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LegumeLegume Posts: 3,289
Costco had some nice wild sockeye filets today, so I coated one with Yoshida's and the other with Tony Chachere's and some mango habanero dust.

I put them on direct, flesh down @ 500 dome for about 4 minutes, then raised direct, skin side down until they started to pull from the skin. Brushed one with Yoshida's, the other with melted butter/rub mix while cooking. Both turned out really well, nice and moist inside with a very slight crust.

I've burned too many salmon filets cooking direct, skin side down, raising them up helped. In the end, I think the Tony's was just a bit too salty for the salmon for my taste. I'll have to find something that has that bite with less salt. Any suggestions?
Austin, TX
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  • tksmoketksmoke Posts: 749

    @legume - Did the wild Costco Salmon tonight using Dizzy Pig Jamaican Firewalk.  It is an interesting rub - spicy, and sweet.  I recommend it highly, if you like spicy food.  Also excellent on spatchcock chicken.


    Santa Paula, CA
  • SGHSGH Posts: 16,281
    The salmon looks excellent. I love the Tonys on salmon but I enjoy a lot of salt. Again that looks great!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • LegumeLegume Posts: 3,289
    Thanks both. I'll have to try the DP, definitely like spicy and sweet and spicy.
    Austin, TX
  • SGHSGH Posts: 16,281
    You ever do them on planks? They are excellent if you haven't.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • LegumeLegume Posts: 3,289
    @SGH I played with it a long time ago, when I mostly cooked on a Weber kettle. I never really developed an appreciation for it,
    Austin, TX
  • SGHSGH Posts: 16,281
    Man you should give it a go on the egg. It works great in my opinion.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • SkinnyVSkinnyV Posts: 2,753
    Salmon and Wild....say no more. Winner, seafood snob here.
    Seattle, WA
  • stemc33stemc33 Posts: 3,519
    Tremendous job @Legume‌ , I like it. =D> FWIW, I'm not a big fan of the planks either.
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
  • SteveWPBFLSteveWPBFL Posts: 1,284
    Flying alongside at 400F raised direct. Used Old Bay on half the salmon this time, it has low salt and lite bite!
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  • LegumeLegume Posts: 3,289
    thanks @SkinnyV and @stemc33

    @SteveWPBFL, that looks great.  I saw the old bay in the cabinet when I was reaching for the Tony's, next time.  I love sunflower seeds in the shell and Bigs makes an Old Bay flavor that I discovered recently, it's my go to now.
    Austin, TX
  • tridogdudetridogdude Posts: 126
    Those look real good. Yoshida's is always good on salmon.

    Here is some fresh Alaska Copper River Red salmon we just cooked up tonight. Did this one with the planks. Usually don't use a plank but these came out really nice. Cooked about 15 minutes at 400F direct. The fish was as moist as if it just came out of the Copper River.

    Took off and let sit on a burning plank for another minute. Light brown sugar on one piece and the other had a Mango Coconut glaze. Lightly salted both and layered with onions and jalapenos. Salmon is something we get a lot of here in Alaska but it never gets old.
  • tridogdudetridogdude Posts: 126
    Off the egg on the plank.
  • SteveWPBFLSteveWPBFL Posts: 1,284
    Off the Egg, onto the burning plank? What's going on here?
  • LegumeLegume Posts: 3,289
    Looks good, I may try cooking on a plank again.  I really wish I could get some salmon that fresh!

    @SteveWPBFL, I think he just pulled the salmon, plank and all off of the grill and let it rest on the plank.
    Austin, TX
  • GriffinGriffin Posts: 7,158
    Looks outstanding. Have you had the Dizzy Pig Swamp Venom? It's replaced Tony Chachere's ion our house.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • GogogordyGogogordy Posts: 460
    Whire pepper and a dash of sea salt. Thats it. The fish speaks for itself.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
  • HankyorkeHankyorke Posts: 146
    Ragin River or Tsunami Spin on salmon for us. Sometimes we mixed the two. Flesh side down for couple mins, skin down for a couple more, raised direct @ whatever the egg wants



  • NDGNDG Posts: 1,326
    Those Costco wild sockeye fillets look great. I am a new member and I havent seen those yet . . . but I am going to have to get some later this week. 

    As for salmon prep - we are always very happy going raised direct on a soaked ALDER board (not a fan of the Cedar boards).  As for spices, we use a light coat of Dizzy Pig Raging River or a william sonoma rub called Potlatch Seasoning.  Also, I realllly enjoy the Horseradish & Tarragon Tatar Sauce from Griffin's Grub . . . its fantastic! 

    Columbus, Ohio
  • CarolinaCrazyCarolinaCrazy Posts: 366
    edited July 2014
    @NDG - I prefer alder as well. My dad grew up in Seattle and that's what he knew, so he would bring a suitcase full of alder back to PA whenever he visited. 

    Harder and harder to find on the east coast though. Thank goodness for mail order.

    1 LBGE in Chapel Hill, NC - Go Heels!
  • mslawmslaw Posts: 241

    I remember years ago my son and I spent a summer traveling around Alaska in a motor home. We were there for salmon season. There would be small thrown up places along the road with a sign that said salmon bake. We would stop and have fresh salmon grilled over Alder wood. Finest fish I've ever eaten, great memory.

    Rarely, here down south, am I lucky enough to find alder. Best wood period for salmon.

  • tridogdudetridogdude Posts: 126
    We always use alder when smoking salmon strips (cold smoking.) Alder is hard to find unless you are in Alaska where it is abundant.
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