Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Garlic/onion smoked salmon

Prof DanProf Dan Posts: 339
edited 11:54AM in EggHead Forum
I've tried several different methods, but my family tells me to stop experimenting and that this is the way I should make salmon from now on:[p]Light the fire about an hour before dinner; make sure there are several wood chunks in the Egg.[p]Using a fine mesh grill topper, lay down a bed of thinly sliced onion. Spray the onion with oil, or spread on a little olive oil. (This is so the fish doesn't stick to the onion.) Lay the fish on the onion. (The onion gives the fish a great taste, keeps everything moist, and keeps the fish from sticking to the grill.)[p]Very finely grate a couple of cloves of garlic and and a little soy sauce to make a paste. Spread the paste on the fish. Sprinkle on a little more soy sauce. Sprinkle on a little season salt. Sprinkle on some lime juice.[p]Put the fish on the fire when it is still smoky and cool, about 140. Slowly bring the temperature up to 275. Hold it there for 40 minutes. The fish is done when it no longer feels "Jell-O like" when you poke it.[p]The salmon is very smoky and very moist, with a nice garlic/onion zing.
Sign In or Register to comment.
Click here for Forum Use Guidelines.