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Wild Alaskan King Salmon on Cedar Plank
dmourati
Posts: 1,295
This is probably one of the easiest recipes you can make on the Egg. Takes about 10 minutes of prep and cooks in about another 20 minutes.
I seasoned these liberally with Raging River and glazed with butter/maple syrup throughout the cook.
Things were getting a little spicy at this point.
Doesn't that look good?
His (back) hers and his (front).
Even got a plate shot with some table flowers, backup brussels sprouts, and some farmers market strawberries.
I seasoned these liberally with Raging River and glazed with butter/maple syrup throughout the cook.
Things were getting a little spicy at this point.
Doesn't that look good?
His (back) hers and his (front).
Even got a plate shot with some table flowers, backup brussels sprouts, and some farmers market strawberries.
Plymouth, MN
Comments
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One of my favorite cooks. So easy and so good. Yours looks amazing.Las Vegas, NV
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Great and simple cook, as you note. Excellent photos as well. The maple syrup glaze really impacts the flavour (nod). Congrats on the entire banquet.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I've always gotten sashimi grade Atlantic salmon from Sam's and cooked it similar to this (soy sauce, maple syrup, garlic, ginger) but Sam's changed their salmon and the quality isn't near what it used to be. It's no longer listed as sashimi grade, it's not bad but not near as good as it used to be.
Yours looks awesome by the way!! -
Oh my.
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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Send the first two pics to Dizzy Pig, Chris may pay/reward youcanuckland
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wps456 said:I've always gotten sashimi grade Atlantic salmon from Sam's and cooked it similar to this (soy sauce, maple syrup, garlic, ginger) but Sam's changed their salmon and the quality isn't near what it used to be. It's no longer listed as sashimi grade, it's not bad but not near as good as it used to be.
Yours looks awesome by the way!!
As relates to Atlantic (aka farm raised salmon), vs wild, I think both have their place. I treat our Alaskan salmon as a family luxury food, like a SRF beef product or a heritage turkey. It's just wild salmon is one we happen to eat quite frequently!
Plymouth, MN
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