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Grilling salmon

edited 6:59AM in EggHead Forum
I'd like to try Egging some salmon fillets (skin on). I'm thinking of grilling skin down at 350F with a bit of apple wood smoke - how long would it take to cook, say, a 1 inch thick fillet, and how do I know when it's done? Thanks for any help :)[p]Jake

Comments

  • Aussie Jake,
    I've always followed the recipe on TNW's website. I do usually put my filet in a basket and then on a raised grid. The time is usually 12 min., flip, then 13 more at 375. Link is below if you want more details.

    [ul][li]TNW salmon recipe[/ul]
  • Prof DanProf Dan Posts: 339
    Aussie Jake,[p]I have had great success doing salmon fillet the easy way, at 250 for about 45 min. It does not sound like a high enough temp, but it is. It is done when you poke at it with a finger and it does not feel like jelly. I don't flip it.[p]And I usually do it on a fine-mesh grill-topper, with slices of lemon or orange under the fish -- that way, the fish does not stick, and it is very easy to lift off with a spatula.[p]Also, I don't even marinate the fish -- I just sprinkle on some season salt. I also use several wood chunks in the fire, so the fish absorbs the smoke.

  • AZ GeoffAZ Geoff Posts: 66
    Aussie Jake,
    I have cooked this salmon recipe 3 times in the last month - it turns out great everytime!!![p]http://biggreenegg.com/recipes/newRecipes/seafood0151.htm

  • BordersBorders Posts: 665
    Aussie Jake, Since I know you're dying to experiment w/your new temp rings, here's how to do smoked salmon. I did 2lbs last night for appetizers today.[p]Make a brine out of 1 quart water, 2 tablespoons kosher salt, 2 tablespoons molasses, 1/4 teaspoon pepper, and 2 crushed garlic cloves. You can add virually anything to this. [p]Put the brine in a non-metal bowl or dish, submerge the filets, and refrig for 2-12 hours. [p]Rinse the filets in cold water, pat dry and let air dry for 1 hour. At this point you can also add seasonings or rubs, or not.[p]get egg going steady at 225. I was using #2 ring last night. Smoke indirect on grill or raised rack for 3-5 hours to internal temp of 165.[p]Couple more things. I skin the filet after brining, before smoking. I use alder chips, about a handful for smoke. I serve w/crackers and tabasco.[p]By the way, did you ever plant peppers? Wasnt that you asking about peppers a few months ago?[p]Cheers from Florida, Scott[p]

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