Suggestions for salmon

Steve-O

My wife brought home a large - almost 2lb. - king salmon filet yesterday to do for dinner tonight. I have had good luck smoking trout with skin on at about 250 degrees for 1 hour, but am not sure about this large piece of salmon (no skin). Can I use the same time and temp without drying it out? Other suggestions welcomed/sought!

Unknown

Same way. I usually put my fillet on foil, makes for easy removal. Add several pats of butter so salmon doesn't stick to foil. Sprinkle the entire fillet with garlic salt. Add some fresh baby dill. Cook at your temp for about an hour.
After cooking, remove dill, replace with fresh dill add some sliced lemons and Yum!

Steve-O

duck,
Thank you for your suggestion - it sounds good!

Unknown

Steve-O,[p]Being from Seattle we eat wild salmon at least once a week. There are so many ways to cook and prepare salmon, but simply prepared is hard to beat. My favorite is to rub with a very small amount of Worchestershire, then olive oil or melted butter, Kosher salt or, preferably, Fleur de sal, and coarse ground pepper. ANY amount of heat will work. You can go hot (to give grill marks and a slight crust; my favorite way), low and slow (will be a soft texture), or a combo. The key to perfect cooking is simply to remove the salmon when there appears a fair amount of white substance (pellicle).on the exterior (salmon continues to cook a bit after removal from heat). To test for doneness push a skewer into it. If it skewer passes through without resistance the salmon is done.[p]The foil idea that Duck suggested works great. I usually start by cooking the salmon (steak or filet) flesh down in a hot ridged pan on the stove top for about 30 seconds (combo butter/oil) to brown, then transfer to BGE and cook skin down on foil at 350 to 400. To add smoke I remove salmon just before much pellicle forms, throw in some damp alder chips, close the vents, and return the salmon to finish. Squeeze over lemon juice. [p]An inch thick piece at high heat will take about ten minutes. At 200 degrees roughly 45 min. The tendency is to overcook, in which case it will be dry and not very tasty. A nice touch is to remove all bones before cooking using needle nose pliers. A fun way to serve is on a platter over Caesar salad surrounded with cherry tomatoes and lemon wedges.[p]Hope this helps.