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Salmon Cooking Question

Slick
Slick Posts: 382
edited November -1 in EggHead Forum
I found the following recipe from the "Eggs by the Bay" site and want to try it tonight. I'm just curious if any of the smoke flavor gets inside the foil, since it says to only poke a few holes in it. Has anyone tried it, and, if so, what is your opionion?

Slick

George's King Salmon


Melissa Turvey
Sitka, Alaska



Ingredients:
WILD CAUGHT Alaska King Salmon
Butter, cut into 1/4" thick pats
Lemons sliced thin
Onions (preferably sweet yellow ones) sliced thin
Heavy duty aluminum foil.


Light coating of sea salt & pepper


Additional seasonings can be: a sprinkling of fresh or dry dill, a few spoonfuls of pesto, some salsa... whatever additional flavor you might like.


Get your egg going and aim for around 300 degrees (direct). While you are waiting for that, get your salmon ready:


1. Fillet whole salmon, which should result in two separate fillets to be prepared in precisely the same fashion.


2. Lay the salmon fillet out on a sheet of extra heavy duty tinfoil


3. Cut horizontal slits into the meat almost all the way through to the skin and then insert butter pats into the slits. The number of slits and the amount of butter will be dictated by the size of the fillet. Usually, two sticks will be sufficient for a fillet from a 20-30lb King.


4. Layer on the sliced lemons, covering the entire fillet.


5. Layer on the onions, covering the entire fillet.


6. Sprinkle with sea salt, pepper, and dill from end to end.


7. Seal the individual fillet into the foil with a second top sheet & poke a few small holes in the "lid" (the top sheet).


8. Toss a few chunks of alder wood on your coals


9. Put the foil wrapped salmon fillet onto the grate of the egg when it come to temperature.


Depending on the thickness of the fish, it can cook from about 45 mins to several hours. It won't dry out in the foil and will only get better the longer it cooks.

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