Saturday Salmon

Metalmaker · September 2012

About a 1 pound Coho slamon fillet. Brined in:

3 cups water

1 cup soy sauce

1/3 cup brn sugar

1/3 cuo white sugar

1/3 cup kosher salt

1 t. onion powder

1 t. garlic powder

1 t. gr pepper

soaked for 2 hours.

Taken out of the brine and let sit at room temp for 1 hour.

Cooked indirect at 275 dome for 55 minutes with apple chips.

I didn't turn it, just set it on the grate and let it cook.

Pulled it off at 143 degrees internal.

Wow! that is some good stuff!

Doc_Eggerton · September 2012

Very interesting, I did salmon also tonight, look for my post. Different approaches with good results each.

burr_baby33 · September 2012

Skin on or off?

Metalmaker · September 2012

I left the scales on so I knew I wasn't going to eat the skin so I did it with the skin on. I thought in case the skin were to stick to the grid I would still be ok. There was not even a hint of sticking, it came off perfectly clean.

burr_baby33 · September 2012

I cook salmon a LOT. Am I the only guy that cooks salmon with skin off? Prior to grilling, I've always removed the skin and trimmed off the grey colored flesh since the grey is a little strong. Should I try the skin on method? Any advantage to it?

Saturday Salmon

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