Epic Failure...sort of...(Salmon - Direct)

NoleC5

Well, I read a post a few days ago regarding direct salmon and thought I'd give it a shot.

Started out with the a 450 degree egg, lightly oiled the grilling surface and placed fillet skin side down. Let them grill for about 5-6 minutes and then flipped. Now, the post I read indicated that you should pull the skin off after the flip and baste. Most of the skin came off with now problem, but apparently some was left which smoked a lot.

Am I missing something? Is it supposed to smoke that much? Just didn't seem like it would produce "good eats"?? Although the fish itself ended up being pretty good.

Mr. & Mrs Potatohead

If I’m going to put a flavor on…I marinade first and don’t bother with a baste, but that’s just me. Everybody has a method that works for them.
I have even done skin on, skin down until done, but on a raised grid at about 350 F.
Bottom line being…You liked it. This is only a test / experiment! We just keep cooking!

Fidel

I always cook salmon direct on a raised grid setup.

I cook it flesh side down for just a few minutes to get a bit of a crust, then flip it skin side down and cook it to about 118&deg - you can baste if you want after the flip.

When it's done the fillet will pull right off the skin, or you can serve it on the skin. That's what I usually do.

lowercasebill

i cook direct at 350 and got tired of fish sticking to the c/i i now put down a thin bed of lemon slices and place fish on them lemons will often stick but the fish does not. we are sushi eaters so we do not flip and remove from heat sooner than most would [i think] if i want char i use a pan as i find the meat sinks around the grids and removal is problematic
just my 2¢

NoleC5

Great! Thanks everyone. Sounds like I may need to try a raised grid and a little lower temp next time!

Fidel

bill,

this reminds me of a tip I wanted to share. When fish sticks a little I use a pair of chopsticks to get under the fish between the grid and gently lift. Then move over a couple rows of grid and do it again. Repeat at necessary to free the fish then lift with the sticks from the center just enough to get your spatula under it to flip.

Works for me. Sometimes no matter how clean the grid and how much oil/pam you put on there the fish is going to stick in a couple places. I find this helps me flip it without tearing up the whole fillet.

skihorn

I do mine direct and follow the recipe in my BGE manual. I don't raise the grid. I simply have it on a fish grid, skin down (spray grid with non-stick to be safe). The dome is a stabilized 350 (direct) When I add the fish grid the temp wil drop and never really get all the way back to 350 but I do not tweak. I do not flip. Take off at exactly 15 minutes (recipe says 15 to 20). It has always been outstanding when pulled at 15 minutes. I did leave on closer to 20 once and it dried out the fish just a little. Use alder for smoke. See recipe for pre-cook marinade. For serving it just peels right off the skin.

This is quite possibly my favorite food on the Egg.

Freddie
League City, TX

lowercasebill

thanks i can use that,, i buy diposable chop sticks by the bag of 100 at the asian market... good to have around

Little Steven

NoleC5,

Salmon skin is delicious when it is well cooked.

Steve

Fidel

Agreed...especially when wrapped with some cucumber, mayo, and short grain rice.

Love a salmon skin roll.

How are you my little northern brother? Don't talk to you nearly as much as I used to (or as often as I should).

Little Steven

Rod,

All is good! How about you? Are you thinking about Nieggara?

Steve

NoleC5

So is it normal for this kind of cook (fish, skin on, direct) to smoke heavily?

Fidel

I don't add smoke to fish. Just a light hint from the lump is plenty for my tastes.

Fidel

I don't plan 5 days in advance, let alone 5 months.

Call me a definite "I don't know". But I'd love to come take some more cooking/drinking lessons from you.

Little Steven

NoleC5,

There is a lot of fat in salmon skin. It will smoke heavily if the grid is close to the lump. Still tastes great. Burned my fingers lots pickin it off and eating it.

Steve

thirdeye

If you break the skin during the cook, that let's moisture out..... Basting or adding a sauce is a nice touch, although sometimes you can add that once it's plated.

I think your pit temp was a little high, and try oiling the skin more than the grate. I never turn fish on the grill (but I will scoot it to make sure it's not sticking), and I cook it on a raised grate.

NoleC5

Awesome....thanks everyone! Looking forward to giving it another go soon!