Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoking Salmon

edited 7:44PM in EggHead Forum
Need a little help here. My neighbors want me to smoke some Salmon. We have found a good source for the fish a Costco. It comes in fillets. I want to serve it cold. Recipes and serving suggestions would be appreciated!![p]Thanks!!


  • KennyGKennyG Posts: 949
    Hank,[p]The Egg excels in hot-smoked salmon but not cold-smoked which calls for temps below 100*[p]Here's a suggestion and one of our favorites: Marinate the fillet(s) in a good robust teryaki such as Angustura or Kikkoman for several hours. Remove from marinade and pat dry with paper towels and "paint" on a light coat of Jack Daniels, Jim Beam or your favorite bourbon and then drizzle with maple syrup just before cooking. Smoke them skin down at 225* using alder and or sugar maple chips for firespice. The flesh should flake nicely with a fork after about 1 hour.
    You can serve hot or cold.[p]K~G

  • Prof DanProf Dan Posts: 339
    Hank,[p]The recipe depends on the thickness of the fillet, but the Costco fillets tend to be pretty thick (about two inches in the middle). It also depends on how smoky you want it to be. Finally, it depends on what style you like: dry and flaky? Moist and tender?[p]Anyway, here's the way I do those fillets: first, rub them with your favorite spice mixture. I use Snider's Prime Rib mix, which you can get at Barbecues Galore. It's basically glorified seasoned salt. I sometimes add in a little sugar. You don't need to marinate this thing overnight -- an hour or two is sufficient.[p]I then stabilize the Egg at 250 degrees and add some chunks of wood (I use oak). I smoke the salmon for an hour, using an indirect method. The salmon is on a small-mesh grid on top of a pan, just to insulate it from the fire a little.[p]This comes out very smoky but still moist. Hope this helps!
  • ChuckChuck Posts: 812
    <p />Hank, The link and the picture are for trout that I do a lot. The same recipe can be used for salmon. Just brine and smoke a little longer. This gives you smoked fish that is very good cold, it's the only way we eat it. Good luck.[p]Chuck <><[p]
    [ul][li]Smoked Trout[/ul]
  • bdavidsonbdavidson Posts: 411
    This salmon recipe of yours has become a regular in our household. Thanks! I highly recommend it if anyone hasn't given it a try.[p]bd

  • KennyGKennyG Posts: 949
    Brad,[p]You are welcome my friend and glad you enjoy. Will I be seeing you at East Coast Eggfest??[p]K~G

  • bdavidsonbdavidson Posts: 411
    Absolutely. Wouldn't miss it.
    I have not been posting as much these days, but I still bleed green....[p]

  • Trout BumTrout Bum Posts: 343
    <p />Hank,
    Try the link below. It's absolutely the best I've ever had. It's great right off the grill and equally as good after refrigating.
    The pic is a half a filet I did about a year ago.
    B D

    [ul][li]Bourbon Dejon Salmon[/ul]
  • Thanks everyone!! I hate it when work does not allow me to check post as they occur.[p]Hank
Sign In or Register to comment.