Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Saturday Night Salmon

Thanks to some tips on the forum and some other advice, I decided to try some salmon (thanks to boatbum, BRush00, and this post).  The only fish I had done up to this point was tilapia.  So, I got a couple nice farm-raised salmon filets (decided not to spring for the wild).  I got my LBGE up to 400 dome temp, and I used three half bricks to raise my grate to gasket-level.  On the salmon, I rubbed some EVOO and equal parts Old Bay and brown sugar.  5 minutes on top, and they were ready to flip.  5 minutes on skin side, at which point I decided to throw on some asparagus as well (coated in Zesty Italian dressing, kosher salt, fresh ground pepper).  The result ended up very nice.  I will definitely do this again.  I forgot to take pics along the way, but I do have the final result.

salmon.jpg 699.9K


  • grEGGorysgrEGGorys Posts: 162
    The salmon looks great. I really like to cook my fish on the grill. It cooks fast and taste great.
    Gulf Coast FL
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