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Simple Salmon
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NecessaryIndulg
Posts: 1,298
This is my no muss, no fuss, easy peasy way of cooking salmon on the Big Green Egg.
I usually buy 1/2 pound per person.
Salt and pepper the flesh side and then oil the skin and season with salt and pepper.
Carefully oil the hot grate before putting the salmon on.
I added dill butter that I made last month with leftover dill.
If you like to test the internal temperature for doneness, I recommend pulling the salmon from the cooker at 125-130F.
The salmon should flake along the muscle fibers and be translucent in the center.
Crazy simple, but oh so good!
More photos and info can be found HERE.
I usually buy 1/2 pound per person.
Salt and pepper the flesh side and then oil the skin and season with salt and pepper.
Be sure to oil the skin very well since we are putting the salmon directly on the grate.
Cook raised direct at 350F with the skin side down for the whole cook, about 15 minutes.Carefully oil the hot grate before putting the salmon on.
I added dill butter that I made last month with leftover dill.
If you like to test the internal temperature for doneness, I recommend pulling the salmon from the cooker at 125-130F.
The salmon should flake along the muscle fibers and be translucent in the center.
Crazy simple, but oh so good!
More photos and info can be found HERE.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
Comments
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Sister that salmon looks absolutely spectacular. The pics look great as well.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great and glad to see you here. Mind sharing the dill butter recipe?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thank you!Chubbs said:Looks great and glad to see you here. Mind sharing the dill butter recipe?
All I did was mix chopped dill with softened butter, rolled it in plastic wrap and then stuck it in the freezer. It's a great way use leftover herbs!
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Awesome! - Bookmarked!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Thanks! I will be doing this for sure!NecessaryIndulg said:
Thank you!Chubbs said:Looks great and glad to see you here. Mind sharing the dill butter recipe?
All I did was mix chopped dill with softened butter, rolled it in plastic wrap and then stuck it in the freezer. It's a great way use leftover herbs!Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Looks great. I like to cook skin-on salmon direct on the grid, but it always leaves a mess so I have taken to putting it on foil.
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 -
Fantastic!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
That looks beautiful as usual. I'm just curious- do you eat the skin?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I have added this to my to-do list. If I could only taste those picsLBGE | DigiQ | SW Cap | KAB | iGrill2 | CI PS | PSWoo2 | HQ Grid | Extender
Mini Max | PartyQ | KAB | CGW 2-Tier (Mod) | Woo w/Stone | SW Cap (mod) | CI13
Location: NoVA -
SmokeyPitt: Yes, I love the skin.SmokeyPitt said:That looks beautiful as usual. I'm just curious- do you eat the skin?
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Excellent Kristi!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Hey Kristi, looks fantastic. I live up the road from you on Merritt Island. Just curious where you got that awesome looking piece of salmon?Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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lantzwr!lantzwr said:Hey Kristi, looks fantastic. I live up the road from you on Merritt Island. Just curious where you got that awesome looking piece of salmon?
I buy from Indialantic Seafood Company on A1A in Indialantic (826 North Miramar Ave). Check them out... they carry fresh local fish and are really great guys!
Here are their hours:
Tue-Sat: 11:30am to 6:00pmSun: 11:30am to 3:00pmI'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Looks great Kristi. Where is your next trip? Got anything planned?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Great looking salmon.....Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@Sea2Ski: Nothing planned until September . . . unless something we can't resist pops up!Sea2Ski said:Looks great Kristi. Where is your next trip? Got anything planned?
I was hoping to get to the Porkopolis EggFest in Cincinnati next weekend, but the flights didn't work in my favor. I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Thanks @NecessaryIndulg. Might go there next week.Rob, Large BGE, Merritt Island, (Space Coast of Florida)Boiler UP
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