salmon

Unknown

Never tried salmon on the egg before, ideas?

egret

This is the way I did it at last year's Eggtoberfest :[p]Grilled Teriyaki Salmon[p]Marinade:[p]1/2 cup teriyaki (or soy) sauce
1/2 cup lemon juice
1/3 cup brown sugar -- packed
1/4 cup vegetable oil
2 cloves garlic -- crushed[p]Salmon fillets -- skin on[p]2 T. Butter (melted)
2 T. Maple Syrup
Dizzy Pig Raging River or Tsunami Spin rub[p]Combine teriyaki sauce, lemon juice, brown sugar, oil and garlic and stir to mix. Place salmon in a ziplock bag and add marinade. Place in refrigerator and marinate 3-6 hours.
Remove salmon from refrigerator about 30 minutes before cooking and pat dry with paper towels.
Mix together butter and maple syrup.
Spread butter mixture over entire surface of salmon.
Sprinkle with a liberal amount of Dizzy Pig's Raging River Rub or Tsunami Spin.
Stabilize Big Green Egg at 350 degrees. Place salmon, skin side down, on a raised grid, close egg cover and cook 10-20 minutes, depending on thickness. It's best to 'undercook' to prevent drying out. Remove salmon from BGE and wrap in foil for 5-10 minutes before serving.

Haggis

Mike Dodd,[p]Check out the on the dizzy pig website for a recipe for maple-glazed salmon (link below.) My only criticism is that I think it tends to overcook the salmon a bit, but that's a personal preference.
[ul][li]Dizzy Pig Salmon Recipe[/ul]

Unknown

Mike Dodd,[p]Here's what works for me-[p]Pick a nice rum or marinade to season the salmon to your taste. Get your egg up and stable between 350 and 400. With the skin on, lay the filets flesh side down for about 8 minutes, at which time they should "release" from the cooking grate. If it wants to stick, give it another minute. Flip the filet over so now its skin side down and cook for another 3-4 minutes. It's done when your spatula slides easily between the skin and flesh. [p]Don't forget to clean the skin off your grate.[p]Good luck!