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char buddychar buddy Posts: 562
edited 7:46AM in EggHead Forum
Just got some Copper River salmon steaks. Jamison ("Smoke and Spice") says put'em on the grill at 220 for an hour over alder chunks. [p]Anybody else got any ideas.[p]char buddy.


  • CatCat Posts: 556
    char buddy,[p]That sounds about right. I just did a 1.5 pound filet on the small Egg - it was perfect after an hour at 220. Barely flaked with a fork, still very moist.[p]I marinated it in the fridge for a few hours first: a few tablespoons of sweet & hot mustard (you could achieve the same by mixing Dijon with a little honey), a tablespoon of soy sauce, juice of 1/4 lemon & a few tablespoons finely minced onion. This is based on a recipe in 'Sublime Smoke.'[p]Make sure you oil the grill first so the fish doesn't stick.[p]Alder is superb with salmon. [p]Cathy

  • char buddy, Just curious how you in PA came to getting some WA Copper River Salmon...that fish must have been one powerful swimmer! ^oo^~

  • char buddychar buddy Posts: 562
    one feral kat,[p]
    local supermarket - genuardi's - for the next week or two.[p]luck us, I guess. [p]char buddy

  • sprintersprinter Posts: 1,188
    char buddy,[p]Are you looking to smoke them or grill them?[p]For smoked, check the posts over the past couple of weeks, maybe archived by now, I've posted some information on how I've been cooking (smoking) them lately.[p]Grilled, direct over a low fire with cherry sounds great. I've not used alder so no comment on that. KISS is the secret for salmon in my mind, keep it simple. A little salt and pepper, a little dill weed or baste it with a mixture of OJ and brown sugar during cooking. Yum.[p]Troy
  • GfwGfw Posts: 1,598
    <p />char buddy, check out the link for details, but...[p]I did 8 minutes per side at 350 (JJ's instructions [10 minutes per side per inch of thickness] - thanks JJ) - at the half way mark I merely popped another grid on top and rotated both. You'll also find the marinate recipe that I used.[p]
    [ul][li]Salmon Steak[/ul]
  • char buddychar buddy Posts: 562
    Cat,[p]Thanks for the tips. I went with low and slow - 220 grill level temp for about an hour. [p]I couldn't believe how good they came out. Moist - almost like a fish puddin' or mousse. This was also the first time I tried alder wood - great flavor.[p]I'm thinking of doing a salmon on cedar plank next - anybody got tips on that?
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