Salmon

Unknown

I am about to cook my first salmon filet... What temp do the eggperts suggest?[p]Thanks

Unknown

Spanish,
how about an email verification. this one bounces back.richard

thirdeye

<p />Spanish,[p]I buy thick fillets with the skin on & don't turn. The skin side gets a spray of Pam to avoid sticking to the grate and I add some seasoning an hour or two before grilling at 350° to 450° dome using a raised grate. When the flesh just starts to firm up, I ramp down the temperature. I pull them off about 140° internal.[p]~thirdeye~

eggor

don't make me go down there...[p]I figure if you can pester me I can pester you....[p]I'm tapping my foot, staring at this screen, till I see you post your dadgummitrecipe...[p]I'm waiting[p]LOL, Scott

Unknown

eggor,
Trying to stay in the closet or on the wall most of the time, have 53 BBQ related salmon recipes 22 of which are BGE Forum related, too much info, but thanks. Richard. Again happy to share, but to much info for the forum in my opinion

eggor

richard,[p]OK, but how about sharing one of them?

Unknown

eggor,
I am only the keeper of the data, not the creator. There are far more knowledgeable people on this forum than I.Salmon, Miso, Nature Boy

Thanks to RhumAndJerk for the book, and thanks to the book for the idea! The book: "The Asian Grill" Barich & Ingalls. I did the recipe with some variations/substitutions. Not sure how much of it had to do with the super fresh Wild Alaskan King Salmon that I used, but this was extremely tasty. The miso added a wonderful contrast of flavors.
[p]Ingredients:
1/3 cup miso paste (this might be white, yellow or red)
1 egg yolk
4 Tbs Sake
3 Tbs brown sugar
3 Tbs broth (Japanese broth (dashi) or chicken broth)
1 Tbs your favorite soy sauce
1 tsp Sriracha Red Chili Sauce
1 tsp onion powder
1 lb Salmon filet



Directions:
1 Heat the miso in a double boiler to soften.
2 Add the egg yolk, sake, brown sugar, broth, soy sauce, chili sauce, onion powder to the miso to make a paste.
3 Cut the filets into thick strips to allow more surface area for crusting.
4 Slather the filets with the paste, and let sit 30-60 minutes.
5 Grill 4-5 minutes a side at 500-550 (brushing additional paste on before and after flipping) until nicely crusted, and just flaking.


Servings: 1

Recipe Type
Main Dish, Seafood

Recipe Source
Author: Nature Boy[p]Source: BGE Forum, Nature Boy, 06/22/01

eggor

richard and or NB,[p]I'm assuming miso is Asian, and is found in specialty stores?[p]Scott

Unknown

eggor,
It is a soy bean product from Japan, usually found in Japanese grocery stores. It is either light or dark, in your part of the world does it really matter? because fresh "local" salmon is hard to find unless imported, have a few northwestern sources if interested.perhaps you would like some trout recipes instead. regards richard

stike

thirdeye,
can't add anything to that...
only comment is that if you decide to try cedar planks, make sure you soak them pretty well so that they don't smolder for the whole cook. cedar is a bit resin-y, and you might find too much to be a bit bitter. [p]a little cedar goes a long way.