How long and at what temperature would you cook a 3 pound atlantic king salmon?

Unknown

Hello fellow eggheads.
I have just returned from Seattle and I have a fresh 3 pound piece on atlantic king salmon.
Can yall please help me with a cooking time,temperature,and any glaze that I could brush on it prior to smoking.
Any advise would be great!
Thank you,
Dale

AlaskanC

Dale,[p]A chunk that small would cook pretty fast. My favorite way is wrapped in tinfoil, covered in slices of lemon, onion & butter, direct @ about 250-300* until it is flaky.[p]But I have to ask.... how is it that you visited the Pacific, yet came home with an Atlantic fish?

Unknown

AlaskanC,
I went the famous market "Pike Place"
They had fresh alaskan king salmon,they packaged it in dry-ice & flew it home.
I guess i typed the wrong word--i meant alaskan.
Dale

AlaskanC

dale,[p]lol... I was just ribbin' ya! I had a feeling that you meant to type either Pacific or Alaskan. [p]Is it a filet, or is it a steak? Either way, its really good in the foil with butter, onion & lemons w/ some seasoning salt on top. It shouldn't take long to cook.

Unknown

Dale,
if you want some smoke on it simply rub with brown sugar, onion, gralic, dill and some summer savory if you have it.
Med high pit temp for about ten min or at 225 or 250 until it reaches about 140 to 145 internal. Any fruit wood would be a good choice.
Jim

HolySmokes

Dale,
As AlaskanC said, in foil with lemon & butter (herbs if you like) until it is flakey. Since most of these fish are 5-25 lbs dressed, I'm guessing you have a filet... A 3# fish is a good sized trout [p]I'm glad you got to see our Pike Market; it's been here longer than most of us! And a very fun venue. There are other places here to get fish at somewhat lesser prices than the biggest tourist draw in town, but I'm sure you're going to enjoy the fresh fish.
We sure do around here.
best, HS[p]