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I'm looking for good salmon recipe for dinner

My kids requested some salmon for tomorrow , please help , thanks !!


  • RaymontRaymont Posts: 690
    Raging River Dizzy Pig is fantastic on Salmon, but assuming you don't have, I would just use some Montreal seasoning (course pepper/salt), a little garlic powder and maybe spread a little honey on them if your feeling adventurous. Cook to 140 internal temp. If you really like Salmon, we need to talk about getting you a salt block, but that's for another day. I would grill on some tin foil or serrated pan, as if you cook on regular grate you could loose the fish as it flakes off. cook at 350. good luck, it will turn out great.

    Small & Large BGE

    Nashville, TN

  • mguzikmguzik Posts: 19
    Thanks for info . i do have some RR dizzy pig , whats salt block ?
  • U_tardedU_tarded Posts: 1,562
    i like to cedar plank salmon.  i haven't done this in a while but Dill aioli salmon is great on a plank (I first made this for my wife when we were dating, i think this is why she married me ).  

    HERE is a recipe for that, I like to spoon the aioli over the salmon during the rest, it kinda creates a glaze, also serve some on the side people love it.  or fish tacos are great with salmon too.
  • sometimes less is more.  This is how i did my last Salmon on the egg: 

    "Tell me what you eat, and I will tell you who you are."
  • SmokeyPittSmokeyPitt Posts: 9,860

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • JRWhiteeJRWhitee Posts: 4,496
    I like the raging river but the kids like it when I mix soy with brown sugar and marinade the salmon for an hour or longer then heavily brush the Salmon with the marinade and cedar plank it till done, usually around 350 direct for 15 minutes or so.

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • +1 on the cedar plank salmon on the egg at 350 degrees with some Old Bay blackened seasoning.  Thats my wifes fav thing on the egg.
  • My friend John Dawson has a pretty good one if you want something different:  Patio Daddio's Slammin' Salmon.  It has an Asian glaze that rocks.


    Give it a try.
    Knoxville, TN
    Nibble Me This
  • gpsegggpsegg Posts: 411
    Love plank salmon on the egg. EVOO and DP Raging River done raised at 250 degrees with alder wood chips......45-60 minutes to 135 IT. Made it last night.
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • AcnAcn Posts: 2,547
    Planked salmon is fantastic, with almost anything on it.  I do prefer maple to cedar, with the salmon topped with a drizzle of olive oil, salt, pepper, fresh dill and lemon slices.


    Pikesville, MD

  • tulocaytulocay Posts: 1,737
    +1 on the raging river. I use a simple brine and everyone raves about it. 2 qts water, 4 tbl spoons kosher salt. Dissolve the salt and put the salmon in for 15-20 minutes. Rinse, dry and cook as normal. I add RR and cook raised direct for 12-14 minutes at 400. Perfect every time.
    LBGE, Marietta, GA
  • Maple Glazed cedar planked salmon is my families favorite. I usually make double the portion of the glaze (which is amazing) and store it in the fridge for next time, or just to taste with a fork now and then.

    If you make this with the mentioned mustard mashed potatoes, you will be a hero.

    Woodstock, GA
  • +1 on the cedar plank salmon on the egg at 350 degrees with some Old Bay blackened seasoning.  Thats my wifes fav thing on the egg.

    +2 on the Old Bay Blackened.  I prefer to use the alder planks and put a small pat of butter on the salmon as I pull it off.  That and some mashed cauliflower is one of my favorite meals.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • mguzikmguzik Posts: 19
    Thanks guys !
  • mguzikmguzik Posts: 19
    I used brown sugar / soy souce marinade for 2 hrs / and some rr dry rub from dizzy pig , cooked it at 350 with 135f internal temp ,
  • +1 on the Raging River!  That stuff is amazing!  I use a cedar plank but I think plenty of flavor is delivered by the BGE, the plank just creates indirect heat.  Salt/Pepper and olive oil and it always comes out perfect!

    Charlotte, NC
  • I tried the receipe from the BGE cookbook the cedar-planked salmon with honey glaze it was so good the flavor was out of this world.  My taste buds never water for fish but this receipe really will knock your socks off.

  • Jumping on this thread late. I'm doing a cedar plank salmon tonight. I plan on doing raised grate at 350. That work? Appx how long will it take?
    Large BGE, DigiQ DX2
  • mguzikmguzik Posts: 19
    HUNT , about 15 min , cook to 135F internal temp . 
  • tulocaytulocay Posts: 1,737
    I brine my salmon for 15-20 minutes. 4 tbls kosher dissolved in 2 qts water. Rinse well, dry and sprinkle with dizzy pig raging river. Always a hit.
    LBGE, Marietta, GA
  • Rick1Rick1 Posts: 81
    I've done two or 3 times and it's a favorite. This time of year the peach slices come from the grocer's freezer and have to be thawed first.
  • Dash80dudeDash80dude Posts: 4
    edited January 2014
    wash Salmon with salt, marinade for about 30 in a ziplock with Soy Sauce, Honey, 3 smashed cloves of garlic. Pretty simple and I just eyeball it. Gonna make some tonight so I'll try to take pics. For some added spice throw in a chopped thai chili pepper. 

  • BotchBotch Posts: 6,349
    Here's a simple sauce I came up with that I really like on just about any salmon:  1/2 cup mayo, 1 Tblspn honey, and one finely minced chipotle chile, mix together; that's it!  The honey and mayo really tame the heat, it doesn't really bite at all but its good with salmon.  
    Live fast, die young, and leave a well-marbled corpse.  
    Ogden, Utard.  
  • boatbumboatbum Posts: 1,273

    Our favorite.

    Leave skin on salmon.   Prep, brush with EEVO.  Salt, Pepper, Liberal application of Paprika ( all it will hold).   Garlic powder, Dill weed, and Butter Flavored Popcorn salt if you have it.   Grill top down until crusty, then flip to skin side down till done.


    Cookin in Texas
  • wbradkingwbradking Posts: 351
    This one is awesome:  Melt 1 TBS of butter and mix it with 2 TBS Dijon mustard, and 1 1/2 TBS honey.  S&P the salmon then spread the honey-mustard mix on top.  Next mix 1/4 Cup bread crumbs with 1/4 cup minced parsley.  Top the salmon.  Throw on a 400* egg for about 20 min. or until its done.  A family favorite.
    Franklin, TN
    Large BGE+PSWoo2
  • LoggerLogger Posts: 307
    I would really like to know about your salmon cooked on a salt block.

    OKC area  XL - Medium Eggs
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