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Salmon skin on Or off
Greenlaser
Posts: 5
Heading out to do some salmon fishing on Lake Michigan. I am joining a group who has been going on a charter out of Algoma WI consistently returning with 10lbs of salmon, steelhead, coho... I have always cooked and purchased salmon with the skin on filet. I'm curious if I could get away with skin off.
Comments
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I've always cooked with skin on. It gives you a nice bit of protection while grilling.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Off for me.
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I always plank it. Love the cedar plank.
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New Orleans LA
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Skin on and planked.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Off - absolutely. Dust both sides with your favorite rub. We use DP Raging River and it's awesome.
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!) -
Skin off always. Planked, grilled, or otherwise. If the cedar is oiled and the grill is oiled it is plenty firm enough to not stick. Plus skin and bloodlines taste nasty.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
crispy salmon skin is incredible.Egging on two larges + 36" Blackstone griddle
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Man, I might have to try skin off. I love the fat that melts and sits at the skin/meat interface, but if you guys all go skin off, I will try it.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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Angela said:crispy salmon skin is incredible.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
I did an experiment. I skinned half the filet, and grilled it. The skinned portion broke up and fell thru the grates, and the skin-on portion had half the seasoning and the grey icky stuff and I threw it away.
I'm doing pork chops tonight.
(and note to self: don't mow the lawn in the heat of the day and start drinking beer so early!)_____________"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
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Big fan of skin off. While I don't use a plank what I do is grill it direct at 300 on a raised grate. Never have lost any nor had it break up on me.Re-gasketing America one yard at a time.
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Skin on for me, but I go a regular BGE grill. I put a honey, Dijon, with a little soy sauce & balsamic on it for an hour or two in the fridge.
I scrape off the grill really good and oil it several times. Meanwhile I spray the salmon skin side with spray cooking oil. Get it 600F, and go flesh side down until you get grill marks (3-4 minutes.) Pull it off the fire, spray the skin again with oil, then flip it skin side down until 155'ish. Hit it with the honey dijon a few times before it's up to temp too. Two spatulas: one to get the fish off the grill, then slide the other between the bottom and the skin--it will slide right off.
When I make flounder or any other skinny fish, I use the lava stone. -
Let me say that it can be either on or off
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Skin on during the grilling and pulled later. However, I have been cooking a lot of cost co king salmon filets that come without skin directly on the gill lately. The trick is to oil the fish well, sprinkle with rub, and then oil the grill overly well. I have taken to using a rolled piece of toweling tied with butchers twin to make a fat cinnamon roll looking oil sponge. Just grab it with tongs after dipping it in a ramekin with grape seed oil (higher smoke point) Just be careful with the spatula and it comes out great.
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catching Salmon in Alaska last year, I have only done skin on. Without or without planks it has been great.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
On then peel before serving- comes off easily once cooked.
Greensboro, NC -
On for the cook then off for servingGo Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Gamecockeggman said:On for the cook then off for servingRe-gasketing America one yard at a time.
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I don't have a strong preference, but Dizzy Pig has a recipe that outlines the removal of a "fishy" tasting section of the salmon filet called the bloodline. this requires the removal of the skin. Check out the process below
https://dizzypigbbq.com/portfolio/raging-river-maplebutter-crusted-salmon/
XL & MM BGE, 36" Blackstone - Newport News, VA
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