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My first attemp at salmon on the egg

CAEggFanCAEggFan Posts: 31
edited 12:08AM in EggHead Forum
Cooking tips? Best practices?

Also looking for a great salmon glaze. Any suggestions I should try?

Thanks!!

Comments

  • Planked
    IMG_3296800x600.jpg

    Not planked
    IMG_3403800x600.jpg

    Whether you plank or grill, look for the beads of fat to indicate that the fish is done. I like to use honey for a glaze. I bet googling salmon glaze would find a few more.

    Good luck with it.
  • Capt FrankCapt Frank Posts: 2,578
    Salmon is an easy cook and hard to mess up. Do a search for salmon on here and you will get plenty of ideas.
    One of the best recipes is the Dizzy Pig way. Raging River rub followed by maple syrup/butter glaze. Check out dizzypig.com They show it direct, but I do it indirect on a cedar plank.
    Another real easy one is a mixture of one par spicy brown mustard to two parts brown suger, make a paste and spread it on your salmon. Place salmon on soaked cedar plank and grill indirect @ 375 degrees to internal temp of 135-140. Note, put salmon on plank skin side down, do not turn for both of these cooks.
    There are many other ways, these are just two of my favorites, Enjoy! :)

    Capt Frank
    Homosassa, FL
  • Carolina QCarolina Q Posts: 10,980
    Haven't tried this on the egg yet, but it was excellent when I cooked it in my oven.

    http://recipes.epicurean.com/recipe/8880/salmon-bake-with-pecan-crunch-coatiing.html

    This is not my pic, but it ought to give you an idea...

    389812293_be12640e61_b.jpg

    If you decide to try it, let us know how it worked out on the egg. :)

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • BoneheadBonehead Posts: 113
    I just did my first salmon and used this recipe from dp
    http://dizzypigbbq.com/recipesSalmon.html

    DSCF4955.jpg
    DSCF4959.jpg
  • I like a true Teriyaki, which is not a marinade. This is a cooked glaze, something like 2 parts shoyu (a good one, Kikkoman or Yamada) with a wine called Mirin. This is a sweetened sake available at Korean, Chinese and Japanese groceries. Most towns have an oriental grocery and it's worth looking it up. IF NO MIRIN, use some corn syrup or honey and dry sherry or regular sake mixed. Add ginger juice; this is a slice of fresh ginger pressed or crushed in a mortar and pestle. Throw the whole mix into a small sauce pan and cook down to a glaze, taste, correct seasoning. Brush this on the fish near the end of cooking and let it cook on for a bit.
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