Salmon filet help...

Suck Creek Wings

Cooking time and temps for regular old salmon filets? Direct or indirect?

Thanks.

BENTE

this one looks pretty simple:

Salmon, Filet, Basic, Easy, Jake

Delicious and very simple.


3 lb salmon fillet or salmon steak. (Prepare and leave out for about 30 minutes before cooking.
2 Tbs Lemon Juice
2 Tbs Olive Oil
5 Tbs Brown Sugar
5 pinch Lemon-Pepper
5 pinch Garlic Powder



********Preparation Directions********
1 Cut salmon into 5 pieces.
2 Mixed 2 T Olive Oil and Lemon Juice (equal amounts) together. Brushed on fish.
3 Sprinkled on Lemon-Pepper, Garlic to taste.
4 Took some brown sugar and broke it up over the fish. Maybe 1 Tbs per piece of fish.
*********Cooking Directions**********
1 Cooked on fish grill (PAM First) for about 20 minutes at 350. I used the plate setter, feet side up so would have indirect heat.


Recipe Type
Seafood

Recipe Source
Author: Jake me6695@yahoo.com

Source: BGE Forum, Jake

thirdeye

Hopefully, you have the skin on one side, it really helps lock in some flavor and moisture. I like cooking raised direct over a small but hot fire. Maybe 300* Time is almost impossible to estimate due to different thickness between fillets. However large fillets will take only about 20 minutes. It's best to take it's temperature once the meat firms up and the protein (or serum albumen) starts to come to the surface. I pull mine off the cooker at 140*. Don't ever turn.



If you have thinner skinless fillets, you can cook on your pizza stone using parchment or foil. Again, no need to turn.

Car Wash Mike

You can do so many things with salmon.
My personal favorite is Baked Parmesean.


Then cedar planked. With a touch of honey on top. I always cook indirect about 400 for Baked, 250 for planked.

Mike

Firetruck

I like to cook mine on a cedar plank. It's goooood.

ThrRoff

I second the plank method. Directly on the grate and pull before it flakes. I like alder wood, but I really don't think it matters much.