Newbie alert! Preparing Salmon tonight (second cook ever)

stevefink

Hey everyone,

Total newbie here. HUGE fan of our new Big Green Egg. Grilled some chicken breasts and portobello caps last night with direct heat, and they came out utterly delicious. 

Tonight, I'd like to try to prepare salmon with indirect heat. I am not looking for recipes, because we know exactly how we want to marinade it etc. What I am trying to discover is the optimal temperature/duration to cook at, assuming a generic indirect heat salmon cook. Can anyone point me in the right direction? What temperature to heat the egg before placing the Salmon in, how long to keep it in (I think 140 degrees is the right temperature from basic Google searches).

Any tips highly appreciated! I'm already addicted to this community, and I just started.

Happy cooks, all.

DoubleEgger

Welcome. I cook salmon at 400F +/-

etherdome

I smoke it at 250 ish indirect on a foil boat until about 135 and/ it breaks apart easy with a fork. 

keener75

Welcome to the forum. I like to cook salmon indirect on a cedar plank until approx. 135 IT. Good luck!

stevefink

Thanks so much for the replies, everyone! Quick question, am I overlooking somewhere on the forum that talks more about the duration of the cook and temperatures more so than recipes? It would be awesome for a newb like me.

johnmitchell

Welcome and have fun, looking forward to seeing some of your cooks.

stevefink

This was my first cook, btw 

Mattman3969

375-400 until the albumin starts to ooze out

welcome aboard. 

xfire_ATX

keener75 said:

Welcome to the forum. I like to cook salmon indirect on a cedar plank until approx. 135 IT. Good luck!

Same- I cook at 375-400

Wolfe

Welcome to the party! 400 served with a avocado salsa. 

jetman96

I always go indirect at 350*-400*, on a water-soaked cedar plank, flesh side down. After resting, you'll want to end up at 120* IT for wild salmon and 125* IT for farmed. See why here.

MotownVol

Salmon is probably my favorite cook on the egg.  Will have 4 big filets on the Mimi Max later tonight.

Hans61

I did a simple teriyaki orange juice garlic marinated for 2-3hrs indirect skin side down for 20min at about 325 was awesome 

Wolfpack1

Salmon has enough fat content to be flexible- 300-400 wherever the grill settles. 

littlerascal56

I always use my fillet knife to remove skin and “grey” fat.  Them marinate, and grill on cedar plank direct for 25 minutes with orange marmalade glaze. Everyone raves over it! So easy to prepare!

Dyal_SC

Welcome aboard!

JohnnyTarheel

Welcome!!  

GATraveller

Welcome. 375-400 and make sure you use a good internal thermometer and pull at 130.