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KennyG/Re: your salmon recipe

BordelloBordello Posts: 5,926
edited 3:41PM in EggHead Forum
Regarding your post about salmon, do you flip the fish during the cook??? [p]Thanks,
New Bob[p]Your Post:
Woogeroo,[p]Here's one idea and a recipe I've made many times.[p]Marinate the salmon in a good robust teriyaki sauce such as Angostura for several hours. Remove from marinade, pat dry with paper towels and then paint on a light coat of Jack Daniel's, Jim Beam, etc. with a pasty brush. Lightly drizzle with maple syrup and smoke indirect at 225-250°. Alder or sugar maple is a good choice for wood flavor here. It should be ready in about an hour.[p]JMHO


  • KennyGKennyG Posts: 949
    New Bob,[p]Nope, no flip. Skin side down is skin is present. "Skinned" sided down otherwise for best presentation.[p]An extra long (or wide) fish spatula come in handy hereat removal time.[p]K~G

  • BordelloBordello Posts: 5,926
    Got it.
    New Bob

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