Salmon

Eggspert

Does anyone have a favorite salmon recipe?

Bacchus

You should be able to find several with the search function on here.

Mainegg

ceder plank and ragin river dizzy pig. the new salt free if you have it. or chop a little fresh dill and mix into mayo with a little lemon zest. smooth on the salmon and roast on a ceder plank. yummy

thirdeye

Many favorites is more like it, I've cooked salmon twice in the last 4 days. Here is some planked salmon, I like alder planks over cedar ones. It has Dizzy Pig Tsunami Spin, pepper, dill seed and fresh dill.



I cooked this one last night. It has the skin on and was just grilled. This has brown sugar, Tsunami Spin, and pepper. garnished with lemon. I added a few chips through the grate during this cook.





Watch the internl temp closly and pull off about 140°.

mikeb6109

i cook mine at 250 ish with lots of maple smoke and salmon coated heavy with raging river then right before pulling it i spread the butter mixed with maple syrop!
makes real good fish!!


works the same for whole ones also!!

DynaGreaseball

I use a marinade made by Soy Vay for my salmon. Either their Very Very Teriyaki, or their Island Teriyaki. You should be able to find them in the Asian Foods Section of your grocery store. Normally I marinate it for at least 2 hours. Due to circumstances, this one got marinated over night. A wonderful mistake!



As you can see, I served it with a filet mignon. The plate was built on a dollop of mashed potatoes, which is hidden by the broccoli and salmon, but the best thing was the Fresh Basil Cream Sauce over the salmon (recipe obtained from Egger Large Marge).

A little Beurre Colbert on the tRexed filet, and the entire plate sprinkled with grated reggiano parmiggiano.

The filet was a 12 minute roast, at 400* (indirect)--after searing 90 seconds per side, at about 650*...medium rare.

The salmon was 15 minutes (indirect), skin side down only, at 400*.

Mama cooked the broccoli on the stove top.

Sure hope I can reproduce this some day!