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Saturday Salmon

MetalmakerMetalmaker Posts: 16
edited September 2012 in EggHead Forum

About a 1 pound Coho slamon fillet. Brined in:

3 cups water

1 cup soy sauce

1/3 cup brn sugar

1/3 cuo white sugar

1/3 cup kosher salt

1 t. onion powder

1 t. garlic powder

1 t. gr pepper

soaked for 2 hours.

Taken out of the brine and let sit at room temp for 1 hour.

Cooked indirect at 275 dome for 55 minutes with apple chips.

I didn't turn it, just set it on the grate and let it cook.

Pulled it off at 143 degrees internal.

Wow! that is some good stuff!


Cookin' outside in central Minnesota


  • Very interesting, I did salmon also tonight, look for my post.  Different approaches with good results each.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Skin on or off?
  • I left the scales on so I knew I wasn't going to eat the skin so I did it with the skin on. I thought in case the skin were to stick to the grid I would still be ok. There was not even a hint of sticking, it came off perfectly clean.
    Cookin' outside in central Minnesota
  • I cook salmon a LOT.  Am I the only guy that cooks salmon with skin off? Prior to grilling, I've always removed the skin and trimmed off the grey colored flesh since the grey is a little strong.  Should I try the skin on method?  Any advantage to it?
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