Salmon Recipe Wanted

Mckeanksu

I love salmon on the BGE, but always cook it the same way.  

Any good ideas out there?

Mckeanksu

I cook it on a plank at 425 for 10 minutes, with olive oil and Dizzy Pig rub.  Wondering if there are any good marinades or cooking methods.  I might even try cold smoking

GrannyX4

I have an idea - put some mayo on it! No, not kidding. I do mayo, shallots, diced red peppers, Parmesan cheese, lemon juice, seasoned salt, and cayenne pepper. Cook salmon 350, raised grate, direct on a plank. ;;)

Wolfpack

You can blacken on a cast iron skillet. Or do honey, brown sugar and a little rub of choice.

DieselkW

Try brining it for an hour before cooking. Gallon of water, cup of kosher, I like to use maple syrup and honey instead of sugar, half a cup total.

Some rinse the fish after brining, I don't. It has a nice shine.

Raised indirect, 350f half hour depending on thickness. I like to pull it when I see those little white fat "zits" emerging and it feels like a medium steak. Should be about 135f - 140f 

Garnish with sliced green onion. I like to have a pan of sliced in half brussel sprouts in there with it, some olive oil and pepper, salt when they're finished.

My local BGE dealer sponsors dinner a couple times a month - this is his recipe.

tulocay

400 raised direct for 15 min. I also brine before hand. Oh, and apply Dizzy Raging River.

Mckeanksu

Great ideas!  Thank you guys

Hogman348

This is the best salmon i have ever had. you can do it with or without the cedar plank and the onions are awesome addition. make plenty of the glaze, its a show stopper and i put the left over glaze in the fridge and put it on all kinds of stuff over the next few weeks. (like your fingertip to tongue!) yum!

http://www.epicurious.com/recipes/food/views/Cedar-Planked-Salmon-with-Maple-Glaze-and-Mustard-Mashed-Potatoes-14473

those potatoes it recommends are amazing too

Acn

I'll add a thin layer of pesto and then panko breadcrumbs.  Slow roast at 275-300 for about 25 minutes (depending on thickness), until done.  We usually do this in the oven so we can turn on the broiler at the end and brown the panko, but doing it on the egg would be fine too.

R3K

My method of choice has been to coat both sides lightly with olive oil, sea salt, black pepper and A1 sweet mesquite dry rub seasoning. Cook raised direct at about 400° using a fruit type wood for smoke (used pecan chips the other day and it turned out fantastic). Cook to your level of done-ness then remove salmon from the Egg. Once plated I drizzle a little Lawry's Hawaiian marinade on it. Delicious! My kids can't get enough

fishlessman

salmon pie

http://eggheadforum.com/discussion/213861/salmon-pie-with-tomato-dill-sauce

wbradking

My method is similar to @Acn but instead of pesto I make a honey-mustard glaze with 2 tablespoons Dijon mustard, 1 1/2 tablespoons honey and 1 tablespoon melted butter.  Put on the fish and top with panko mixed with parsley.  The panko provides a nice crust and the honey-mustard tastes great with salmon. 

jhl192

This is my families favorite.  www.kayotic.nl/blog/cedar-plank-salmon  

It has Apricot Preserves, white wine, Soy Sauce, Grainy mustard, jalapenos. 

Always a hit.  Simple recipe.  

Mckeanksu

Looks like I need to cook salmon all week to try these! I'll let you guys know how they go!

ChicagoEgghead20

https://www.youtube.com/watch?v=XO18Bowup00 I make a version of this - check it out - he uses a BGE - 

DieselkW

Fresh salmon is smoked on the EGG until flaky and tender.

Ingredients

• 1 pound fresh salmon
• basic brine, see recipe
• Big Green Egg Kodiak River Rub, as desired
• alder wood, for smoking

Directions

• 1. Brine the salmon for 30 minutes. Remove from the brine and pat dry. Season with the rub. Preheat the EGG to 225º using indirect heat and the smoking wood. Smoke the salmon until it begins to flake approximately 30-40 minutes.

This recipe is from my BGE Indianapolis dealer, caterer, chef, all around great guy that sponsors a monthly dinner date for customers and sources locally.

Jopast

Easy Peasy quick recipe Always start with fresh salmon or steelhead trout... I always get a 12 inch head cut and not the whole fillet... Just personal preference not to get the thin tip. 1) rinse fish and pat it dry 2) apply thin layer of olive oil over all sides 3) dust with salt and pepper 4) place the fillet on cedar plank and put it in your preheated BGE (375 to 400 degrees)... stay close to the temp range, but don't get hung up on the exact temp... It shouldn't be in there long enough to matter. Beware - people often overcook fish and change the flavor and texture profile. 5) cook on indirect heat for 8-10 minutes and then check meat by gently pushing thickest part with fork... If under gentle pressure it begins to flake and separate just a little... Then it's time to apply glaze. 6) spoon glaze over fish and close the lid for another 3-4 minutes. remove and let rest uncovered for 10 minutes while you enjoy a beer Glaze: What you'll need. Brown deli mustard, dark brown sugar, soy sauce, minced ginger. 4 tablespoons of brown sugar 1 tablespoon of ginger 1 tablespoon of mustard Mix the ingredients above and add 5 or so tablespoons of soy sauce so that the consistency is thick and fluid, but not runny. Everything should be well blended.

Chubbs

BBQ salmon over cheese grits