How do I cook Salmon?

Just follow these instructions and you will be very happy with the results!

http://dizzypigbbq.com/recipesSalmon.html

Here's a link to how I did some salmon last weekend Raised/direct at 350* is my prefered method.....

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=879539&catid=1#

Good suggestions. It looks as though it does not have the skin on the back side.

To prevent the breakup when turning, I limit my flip to once only when using skinless salmon. As the Dizzy Pig site says, when it is done on the down side, it will release from a clean grid. To help prevent sticking on a grid, just before placing my fish on it, I take a folded paper towel dipped in cooking oil and held in tongs. Swipe the grid liberally, then place the fish in that spot. It will make it much less likely to stick. When the whitish stuff starts to ooze out on the top of the fish it is done (120* internal is a pretty good guide). This will look uncooked in the center, but it will flake with a fork and will NOT be dried out.

As said above - do not evercook. :(

Alder wood, or another mild wood will add to the flavor somewhat.

Good luck and enjoy. Oh yeah, post pics !! :woohoo:

I've haven't done this on the egg yet, but it's very good in the oven. Next time I cook it though... egg, indirect, maybe some alder for smoke - or none.

http://recipes.epicurean.com/recipe/8880/salmon-bake-with-pecan-crunch-coatiing.html

And as for cooking on Friday, I always buy my fish on the day I plan to cook it. Preferably from a fish market (as opposed to a grocery store). The fresher, the better. Just remember, if it smells like fish... well, it shouldn't.

I hope the ribeye turned out great for you.

Here is a wild caught Alaskan salmon filet - see how THIN it is? That's why I cooked it on foil on a cookie sheet.





This one on a cedar plank with some DP:



Another one:

Salmon can be cooked so many ways.
The Dizzy Pig Site has a great recipe. I cure mine and make lox and bagels.





Practiced for a year for someone.

Mike

I like to cook my salmon straight on the grill direct with a little plum wood for smoke. I normall cook my fish in 1 piece rather than cooking individual portions.
I put it skin side down on 325 for about 4/6 minutes. I then turn it over and peel off the skin, and add a little glaze on the cooked side. Cook for a further 2/4 minutes depending on thickness, and try to keep slightly undercooked. Remember, salmon can be eaten raw, so undercooking is good, it keeps the fish moist.
When you peel off the skin, sprinkle with flakes of sea salt and lay this on your grill also, and let it crisp up.

A chefs tip: if you see a white creamy looking juice coming from the fish, get it off quick, it is overcooked. Ideally the fish should be just turned from opaque to pastle colour in the centre, and judging this takes a little practice. When you get it right, salmon is as good as anything on the egg, and better than most.
Greetings from Ireland, Roger

We like to do ours on a plank using DP Ragin' River. 400F

I did this Wild At;antic Salmon last night.  Salt, Pepper lemon juice.  Pecan wood cups for smoke.  Drizzled with a butter, lemon caper sauce before serving.  Was buttery good and very tasty.