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first time salmon, help !

edited November -1 in EggHead Forum
Picked up about a 3/4 lb salmon fillet at the fish market. Have some dizzy pig raging river rub i was gonna use. was hoping for some help as far as time and temp. I know fish VERY delicate and can overcook quickly.
Thanks !



  • Nature BoyNature Boy Posts: 8,320
    Howdy Jenn
    Salmon is really flexible. Best way to tell doneness is to press on it. When it starts to firm up a bit it's ready. Still squishy and could probably go some more. You can sear it at 400 for 3 minutes a side, or slow cook it at 225 for several hours. I like it with direct heat at 275-350 around 8 or 10 minutes a side. The thicker the cut the lower the temp. The goal being to get a good crust built up right when the inside is a medium rare to medium. Just cook it til it starts to brown up good, then flip gently. The second side browns quicker, and you can start applying the maple syrup/butter mixture shortly after flipping.[p]Enjoy.

    [ul][li]Raging River Maple Salmon[/ul]
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Thanks for the info. I was looking at middle ground and that helps. Wasn't going to slow cook or sear like a steak at high temp, though I may try that once I get the hang of it a little bit.
    Happy weekend !

  • Prof DanProf Dan Posts: 339
    Jenn in GA,[p]I just do it for 40 minutes at 275, without flipping it. Comes out smoky and moist, and it's really easy.

  • Jenn in GA,If you got a Publix near you try their bourbon salmon next time they have it on sale. We had it and a baked sweet potato one night this week and it was great. Cooked around 350/400 for about 3 min. on each side.[p]Poppasam
  • billygbillyg Posts: 315
    Hi Jenn,
    All of the suggestions sound great. One final one is putting on a cedar plank. I let it go for about a half hour at 300. Plank is like you can purchase 3/4 by 5 1/2 by 15 1/2. I personally like all the ways suggested as long as its on the egg
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