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Grilled Salmon and Asparagus

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Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
Grilled salmon and asparagus tonight.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • tulocay
    tulocay Posts: 1,737
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    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
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    No I have never brined. We usually do salmon as a hot smoke.  Tell me about brining.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • tulocay
    tulocay Posts: 1,737
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    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
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    I will have to try that.  My grilling salmon (as opposed to hot smoke) is exactly the same, raised, 400, 15 minutes.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • bodski
    bodski Posts: 463
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    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

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  • radamo
    radamo Posts: 373
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    Does 15 minutes of direct grill time dry the salmon out?  How thick are your salmon steaks?
    Long Island, NY
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  • SWVABeanCounter
    SWVABeanCounter Posts: 859
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    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

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    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.


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    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. 

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    SmokeyPitt said:
    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.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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