 350* and serve it within 45 minutes to an hour. [p]Good luck.
  • GordyGordy Posts: 49
    Salmon on the BGE is the favorite meal of my 12 year old daughter and my wife. My 6 year old son either loves it or hates it, hot and cold. I enjoy it but prefer a filet.[p]I marinade salmon filets for 2-3 hours in soy sauce and ginger (just use the powder). Grill it at 300 (directly) skin down until it is almost cooked through, the aujus/oil from the fish is barely ponding on top, shut down the EGG, flip it and cook it for another minute. Delicious.
  • MWMW Posts: 61
    Gordy, thanx for all these great suggestions.... mmmm.. now let me see...
    MW

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