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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Grilled Cedar Planked Teriyaki Samon

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Soaked the plank for 6-hrs. Marinaded the Salmon 6-hrs. Brushed the plank with Olive Oil on the fish side
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On the grill @425*
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After 5-min.
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10-min.
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Pulled @ 20-min. a little less next time and it sure was good. The reason there are no finishing pictures it looked so good I forgot them!

Thanks for looking
Ross

Comments

  • doubledouble Posts: 1,214
    Nice love the Cedar plank
    Lynnwood WA
  • Thanks double

    Ross
  • How much teriyaki did you use?
    Persistence and determination are omnipotent!
  • daffy1909daffy1909 Posts: 454
    looks great!!! wanna try some salmon soon, love teryaki marinade on steaks and chicken,ill try i t on salmon when i do one! :D
  • henapplehenapple Posts: 14,600
    Ross, you're killing me. Nice.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Dyal_SCDyal_SC Posts: 2,599
    Very, very nice!!! 
  • Ross,

    Just to make sure I got this right - threw it on - no turn, nothing just let her go?

    Just goes to show you the power of the Egg.  KISS no need to over complicate.

    Awesome results!
  • Ross in VenturaRoss in Ventura Posts: 6,758
    How much teriyaki did you use?

    Thanks double

    Ross

    How much teriyaki did you use?

    How much teriyaki did you use?

  • Ross in VenturaRoss in Ventura Posts: 6,758
    How much teriyaki did you use?

    Thanks double

    Ross

    How much teriyaki did you use?

    How much teriyaki did you use?

  • Solson005Solson005 Posts: 1,907
    Great looking salmon, the pictures are mouth watering!  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • JscottJscott Posts: 174
    looks so good I think I can smell it from here!
  • Something different to try on salmon Fridays.  Looks really tasty.  Thanks for sharing.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • burr_baby33burr_baby33 Posts: 503
    I've been egging salmon once or twice a week and supply is getting low. Back to Alaska in August for re-supply. Can't beat it. Yours looks great! Love it.
  • JRWhiteeJRWhitee Posts: 2,674
    Great cook Ross, looks tasty.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




  • yumdingeryumdinger Posts: 193
    I had to egg some salmon myself!  Cooked at 385-400, Pulled at 130-135 degrees.  Amazing.  I cooked some Raging River and Very Terriyaki and some with a light rub olive oil and lemon.

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