Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Grilled Salmon and Asparagus

Grilled salmon and asparagus tonight.

XLBGE X 2, LBGE, MBGE and lots of toys

Comments

  • tulocaytulocay Posts: 1,737
    Looks great. I cook that dish once a week for my family. Do you ever brine the salmon? I tried it and it makes a big difference.
    LBGE, Marietta, GA
  • No I have never brined. We usually do salmon as a hot smoke.  Tell me about brining.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • tulocaytulocay Posts: 1,737
    The brine is simple salt and water. 2 qts water and 4 tbls kosher salt. Dissolve the salt and brine the salmon for 15 minutes. Rinse well and cook as normal. I cook 400 raised direct for approx 15 min. Really adds a depth of flavor (sorry for the food network comment).
    LBGE, Marietta, GA
  • I will have to try that.  My grilling salmon (as opposed to hot smoke) is exactly the same, raised, 400, 15 minutes.

    XLBGE X 2, LBGE, MBGE and lots of toys

  • bodskibodski Posts: 366
    Looks great. I'm going to try this over the weekend. Do you guys add any wood chips or chunks? Do you ever use planks?

    Cincinnati

    LBGE, Weber Kettle, Weber Gasser

  • radamoradamo Posts: 362
    Does 15 minutes of direct grill time dry the salmon out?  How thick are your salmon steaks?
    Long Island, NY
  • Looks really good.  Two of my egg favorites.  I've never tried brining, but will have to now.  I usually use alder planks on my salmon.  Like it better than cedar.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • Grilling the fillets, skin side down and without turning doesn't dry them out.  Our prefered method is hot smoking, at 180 for an hour.  That takes overnight preparation though.


    XLBGE X 2, LBGE, MBGE and lots of toys

  • SmokeyPittSmokeyPitt Posts: 7,075
    Looks great doc!  What did you season it with?  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  •  

    Looks great doc!  What did you season it with?  
    Webber Garlic & Herb.  Works pretty well with fish.  The left overs were a hit with the The Spouse's fellow teachers.

    XLBGE X 2, LBGE, MBGE and lots of toys

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