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Saturday Salmon

MetalmakerMetalmaker Posts: 16
edited September 2012 in EggHead Forum

About a 1 pound Coho slamon fillet. Brined in:

3 cups water

1 cup soy sauce

1/3 cup brn sugar

1/3 cuo white sugar

1/3 cup kosher salt

1 t. onion powder

1 t. garlic powder

1 t. gr pepper

soaked for 2 hours.

Taken out of the brine and let sit at room temp for 1 hour.

Cooked indirect at 275 dome for 55 minutes with apple chips.

I didn't turn it, just set it on the grate and let it cook.

Pulled it off at 143 degrees internal.

Wow! that is some good stuff!


Cookin' outside in central Minnesota
P1010051.JPG 366.8K


  • Very interesting, I did salmon also tonight, look for my post.  Different approaches with good results each.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

  • Skin on or off?
  • I left the scales on so I knew I wasn't going to eat the skin so I did it with the skin on. I thought in case the skin were to stick to the grid I would still be ok. There was not even a hint of sticking, it came off perfectly clean.
    Cookin' outside in central Minnesota
  • I cook salmon a LOT.  Am I the only guy that cooks salmon with skin off? Prior to grilling, I've always removed the skin and trimmed off the grey colored flesh since the grey is a little strong.  Should I try the skin on method?  Any advantage to it?
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