Salmon

trgann · January 2012

I would like some ideas on grilling salmon not on a ceder plank any help would be great. Thanks

bumpye · January 2012

I haven't fired up my BGE yet, I'm building a table for it, but I did some salmon on the oven broiler the other night and used the following recipe:

Pitted Calamata olives

Sun dried tomatoes

Broil for 10-12 minutes

Chop all ingredients together and layer on top of the Salmon during the last 5 minutes of broiling.

Delicious-can't wait to try it on the BGE. Probably will use a cedar plank to prevent it falling through the grate.

lousubcap · January 2012

Here's a link to a curing/hot smoke process that works well for me:

http://fishcooking.about.com/od/smokebrine/ss/smokingfish.htm I generally only cure for about 4-6 hours. After air drying, I hot smoke (apple , cherry or adler) at around 200*F (+/-) on the dome to a finish temp of 140*F in the thickest part of the fillet. You can serve hot or cold. Good luck-it's all good on the BGE.

trgann · January 2012

Thanks for the info

trgann · January 2012

Here's a link to a curing/hot smoke process that works well for me:

http://fishcooking.about.com/od/smokebrine/ss/smokingfish.htm I generally only cure for about 4-6 hours. After air drying, I hot smoke (apple , cherry or adler) at around 200*F (+/-) on the dome to a finish temp of 140*F in the thickest part of the fillet. You can serve hot or cold. Good luck-it's all good on the BGE.

burr_baby33 · January 2012

Your salmon on the BGE will be the best you have ever had. Here is a simple and delicious recipe. I take the skin off. Then I trim off the gray/brown flesh since it is very strong. pull the pin bones out (or eat around them). A little EVOO, a little salmon rub then paint on some maple syrup. Set up to grill direct using alder wood chunks or chips. Set up around 300-350.
Why take the skin off? Two reasons, I like to grill both sides plus you can get that foul tasting grey/brown flesh out. The main ingredient in this recipe is the alder wood. Find some. Alder and salmon are a perfect fit.

hogaholic · January 2012

Pike Place Fish Co. in Seattle sells the best salmon rub I have ever tasted. It's called "Our Own Rub". Spicy with just enough heat.

I do it very simple:

I leave skin on for the cook.

Brush with EVOO then season liberally

Cast iron grate, flat side up, very clean and oiled.

Egg around 350-400. I put the flesh side down for about 2 minutes to get a nice sear. While it is searing I brush the skin side with EVOO. Flip it and let is sit there until you see the fat oozing out the side and it starts flaking.

After pulling and resting for a few minutes I filet the skin off.

hogaholic · January 2012

Trgann,

Are you aware there is a forum here just for seafood recipes??? Look on the right side of the page here and scroll down.

tdbmd · January 2012

I did some salmon last week, marinate overnight in Italian dressing and then grilled on foil until the fat oozes. Simple but was really good.

gtk10583 · January 2012

The wife marinates it in a zip lock bag for about 1 hr. I grill at 375F direct heat, skin side up. After 10 min. the skin peels right off. I poor a bit more marinade on the exposed flesh and flip. Continue grilling for another 10 min.

Leftovers (if any, ha!) are great on a toasted bagel with cream cheese at breakfast

hla · January 2012

We just bought our "BGE" today. Someone told me that if you cook fish, i.e, salmon that it gets into the walls of the BGE and its hard to get the smell out, your next few grillings of meat will have a Fish sort of taste, is this true?

GrannyX4 · January 2012

No.

Hillbilly-Hightech · January 2012

We just bought our "BGE" today. Someone told me that if you cook fish, i.e, salmon that it gets into the walls of the BGE and its hard to get the smell out, your next few grillings of meat will have a Fish sort of taste, is this true?

No, this is not true. Does the person telling you this own a BGE? If not, then I would take what he/she said w/ a grain of salt. Maybe he "heard" it from someone who heard it from someone who...

The only time something won't "smell" right is when you haven't let the lump burn off the VOCs (the "bad" smoke). And there have been a few folks who've posted about drippings (grease, fat, etc) from the food landing on the coals & producing a bad odor.

But other than that, I've never heard of, nor have I personally witnessed in my own Egg-sperience, any sort of bad odor from fish getting "into the walls."

gtk10583 · January 2012

hla · January 2012

Thanks for the comments, I will not worry about the salmon issue.

Salmon

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