Absolutely wonderful salmon tonight.

EggersRUs

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.

pgprescott

I’ve said it before but check out Wild Alaskan Company for great salmon and more from great responsible people. 

johnmitchell

Left the thread😜

nolaegghead

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.

Langner91

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!

caliking

I'll say it... So much effort put in to typing so many words, but not a single pic.

That's weak sauce.

EggersRUs

pgprescott said:

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.

JohnInCarolina

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.

GregW

I guess I'm with @johnmitchell

PeteSliver

I think this sounds great and I’m going to try it.

Thank you for the #salminspiration

Legume

So, cook to temp.

HeavyG

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?

JohnInCarolina

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