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Grilled Salmon

Money_Hillbilly
Money_Hillbilly Posts: 449
in EggHead Forum
Grilled salmon, pot stickers, sweet potatoes and fresh broccoli from the garden. 


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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Comments

  • lkapigian
    lkapigian Posts: 11,281
    Nice !
    Visalia, Ca @lkapigian
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  • loco_engr
    loco_engr Posts: 5,801
    Yummy cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • RRP
    RRP Posts: 26,138
    Obviously that was "blackened" salmon which I have yet to ever try. Care to share what you used to get to the blackened stage?

    And of COURSE I have to comment on your "fresh broccoli from the garden"...Mother Nature has hidden my garden from what has now melted down to 4 or 5" of ICE! Broccoli, weeds. you name it - NOTHING is sticking its head up out there!!!
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  • Money_Hillbilly
    Money_Hillbilly Posts: 449
    @RRP it’s the process as much as a recipe. I dry filets and coat with vegetable oil then dust with kosher salt and Tony Chachere’s Creole seasoning, then a 50/50 coat Dizzy Pig Raging River and Paul Prudhomme’s Blackened Redfish seasoning.  Preheat griddle to 500 degrees then lightly oil.  Sear on egg while monitoring browning, when desired color, flip and finish cook on other side.  I usually pull at 124 degrees.  Pay no attention to dome temp use an infrared thermometer to monitor griddle. It is much hotter than dome. 

    Glaze is a mix of butter, brown sugar, soy sauce and lemon juice.  No recipe we blend to taste. Apply glaze after removing fish from the griddle.  Same recipe that I use for grilled redfish. 

    Southeast Louisiana
    3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 
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  • bradleya123
    bradleya123 Posts: 475
    BZ!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • Foghorn
    Foghorn Posts: 10,111
    That's money for sure.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dmchicago
    dmchicago Posts: 4,518
    Another great cook!


    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • 1voyager
    1voyager Posts: 1,157
    Nailed it.

    That first picture belongs on the cover of Food and Wine magazine!
    Large Egg, PGS A40 gasser.
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  • Battleborn
    Battleborn Posts: 3,558
    You ate well. DP Raging River is my go to for salmon. 
    Las Vegas, NV


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  • MotownVol
    MotownVol Posts: 1,064
    I absolutely love Salmon on the egg.  Probably my favorite cook.
    Morristown TN, LBGE and Mini-Max.
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  • smbishop
    smbishop Posts: 3,060
    You had me at pot stickers, however the salmon looks amazing!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • fence0407
    fence0407 Posts: 2,244
    Nicely done! 10/10
    Large - Mini - Blackstone 17", 28", 36"
    Cumming, GA  

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