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Help with salmon?

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jls9595
jls9595 Posts: 1,533
in EggHead Forum
I've been doing the low carb thing since Wednesday and am already down 6 pounds! Running out of proteins to cook so I am going to buy some fresh salmon steaks this week. Would sous vide and then a sear on the Egg be the best way to go? Plank it on the egg? What is the preferred method here?  

I had some cheap frozen fillets in the freezer so I'm trying out the sous vide with it. I removed the skin and dusted both sides with raging river rub. Placed in vac bag with lemon juice and butter and into the water at 130*  I think I'll do a quick sear on the CI grid since I have the egg going anyway for corn on the cob. We will see how it goes.  

Suggestions would be greatly appreciated.
In Manchester, TN
Vol For Life!
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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    I personally like to cook salmon on a cedar plank, 400°, for about 20-30 minutes depending on the size of your fish. Little Steven had a good salmon cook a few days back.

    Ball Ground, GA

    ATL Sports Homer

     

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  • nolaegghead
    nolaegghead Posts: 42,102
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    SV and sear is perfectly acceptable.  I would SV at 120F, but it's like beef steaks, cook the way you like it.  To me, salmon doesn't need anything but salt, pepper and some citrus.  If you want a little cedar smoke, throw some cedar in the fire.  
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,832
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    Cedar planked raised direct at 400* today. No wood smoke, just lump. EVOO and lemon pepper for seasoning. The thin pieces about 10 minutes, the real ones about 18 I think.
    imageimage
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • grege345
    grege345 Posts: 3,515
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    @DMW is there an internal temp that you shoot for?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Carolina Q
    Carolina Q Posts: 14,831
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    I usually buy a whole filet, skin on, and cut it into individual 4 oz servings. Vac seal and freeze so I always have it on hand. Heat a CI skillet or griddle over medium high, add a bit of evoo. Season fish with s&p. Once hot, skin side up for a couple of minutes, then flip and leave it skin side down until 125-130°. Add a squeeze of fresh lemon juice. Having that tonight in fact. Delicious!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Chris_Wang
    Chris_Wang Posts: 1,254
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    grege345 said:

    @DMW is there an internal temp that you shoot for?

    I'm not D, but 140°-145° is a good target IT.

    Ball Ground, GA

    ATL Sports Homer

     

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  • tksmoke
    tksmoke Posts: 776
    edited May 2014
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    There are lots of great ways to prepare salmon.  I'm all in for easy though.  If you have something with small holes - Williams-Sonoma has one that they call a stainless steel griddle, that's a good way to go.  Use a little EVOO on the grill, and season - either S&P or DP Raging River.  Alder is my preferred wood for adding a little smoke.  Don't over cook - time depends on the thickness of the filet or steak.  For a 1 inch slab, I start with 6 minutes with the skin down (Yes, leave the skin on), add a little butter on top and cook another couple minutes.  Then turn it over for a couple of minutes.  Enjoy!!

    Wiley's favorite treat is the cooked salmon skins, and the skin helps hold it all together..

    Santa Paula, CA
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  • jhl192
    jhl192 Posts: 1,006
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    I did an easy cedar plank. Raised direct at 400 dome. Dizzy Pig's Raging River. I have made some great glazes but the wife liked this best.
    XL BGE; Medium BGE; L BGE 
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  • jls9595
    jls9595 Posts: 1,533
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    Thanks guys. The salmon I made tonight turned out great! Probably the best I've ever made. The sous vide makes it easy to get it to the temp I want. I threw it on the egg with some tobasco chips for smoke, which even after a couple minutes imparted a great flavor.  I can't wait to try some "real" fresh salmon this way.  I may go 120* instead of 130* on the sous vide next time though just to see the difference.  

    I appreciate all the tips, I'll definitely try it different ways just to see what I like best.  By the way, the corn was cooked with evoo and DP Pineapple Head wrapped in foil on the egg at 400* for 45 min. Superb! I did add a little Swamp Venom after for some heat though. 
    image
    In Manchester, TN
    Vol For Life!
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Nice man, I'm salivating.  Take a paper towel and wipe the SV filet down ;)

    ______________________________________________
    I love lamp..
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