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Swimming Upstream (salmon)
JohnInCarolina
Posts: 30,867
Finally got around to doing some salmon on the BGE - man this was good. I basically followed the recipe here:
It looked really good to me and relatively easy. You basically develop a glaze that's a mix of brown sugar, soy sauce, sesame oil, and mustard. Then you cook the salmon direct for about 8 minutes. The only thing I changed up was that instead of S&P, I pasted the fish with some of DP's Raging River Rub. I let the rub sit in a good half hour before putting the salmon on the grill.
The recipe calls for direct cooking over medium heat (WTH - it's a BGE recipe - can't you say what your dome temp is???), so I set it up at 450 dome. That might have been a bit hot, but these came out absolutely perfect so I can't complain. The recipe also calls to flip them after about six minutes, but they were already a bit too flaky for me to do that, so I just left them on another two. Here's the pic of them fresh off the BGE:
I made some wasabi mashed potatoes to go with:
These were great! Super easy and just a little bit of heat. Here's the plated pic:
Definitely a must-do-again. The salmon had just the right amount of flakiness to it, while still being very moist. The glaze is just about perfect. SWMBO (who doesn't like seafood) actually ate a serving of this, so that's a win.
Not sure why it took me this long to cook salmon on the Egg. It's a crowd-pleaser.
"I've made a note never to piss you two off." - Stike
Comments
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Salmon is always a great choice and yours looks great!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Looks awesome! I'll have to remember the recipe. I've only done salmon indirect -- about 1.5 hours at 225 degrees. I like the idea of getting it done quick as a way to change it up. Like the twist you took with the Dizzy Pig Raging River; that stuff is fantastic.Eggin', craft beer and good cigars. Tampa, Florida
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Excellent looking meal!! Your post reminds me I haven't done any fish on my Egg, something your post shows me I need to correct real soon.
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Makes me want to cook some seafood. Salmon looks great.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Nice! I think this recipe is on deck for a one night this week. Thanks for sharing!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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JeffCowley said:Looks awesome! I'll have to remember the recipe. I've only done salmon indirect -- about 1.5 hours at 225 degrees. I like the idea of getting it done quick as a way to change it up. Like the twist you took with the Dizzy Pig Raging River; that stuff is fantastic.
I imagine the fish takes on quite a bit less smoke this way. I could tell it was cooked on the BGE, but it wasn't overly smoky like you can get for longer cooks."I've made a note never to piss you two off." - Stike -
Wasabi mashed potatoes...just butter and wasabi powder/paste? Like the sound of that with fish.
Steve
Caledon, ON
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Little Steven said:Wasabi mashed potatoes...just butter and wasabi powder/paste? Like the sound of that with fish.
Mashed potatoes, garlic, butter, wasabi. It's amazing with salmon or tuna."I've made a note never to piss you two off." - Stike -
Aw yeah !! Gonna have to try this.. Great plating, too!Was direct raised?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Dude! That looks fantastic John! Great pics!Just a hack that makes some $hitty BBQ....
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MaskedMarvel said:Aw yeah !! Gonna have to try this.. Great plating, too!Was direct raised?
Not raised, just plain old direct. SS grid."I've made a note never to piss you two off." - Stike
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