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Absolutely wonderful salmon tonight.

No pics this thread, I have to get them from my phone to my laptop for posting here and it's not an effort I will make.

If you want pics, suggest you leave this thread now.

If you want to know how to cook mouth watering salmon consistently read on.

We consistently  have absolutely wonderful salmon on the Kamado oven. Big green eggs are Kamado ovens and so are a number of others

Raised grid (4 inches above gasket level) is how I do them.

Dome temp of 400 degrees. I always stabilize at the temp for 10 minutes. This not only stabilizes the surrounding ceramic it stabilizes the coals. Works for me.

Salmon comes from various grocery stores, but we only buy it with the skin on one side. Haven't been able to get consistent results from salmon with no skin.

Cook with skin side down and don't bother to turn.

I use a thermopen to cook to internal temp. Others may work fine, but thermopen gives me consistency.

We like ours cooked to 140 internal, and many (most?) will want it more done. To each his own. I like shashimi, my wife would never eat. If you prefer yours more done, adjust internal temp as needed.

I have learned that since my wife likes hers a little more done, I just place her part more over the coals. Works for us.

I also learned that sometimes just one small area of fish won't come up to temp, and I will just take it out anyhow knowing that when it sits in tinfoil for five minutes it will be fine. Otherwise, if I wait for just a small area to come up the rest will not be as moist as I like.

We also usually put our personal favorite seasoning over the side we plan to eat. I love Tsunami Spin on mine usually she will use something different.

Stabilize for ten minutes, and let everything sit in tinfoil for five minutes has worked well for me.

Comments

  • pgprescottpgprescott Posts: 13,539
    I’ve said it before but check out Wild Alaskan Company for great salmon and more from great responsible people. 
  • johnmitchelljohnmitchell Posts: 5,815
    Left the thread😜
    Greensboro North Carolina
    When in doubt Accelerate....
  • nolaeggheadnolaegghead Posts: 37,952
    Cloud storage should be grabbing all your phone data and making it available for a phone restore/upgrade and use on your computer.  Unless IOS or Android don't work on your phone, you're probably already doing it.
    ______________________________________________
    No cooking devices other than an Easy-Bake oven with a 75 watt incandescent light bulb.
    Virus downloading.....(*beep...bleep...whirrr...whirrr*)
    Download Complete.



  • Langner91Langner91 Posts: 561
    EggersRUs said:

    ...
    I also learned that sometimes just one small area of fish won't come up to temp, and I will just take it out anyhow knowing that when it sits in tinfoil for five minutes it will be fine. Otherwise, if I wait for just a small area to come up the rest will not be as moist as I like.

    ...
    Stabilize for ten minutes, and let everything sit in tinfoil for five minutes has worked well for me.
    You mention "in tin foil for five minutes" twice.  Photos would really help me understand.

    But, I am glad it works for you!  I really enjoy salmon on the egg, too!
    Clinton, Iowa
  • calikingcaliking Posts: 15,615
    I'll say it... So much effort put in to typing so many words, but not a single pic.

    That's weak sauce.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggersRUsEggersRUs Posts: 37
    I’ve said it before but check out Wild Alaskan Company for great salmon and more from great responsible people. 
    Thanks, will check it out.
  • JohnInCarolinaJohnInCarolina Posts: 20,794
    Just log in to the site using your phone.  Then you can post pics directly from your phone to the site - no need to go through your computer.
    "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

    Ruining the forum, one post at a time.  

    Living large in the 919
  • GregWGregW Posts: 2,489
    edited July 17
    I guess I'm with @johnmitchell
    Birmingham, AL
  • PeteSliverPeteSliver Posts: 114
    I think this sounds great and I’m going to try it.

    Thank you for the #salminspiration
  • LegumeLegume Posts: 11,682
    So, cook to temp.
    I do not have any broken or spare parts for any size egg.
  • HeavyGHeavyG Posts: 7,956
    The million+ pictures of salmon/foil already available on the webz hasn't really provided clarity on this procedure. I think I need the salmon/foil equivalent of a "three cheese blend" video.
    I mean do I just lay a piece of foil on top of the fish like I might when resting some other protein for a few minutes before serving? Do I lift up the fish and place it ON the foil and then close the foil around the fish? If I do that do I "tent" the foil around the fish or fold it tight to the fish?

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • JohnInCarolinaJohnInCarolina Posts: 20,794
    HeavyG said:
    The million+ pictures of salmon/foil already available on the webz hasn't really provided clarity on this procedure. I think I need the salmon/foil equivalent of a "three cheese blend" video.
    I mean do I just lay a piece of foil on top of the fish like I might when resting some other protein for a few minutes before serving? Do I lift up the fish and place it ON the foil and then close the foil around the fish? If I do that do I "tent" the foil around the fish or fold it tight to the fish?

    Next time you try this, take pictures of each step.  Then if you post them here, maybe one of us can help ;)
    "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

    Ruining the forum, one post at a time.  

    Living large in the 919
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