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Newbie's First Salmon

marianneiamele1
marianneiamele1 Posts: 119
in EggHead Forum
Tried Salmon tonight...wish I had taken a photo, but it was the best salmon I ever had. Really, why would you even go to a restaurant if you have an Egg?
XL...Round Rock, TX
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  • SGH
    SGH Posts: 28,989
    Sounds like a winner to me my friend!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RiverDoc
    RiverDoc Posts: 572
    How did you cook it? I haven't tried salmon yet but I keep toying with the idea. Glad to hear it was great.
    -Todd
    Franklin N.C. LBGE and a SBGE
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  • marianneiamele1
    marianneiamele1 Posts: 119
    I used the Cedar Planked Salmon recipe: http://www.biggreenegg.com/recipes/cedar-planked-salmon/ However...I didn't have the Dijon mustard, so I used spicy brown mustard and didn't have the spices either...didn't seem to matter. The other thing was that I had a large piece 1.5 lbs. and to leave it on twice as long....instead of 15 minutes, it was about 30.
    XL...Round Rock, TX
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  • SGH
    SGH Posts: 28,989
    Salmon off of the egg is excellent any way you do it. I have just salt and peppered it and threw it right on the grid with outstanding results. Glad yours turned out well.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • caliking
    caliking Posts: 19,780
    Salmon on the egg is a great meal - easy, quick, and tasty!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    I know I may get booood here. But, out of all the fish I'm not a big fan of Salmon. "Unless" it's fresh. Much prefer a grouper, Ahi Tuna, Snapper, Cobia, Black Drum, Flounder, etc.
    Don't get it twisted it's a good fish when fresh. Problem is most aren't that you get off the grocers counter.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • JHands
    JHands Posts: 78
    I did a maple bourbon glazed salmon with apple smoke on the egg Sunday. Best I've ever had. Plate setter, smoked at 275 until perfect. By the way it was wild Alaskan sockeye, not farmed crap.image
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  • RiverDoc
    RiverDoc Posts: 572
    Ok great! Thanks I'm very new but very excited with everything that comes off the egg! I'm gonna try it this week thanks again for the help!
    -Todd
    Franklin N.C. LBGE and a SBGE
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @marianneiamele1‌ to answer that rhetorical question. I go to a restaurant for the sheer enjoyment of friends and conversation. I enjoy egging. Ney I love it. But, sometimes it's nice to kick back and just BS and enjoy the meal.
    And to be straight up I rather do it myself than eat out. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • tksmoke
    tksmoke Posts: 776
    edited July 2014

    Loves me some salmon on the Egg.  I have a stainless steel grill pizza pan from Williams Sonoma - it has holes in it to allow the smoke thru, and is fairly sturdy, and just the right size for the medium.  I sprinkle a little DP Jamaican Firewalk on the fresh salmon, let it sit for about 10 minutes while the egg is coming up to 400 with alder wood for smoke.  Then when the smoke looks good, throw the salmon on the pizza pan after spraying with Pam, close the lid, and wait 8 minutes.  Then I throw a small amount of butter on, and let it go another minute or two.  Then, check with thermapen, looking for 125 or so.  If done, serve, if not, flip over and cook until done (usually 1 or 2 more minutes).  Simple, and VERY yummy. 

    By the way - welcome aboard!!  Nice cook!!!

    Santa Paula, CA
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  • marianneiamele1
    marianneiamele1 Posts: 119
    NPHuskerFL. I will have to try some of those other fish...tuna is a great idea! JHands...can you share the ingredients to the Maple Bourbon recipe...sounds good!
    XL...Round Rock, TX
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  • marianneiamele1
    marianneiamele1 Posts: 119
    Thanks tksmoke...sounds great! I was looking for a temperature that the salmon should eras and couldn't find it anywhere. And everyone's raving about Dizzy Pig stuff...I have to try it!
    XL...Round Rock, TX
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  • JHands
    JHands Posts: 78
    Pure maple syrup and bourbon :) maybe add a little honey to thicken the mixture. Taste it. If it tastes too much like one add another. Keep it simple. Brush on the salmon every few mins when it's almost done. Not really a science to it. Then after you take if off you can foil it to keep it warm and dump the rest of the goodness into the foil. You won't be sorry
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  • marianneiamele1
    marianneiamele1 Posts: 119
    JHands...I will try it next time!
    XL...Round Rock, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @marianneiamele1‌ to tag people be sure to use the @ then their name. Otherwise they won't receive a notification.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • keepervodeflame
    keepervodeflame Posts: 353
    edited July 2014
    Another great but easy glaze is spicy brown mustard and honey, experiment with the ratio until you get the flavor profile you like. I like a little more mustard than honey for a bite up front and a sweet chaser. Salmon is a great fish on the grill. I always start the salmon flesh side down and put the glaze on when I flip it. Nice first cook. 
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  • marianneiamele1
    marianneiamele1 Posts: 119
    @NPHuskerFL‌ thanks...I wondered what it was.
    XL...Round Rock, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Perfect! @marianneiamele1‌ did you have any snap shots of your Salmon?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • marianneiamele1
    marianneiamele1 Posts: 119
    @NPHuskerFL‌ ...no, wish I had. From now on I will be taking photos!
    XL...Round Rock, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
    @marianneiamele1‌ If not....tsk tsk tsk. You know the rules by now. No pics=it didn't happen. ;)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Look forward to your next discussion with pics. Thanks for sharing :)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • stemc33
    stemc33 Posts: 3,567
    edited July 2014
    No pics = didn't happen. Ugh. @NPHuskerFL‌ beat me to it.

    I'm not a cedar plank fan. I just like to use disposable expanded metal and flavor with applewood. Cook direct with flesh to the fire for a short time. Then flip so the skin is on the mesh. When your ready to pull the fish, just slide a spatula in between the skin and meat. Skin stays and meat only goes on plate.

    image
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    edited July 2014
    I'm glad it turned out well for you! I love salmon and am fortunate enough to have easy access here in the PNW. Would love to go fishing sometime and stock my freezer. Yummy!
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • cook861
    cook861 Posts: 872
     @marianneiamele1‌  not a fish person but sounds good
    Trenton ON 1 mbge for now
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  • caliking
    caliking Posts: 19,780
    btw, what IT do you folks usually cook salmon to? I think I'm yet to find the sweet spot.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • marianneiamele1
    marianneiamele1 Posts: 119
    @caliking...sorry, but what do you mean by IT?  @stemc33 I am going to google that...sounds interesting.  I was actually wondering if there was an alternative to a plank.  I hate having to keep that in stock.
    XL...Round Rock, TX
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  • caliking
    caliking Posts: 19,780
    It means internal temp of the food being cooked :)

    I use a frog mat when I cook fish on the. Nothing sticks to the grid and cleanup is easy.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • marianneiamele1
    marianneiamele1 Posts: 119
    @caliking‌ we never too it's temp before...we always had dried out salmon on the barbie and put ranch dressing on it. The frog mat sounds interesting, I am checking it out!
    XL...Round Rock, TX
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  • tksmoke
    tksmoke Posts: 776
    @caliking -  I shoot for an IT of 125.  At this temp, the meat is darker red inside, and some folks are put off.  135 is about as high as you would want to go, and still have it be moist.  Of course, some will say they likes it well done.  Crispy critters for them.  It's a shame to waste good salmon...  It's like cooking Ahi vs. searing - Yuck!!!
    Santa Paula, CA
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  • marianneiamele1
    marianneiamele1 Posts: 119
    @tksmoke‌ good info!
    XL...Round Rock, TX
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