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King Salmon

Thanks to all you Eggers who helped Joe Nelson with the perfect steak.No more home heating coal for my Egg.Yuk! Yuk! I was able to wrap the needle on my temp. guage past 750 degrees and what a difference. Best steaks I have ever cooked. May need that flame resistant space suit for my next outing. Possibly save some hair that way.[p]I am going to Egg a large piece of King Salmon tonight. It is a fillet about 1-1/4" thick. I have some chunks of Alder that I would like to use. Any help out there on temp.,time, seasonings, etc. I would greatly appreciate the help.[p]You guys/gals are great and I can't wait to gain the experience to help someone else down the line. Many thanks, Egg-On


  • Nature BoyNature Boy Posts: 8,523
    Lots of ways to do salmon. I had great luck the other day cooking direct at 325 for 20 minutes a side. If you like more smoke flavor, try it in the 250-275 range for longer.[p]Mary's recipe that she does with her Alder plank works great without the plank. I did it the other day with soy sauce, olive oil, lemon juice, ginger root, dill, honey, rice wine, and roasted sesame seeds. Doesn't get much better.
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  • GfwGfw Posts: 1,598
    Egg-On, never did filets but I have done salmon steaks. Check the link below for pics and times.

    [ul][li]Salmon Steak[/ul]
  • FritzFritz Posts: 179
    Egg-On,[p]I find the Kingly Salon recipe from SMOKE AND SPICE to be a wonderful start. Kind of like your basic steak.[p]It goes like this:[p]1/4 cup dried dill
    1/4 cup brown sugar
    2 teaspoons kosher salt
    2 teaspons black pepper[p]This makes enough for a whole 3# salmon. It should be fine for two filets half that size.[p]I find cooking it for 45 - 60 minutes, skin side down, at 200* to be perfect. I have done it on a plank at higher temps and at the 200* temp, but I prefer it this way. I would NOT flip it at all when smoking. You would flip it if you were grilling at a very high temp, but that defeats the purpose of creating a smoked salmon, though it does produce a nice meal as well, just not to my liking.[p]We make this recipe at least once a week and it is the one I did at EGGtoberfest 99.[p]Fritz

  • FritzFritz Posts: 179
    Ooops,[p]S"alon" is supposed to be "Salmon", my fingers were slipping, sorry.[p]Fritz
  • djm5x9djm5x9 Posts: 1,342
    Fritz:[p]Just want to second your times of 45 - 60 minutes for a filet of about 14 to 16 inches at 200*. I mop on some olive oil and sprinkle with Lowery's Seasoning Salt. Great results.
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