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Cedar plank salmon

WoadieWoadie Posts: 86
Going to try salmon again with the dizzy pig raging river.  

Comments

  • WoadieWoadie Posts: 86
    What internal temp should I pull them at?
  • 55Kevy55Kevy Posts: 188
    I always just judge by looks...but then, we are ok w/'rare' salmon. I'm doing one tonight also, using Spice Islands Lemon Pepper. I run the egg around 400 and a 1+ lb piece cooks in about 30 - 40 min.

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


  • WoadieWoadie Posts: 86
    Thanks.  
  • BotchBotch Posts: 8,266
    I don't use my thermometer with salmon.  Just as soon as I see that white "foam" appear on the top surface, I pull them.  Some may prefer to have their fish cooked just a bit more, you'll have to experiment.  
    I also can't tell if those are skin-on (bottom) or not; that may change things a bit too.  I usually get skin-on, cook until I just start to see the foam, and the fish is a bit darker in the center but flaky on the outside, that's the way I like it.  YMMV.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • 55Kevy55Kevy Posts: 188
    Yep, that 'foam' is a good indicator.  I, too, usually get skin-on.

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


  • WoadieWoadie Posts: 86
    It was skin on.  Pulled at 145. 
  • Brisket_FanaticBrisket_Fanatic Posts: 2,795
    Looks good, depends on the source of the salmon. Most stuff 140 area is good however with some wild red salmon my FIL caught in Alaska and brought back for me I will around 125 otherwise it gets very dry.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • jetman96jetman96 Posts: 77
    I do cedar plank salmon all the time. Final temperature should be 120* for wild caught (less fat), and 125* for farmed (more fat).
    Cincinnati, OH
    Large BGE
  • WoadieWoadie Posts: 86
    Good deal.  It was definitely farm raised so I didn’t want to cut it too close.  Thanks for the info.  
  • JohnInCarolinaJohnInCarolina Posts: 14,953
    Love that rub on salmon - good stuff!
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • vthokie98vthokie98 Posts: 25
    Man that looks good.  I gotta get back to cooking salmon again.  I noticed a huge improvement in my Salmon after I started mixing half and half olive oil and fresh squeezed lemon juice.  Spread that mix over the fish with a brush about 20 min prior to putting it on the egg.  dry rub it anytime after brushing on the mix. 
  • WoadieWoadie Posts: 86
    That sounds like a great idea.   I’ll definitely try that next time. 
  • YnoYno Posts: 232
    Depending on the time of year, we can get some really good salmon out here. I am not much of a fish lover (shell fish are my fav) but good fresh salmon is not too shabby. I won't eat leftovers, though. Most things I cook I look forward to the next day or two, but salmon just seems to go down hill too fast. Ynette will eat it, though, so I usually do a dual cook.
    XL BGE in San Jose, CA. Also a Pit Barrel Cooker, a Cal Flame P4 gasser, and lots of toys including the first ever Flame Boss 300 in the wild. And a new Flame Boss 500.
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