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sockeye salmon ideas?

NDGNDG Posts: 1,038
Got some wild sockeye salmon (just learned that ALL sockeye is wild) on sale, but not having any luck finding a recipe.  We made ribs this weekend, so my wife is requesting something "not so sweet" on the salmon.  This eliminates my normal way of doing salmon with dizzy pig raging river & maple syrup.  So any suggestions out there?  One last thing . . I have a alder plank soaking now, so hoping to use it.

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Columbus, Ohio
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Comments

  • ThieveryThievery Posts: 37
    I use this rub from Williams-Sonoma:
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    • Kosher salt, paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil.
    I usually use it with a cedar plank, but I am sure the alder would be wonderful as well.
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    485 x 485 - 50K
    BGE in the ATX
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  • wbradkingwbradking Posts: 139
    I just season mine with kosher salt, cracked pepper, dill and cover in sliced lemon rounds.  Place on a 350* egg for about half an hour.  Did this last night with some couscous and a salad.  Nice, flavorful, light and heart healthy!
    Franklin, TN Large BGE
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  • NDGNDG Posts: 1,038
    @wbradking . . do you use dried dill or fresh dill?  Thanks for the response.
    Columbus, Ohio
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  • wbradkingwbradking Posts: 139
    I use dried because that's what I have on hand.  
    Franklin, TN Large BGE
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  • nolaeggheadnolaegghead Posts: 12,415
    Blackened salmon...then make a sauce - whiskey butter, creole tartar, an aeoli or something.  It's something special.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • MO_EgginMO_Eggin Posts: 125
    Try misting with a 50-50 mix of bourbon and water (ok, maybe more like 75 B - 25 W) in place of your typical maple syrup.  That, followed by raging river & jamaican firewalk, is my go to salmon combo.  Good luck.
    LBGE, St. Louis, MO
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  • HotwingkingHotwingking Posts: 183
    I know you said not sweet but, one of my favorites is Sweet Chili Sauce, Soy Sauce, and Fresh Ginger, always turns out great and it's not super sweet.
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  • burr_baby33burr_baby33 Posts: 503
    Just a couple thoughts. I eat a lot of salmon. Sockeye is excellent. Do not overdo the spices. I have had sockeye raw. It does not need much. Get a nice salmon rub, maybe a little maple syrup. I saw someone suggest a little bourbon, it does go very well with the maple. Then put it on the egg. Do not overcook. Med rare color is perfect, 130 degrees.
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  • North_Is_UpNorth_Is_Up Posts: 122
    Get a gallon plastic food storage bag that has a double lock closure
    Put in 1 cup of salt and 1/2 cup of brown sugar.
    Fill with water
    Put in salmon - I can easily fit a 2 lb fillet
    Let soak for 2 hours in fridge. Put in a second bag if you're concerned about leaking.
    Remove salmon and rinse off well.
    Smoke at 225 using cherry chunks for a beautiful mahogany color. 
    Probably around 2 to 2.5 hours for a 2 pounder.

    You'll taste the salt with only a slight hint of sweetness. 
    XL BGE w/CyberQ Wifi, KCBS CTC CBJ
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  • GogogordyGogogordy Posts: 447
    When it comes to salmon, I keep it simple: sea salt and white pepper. Direct grill. Never a complaint.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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  • travisstricktravisstrick Posts: 4,681
    Marinate in brow sugar and soy.

    Sear in cast iron with a little oil.

    Top with a sauce made from mayo, lots of minced garlic, lots of lemon juice and a rub of choice.

    Trust me, I know what I'm talking about.
    Be careful, man! I've got a beverage here.
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  • NDGNDG Posts: 1,038
    wow - this is great bookmark for future salmon cooks.  Time got away from me this afternoon, so I will look into a brine and/or cast iron sear next time.  Tonight I am going with a little raging river and olive oil. I also have some lemon slices, rosemary sprigs and thyme sprigs . . .think that would go well laying on top with the rub/oil during the cook?
    Columbus, Ohio
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  • NDGNDG Posts: 1,038
    turned out great, thanks for help . . 

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    Columbus, Ohio
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  • nolaeggheadnolaegghead Posts: 12,415
    Looks like you cooked it just right.  Ym
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • wbradkingwbradking Posts: 139
    Nice!
    Franklin, TN Large BGE
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  • SkiddymarkerSkiddymarker Posts: 6,187
    edited June 2013
    Nice cook. @wbradking has it right - sockeye does not need help. @Thievery suggests Potlatch and as you can see from the ingredient list, nothing is too strong. DP is too much for this fish, IMHO. 
    Now if it is farmed fish or pinks or something, season the bejesus out of it. 
    Sockeye is good as it is!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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