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Salmon Cooking Question

SlickSlick Posts: 382
edited 7:31AM in EggHead Forum
I found the following recipe from the "Eggs by the Bay" site and want to try it tonight. I'm just curious if any of the smoke flavor gets inside the foil, since it says to only poke a few holes in it. Has anyone tried it, and, if so, what is your opionion?


George's King Salmon

Melissa Turvey
Sitka, Alaska

WILD CAUGHT Alaska King Salmon
Butter, cut into 1/4" thick pats
Lemons sliced thin
Onions (preferably sweet yellow ones) sliced thin
Heavy duty aluminum foil.

Light coating of sea salt & pepper

Additional seasonings can be: a sprinkling of fresh or dry dill, a few spoonfuls of pesto, some salsa... whatever additional flavor you might like.

Get your egg going and aim for around 300 degrees (direct). While you are waiting for that, get your salmon ready:

1. Fillet whole salmon, which should result in two separate fillets to be prepared in precisely the same fashion.

2. Lay the salmon fillet out on a sheet of extra heavy duty tinfoil

3. Cut horizontal slits into the meat almost all the way through to the skin and then insert butter pats into the slits. The number of slits and the amount of butter will be dictated by the size of the fillet. Usually, two sticks will be sufficient for a fillet from a 20-30lb King.

4. Layer on the sliced lemons, covering the entire fillet.

5. Layer on the onions, covering the entire fillet.

6. Sprinkle with sea salt, pepper, and dill from end to end.

7. Seal the individual fillet into the foil with a second top sheet & poke a few small holes in the "lid" (the top sheet).

8. Toss a few chunks of alder wood on your coals

9. Put the foil wrapped salmon fillet onto the grate of the egg when it come to temperature.

Depending on the thickness of the fish, it can cook from about 45 mins to several hours. It won't dry out in the foil and will only get better the longer it cooks.


  • Morro Bay RichMorro Bay Rich Posts: 2,227
    I had that specific salmon that you refer to that Malissa cooked. To my recollection there was no smoked flavor. It was a poached salmon.
  • fishlessmanfishlessman Posts: 23,020
    ive cooked brook trout that way for years in a camp fire, no real smoke. you can cut the tinfoil and peel back the top toward the end of the cook if you want more smoke flavor. you want to use a lot of butter for this cook
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I thought you just munched on a stick of butter whilst you ate the fish, or do you do both?
  • fishlessmanfishlessman Posts: 23,020
    mmmmmmm buttah. the foil makes a nice cup to drink the melted butter from. you got me thinking of a hot cup of butter with some lobstah in it now
  • SlickSlick Posts: 382
    Lobstah was last week. Gotta pace it a little. Wife just called and said she found scallops at Shaw's for $1.99 a pound! Looks like the salmon will have some company tonight!

  • AlaskanCAlaskanC Posts: 1,346
    its really gross

    don't make it
    :laugh: :laugh: :laugh:
  • AlaskanCAlaskanC Posts: 1,346
    its really gross

    don't make it
    :laugh: :laugh: :laugh:
  • AlaskanCAlaskanC Posts: 1,346
    ugh haven't been on the forum in a while obviously
  • SlickSlick Posts: 382
    Too late! The Egg is fired up and it will be going on in about 15 minutes! Is this your recipe? I love your picture in your profile. What kind of fish is that?

  • AlaskanCAlaskanC Posts: 1,346
    Throw some alder wood on there and you should be fine! Its never too late!

    Yes, that's our standard salmon recipe. Its really my dad's - I like mine a bit more smoked but I'll eat it that way too.

    That fish in my profile pic is a big ugly ling cod! My husband says catching one is like reeling in an open suitcase filled with teeth! :)
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