Seared Salmon and Dogfish Head

Wanasmoke

After a nice precook warmup consisting of a flight of freshly tapped Dogfish Head gems from the local growler room I thought I'd try to cook a nice piece of king salmon. Rubbed with olive oil and a mild rub and cooked for about 5 min direct in the CI at 450 until a nice crust formed.  Flipped onto skin side and finished at around 350 until internal was 135.  Still raking in tons of cherry tomoates from the garden so roasted those to go along side. 

Mattman3969

Dude that salmon looks awesome!!!   Best crust I've seen on Salmon in a while.   Great job 

ChrisgrillsSTLMO

Hard for me to decide what is better, the salmon or the shot of the tasting room. Way envious of both!


Cheers,

Wanasmoke

ChrisgrillsSTLMO said:

Hard for me to decide what is better, the salmon or the shot of the tasting room. Way envious of both!


Cheers,

Yeah - Dogfish Head rep brought 6 unique styles to the tap room for a one night event. Place was packed!  Couldn't fill my growlers because I didn't have time to get back in line! 

Jstroke

Very well done. The whole thing looks incredible

rmercier

Nice. At first I thought that was your house.

northGAcock

Looks like they are all a great pairing for the salmon.

Wanasmoke

rmercier said:

Nice. At first I thought that was your house.

Ha! LOL @rmercier    I love this place!  6 taps constantly changing with beers from all over US that you mostly can't buy in the bottle. Rotating list of food trucks in the parking lot to complement.  I wish it was my house!

byrne092

Wanasmoke said:

Ha! LOL @rmercier    I love this place!  6 taps constantly changing with beers from all over US that you mostly can't buy in the bottle. Rotating list of food trucks in the parking lot to complement.  I wish it was my house!

That's an awesome concept. Wish there was a local place like that around here!

bluebird66

Awesome!

NDG

WOW great looking fish!  Love that crust you got using the cast iron!  So your BGE dome temp was 450 - and only fat in pan was olive oil?

Wanasmoke

NDG said:

WOW great looking fish!  Love that crust you got using the cast iron!  So your BGE dome temp was 450 - and only fat in pan was olive oil?

@NDG  Temp was 450ish, cast iron warmed up for about 15 min. Had very little oil, basically what I rubbed on the salmon before I put the rub on. Checked it a few times but flipped when it released easily from the skillet. 

NDG

sounds good thanks.