Salmon Magic: Don't Ask, Just Believe

dbCooper · April 20

Indirect at ~350° F for about 25 minutes. Thick side reading about 140 and thin "burnt end" side around 200 when the albumin started to ooze (that is when I verify temps). Those in the know know to add a coating of raspberry honey during the last 5 minutes of the cook. That is a guaranteed aphrodisiac. Not in play tonight.

Image: https://us.v-cdn.net/5017260/uploads/editor/89/sx8o6l6ar02s.jpg

That pic was intended to be without any seasoning, got part way in then remember to take pic.

Image: https://us.v-cdn.net/5017260/uploads/editor/s3/ug2iykdv6cl2.jpg

Thick end goes to the back as it's hotter there and I don't like doing rotations.

Image: https://us.v-cdn.net/5017260/uploads/editor/7z/6ipf5cwvuy1g.jpg

The ooze is there, time pull it off.

Image: https://us.v-cdn.net/5017260/uploads/editor/bz/cocnyxik4bhw.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/jy/yfvbkvku5bk4.jpg

Plated one slice with skin, one without. The skin wasn't as crispy as desired, but still good. Also had boring prepacked salad, not shown.

DoubleEgger · April 20

Nice. I bought some Salmon Magic the other day but haven’t used it yet. Looking forward to using it now.

LetsEat · April 20

My favorite seasoning for salmon! Yours looks delicious.

lousubcap · April 20

I'm in the 135-140*F max range in the thickest part of the cut. Hot smoking at around 225*F. Winner every time. FWIW-

GrateEggspectations · April 20

Looks and sounds like a winning combo. Didn’t know that the goo was “albumin”, so thanks for sharing that.

bluebird66 · April 20

That looks delicious!

Paolo · April 20

Looks delicious! This could end up in my trolley next time I cross the Atlantic

Salmon Magic: Don't Ask, Just Believe

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