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Salmon - quick cook
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Misippi Egger
Posts: 5,095
Last night I did a quick salmon cook, using a couple of frozen filets from Sam's:
Marinaded in 1/2 Lite Soy sauce and Vermont maple Syrup while got the small up to 450-500*. Oiled the grid and cooked until 125* internal, flipping once.
Wifey saute'd some slices of potato with EVOO and greek seasoning. SHe heated up some limas and some hoecakes. Yummm.....
Marinaded in 1/2 Lite Soy sauce and Vermont maple Syrup while got the small up to 450-500*. Oiled the grid and cooked until 125* internal, flipping once.
Wifey saute'd some slices of potato with EVOO and greek seasoning. SHe heated up some limas and some hoecakes. Yummm.....
Comments
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Salmon & taders look great but what are "hoe cakes"?aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
That looks very tasty. How many ounces were the fillets?
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Shaun: Were you at this years eggfest in Denver?aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Also known as Johnny cakes. Corn bread cooked on a griddle or a large skillet instead of in the oven (note under the beans - shaped like a pancake).
Looked it up and the name originally came from slaves cooking over an open fire on the removed flat blade of their hoe (or shovel). Interesting!! -
Filets are about 6 oz., according to the outside of the bag. Individually wrapped in a large bag - very convenient and great for experimenting.
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Clark i like the color in that salmon....The syrup & soy sauce sound like a good marinating combination.....
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looks fabulous! I have never cooked salmon to temp-yours looks perfect!
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Nice cook Clark!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Dang that looks tasty. We love salmon on the egg ... you cook yours pretty high, I haven't gone anywhere near 500 with my salmon. Maybe I should try it!
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Thanks, guys (and Gals). This was a little more done that my ideal, but it tasted good. Next time I will try some Raging River on it. I only used the marinade, so other seasoning (salt or otherwise).
I used a small amount of lump and a raised, direct grid - kinda like I learned from Fishlessman when cooking chicken.
Those Sam's filets are great for experimenting rather than using a pricey piece of salmon from the store (or fish monger). -
That looks delicious!! There's a similar recipe on the Dizzy Pig website, only difference is the Raging River rub which is fantastic on it. I need to make a run to Sam's and get some salmon. You got my mouth watering.
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Looking good!! Send me a map!
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Anne,
The DP recipe is MUCH better. The Maple/butter glaze in that recipe is to die for!
This was an experiment at a more simple, non-glaze cook - just the marinade. It was good, but nothing like the DP recipe (our favorite). Can you tell.? :ohmy: -
Sorry, Todd.... All gone ! :ohmy: :woohoo:
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Great looking cook. I love eather tuna or salmon on the Egg and like the choice of sides. The plate itself is nice as well!
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That is a great looking plate! Tim
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Thanks, Tim!
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Looks awesome
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