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Friday Night Fish Fry....

Clay QClay Q Posts: 4,435
edited 8:29AM in EggHead Forum
Dizzy Pig Rocks! Man, was this gooooooood!
Tonight it's Copper River Salmon with Raging River Rub.
Use the maple syrup/butter glaze but I added a little corn starch to thickin the glaze so the glaze stuck on the salmon. Vidalia's pecan wood for smoke and Frogmat in action as well. Pulled off at 140 internal.

Just the two of us, a his and her dinner.

Cheers! :cheer:
The recipe;


  • cookn bikercookn biker Posts: 13,407
    Clay, Looks very good and healthy!
    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
  • RRPRRP Posts: 22,055

    Gotta echo all you said there...Copper River Salmon, DP Raging River, maple syrup and butter! Great GREAT meal. Having just come off of 7 straight Fridays of fish-something we pigged out on BEEF cauz we could! :laugh:
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Capt FrankCapt Frank Posts: 2,578
    You are gettim' ere done my friend, that looks terrific!! :ohmy: :P :woohoo:
  • ZippylipZippylip Posts: 4,687
    good idea to thicken it, I have had problems with the mixture just rolling off (the wife likes an extra little bowl of butter/syrup to just dunk it in). Your final plated pictures look excellent
    happy in the hut
    West Chester Pennsylvania
  • elzbthelzbth Posts: 2,075
    Looks absolutely delicious! I've got to get a frogmat.... :)
  • 2Fategghead2Fategghead Posts: 9,623
    His Hers and Mine. :whistle: :ermm:
  • Great dinner, great usual!
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • dugdbugdugdbug Posts: 244
    I promised my family we are gonna eat that tomorrow!
  • dhuffjrdhuffjr Posts: 3,182
    Man that looks good. I like the starch idea to thicken the glaze too. Might fine looking meal.
  • rsmdalersmdale Posts: 2,472
    Clay I am not a big salmon lover,yours looks great!! How did you do the glaze? my wife is a big salmon eater and I would love to make it for her.


  • Very very nice looking meal!!!
  • Clay QClay Q Posts: 4,435
    Now that my head is starting to clear with the help of a mug of good English Breakfast tea, I'll add a few observations.
    First, Fish is good for you. Read up on it. The egg does a terrific job of cookin fish, odors stay outside not in the house. And fish cooked in the egg taste better, as does everything cooked in the egg. ;)
    Chris over at Dizzy Pig says that if your not a fish lover this recipe can change your mind about eating fish, it's that good.
    Use real maple syrup, real butter and Raging River Rub to make this recipe authentic.
    Salmon is forgiving, you can grill direct or cook indirect, in a pan or skillet, but direct gives the best flavor. Try not to overcook the fish but again salmon is forgiving and a little overdone still makes a good tasting dinner. Stay with the salmon as it grills, use the thermapen.

    ***The glaze that I made, about 3 Tablespoons real maple syrup to 3 Tablespoons butter. Before I combined the ingredients I blended in about a teaspoon of cornstarch with the maple syrup. Cornstarch will thicken the glaze mixture as it's heated in a small sauce pot. This will enable the glaze to stick better to the fish as you brush it on-and not run off onto the coals.
    Frogmats are a great for cooking fish, helps to prevent sticking and fish pieces cannot fall through the grid bars.

    Egg was at 400 dome when I grilled the salmon.

    A great way to serve this fish is bedded on organic greens tossed with a light salad dressing. DianaQ added a few craizens, walnuts, strawberries and a few caramelized pecans to take it over the top with flavor. Oh I feel so healthy! :cheer: :lol: B) Riesling wine, Champagne, or a good beer will work with this dish. Heck, whatever you like to drink will work. :)

    Any questions, I'll be happy to answer by e-mail or here. Complete instructions at
  • Clay, the salmon looks perfect. Tell DianaQ I love what she did with the salad.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
    3 Large, 2 Smalls, 1 well-used Mini
  • eenie meenieeenie meenie Posts: 4,393
    Perfect Clay......even healthy! :lol:
  • RRPRRP Posts: 22,055
    Right you are! Another good tip is to remove the mud vein down the side that's under the skin. Funny but that vein can throw off the taste of salmon a lot IMHO.


    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • FluffybFluffyb Posts: 1,815
    Wow, Clay, your meal looks very gourmet! We are having salmon for dinner tomorrow, will go with this method.
  • Clay QClay Q Posts: 4,435
    That's some very nice skinning work on your salmon Ron. :cheer: You are right, that blood vein carries strong flavor. Looks like your fillet is ready to be hit with Raging River Rub!
  • BeliBeli Posts: 10,751
    Clay, you really know how to treat your lady :laugh: Beautiful
  • dugdbugdugdbug Posts: 244
    :ohmy: I'm not a scientist, and I'd rather be your cook than your doctor... but as I understand it; the Omega 3's live in that thing you just cut out of the salmon :ohmy: !
  • 2Fategghead2Fategghead Posts: 9,623
    He must have meant he cuts it off and cooks it first to eat as a snack.
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