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Need help with Salmon

clemsontyger97
clemsontyger97 Posts: 400
in EggHead Forum
I was planning to try cedar plank salmon, but tonight my wife brought home some salmon before I've had a chance to get any planks.   So now I am about an hour away from cooking without much idea of how I need to do it with it being direct.   Can anyone just point me in general direction of grill temp and approx cook time?   
--Because I'm like ice, buddy. When I don't like you, you've got problems.

KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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Comments

  • fljoemon
    fljoemon Posts: 757
    You can cook raised direct at 375 for 12 to 15 minutes while me basting the salmon frequently.

    This is a good recipe courtesy of
    @egret
    Ingredients:
    Salmon fillets (with skin on), 4 to 5 ounces per serving
    1/2 cup soy sauce
    1/2 cup lemon juice
    1/3 cup brown sugar, packed
    1/4 cup vegetable oil
    2 cloves garlic, crushed
    2 tbsp butter, melted
    2 tbsp maple syrup
    Your favorite commercial or homemade dry BBQ rub, to tasteInstructionsCombine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar. Pour into a zippered-top plastic bag and add salmon. Marinate in the refrigerator for 3 to 6 hours.After marinating, allow the salmon to stand at room temperature for 30 minutes before grilling, then pat dry with a paper towel.Mix together the butter and maple syrup and brush over entire surface of the salmon. Sprinkle with a liberal amount of BBQ rub.Set the EGG® up for direct cooking at 350°F, place the salmon on a fish grid and cook for 15 to 20 minutes. Salmon is done when a knife inserted in the fillet slides in easily with no resistance and flesh is no longer opaque.Remove salmon; using a clean brush, brush on any remaining maple syrup/butter mixture and wrap in foil for 5 to 10 minutes before serving.
    LBGE & Mini
    Orlando, FL
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited June 2015
    clemsontyger97 said:
    I was planning to try cedar plank salmon, but tonight my wife brought home some salmon before I've had a chance to get any planks.   So now I am about an hour away from cooking without much idea of how I need to do it with it being direct.   Can anyone just point me in general direction of grill temp and approx cook time?   
    I cook salmon all the time, I never use a plank, and it comes out awesome!

    You can do normal grid height or raised direct.  Both equally good, you just cook it shorter when it isn't raised.

    • The main tip here is only flip it once. 
    • Season the fish however you like, with some olive oil and maybe some wine or lemon (don't let it sit too long with that lemon).
    • Put the salmon on, flesh side down.
    • Wait a few seconds and give it a quick little slide to break that initial adhesion.  (that will prevent it from sticking when you flip it)
    • Leave it there for a few minutes and flip it skin side down and cook to your desired done-ness.

    Depending on the thickness of the salmon, I'd say it is 3-4 minutes per side direct, and 4-6 minutes per side raised direct.  We like it medium rare.

    It'll be awesome and you will be amazed how much of the lump flavor comes through in such a short cook. 

    If the fish had a little bit of a strong smell, I give it a good hit of lemon after I flip it.  You can also add some butter at that point if you like, but I rarely do.

    Grill temp - I'm not real fussy as it is such a short cook - but you're in the 350 range.  It's not a low and slow and it sure as heck isn't a pizza cook.

    Enjoy!  :plus_one:   Let us know how it turns out.
    LBGE/Maryland
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  • SkinnyV
    SkinnyV Posts: 3,404
    edited June 2015
    Never use a plank either , pull before it hits 140.... Let it hit that resting. Just made a whole wild filet the other day my neighbor gave me.
    Seattle, WA
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  • SoCalTim
    SoCalTim Posts: 2,158
    Lotsa of great advice here ... my advice, keep it simple and don't overthink. Just roll with it.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Jackh
    Jackh Posts: 109
    I just did 2. Made a foil pocket put  few asparagus on the bottom with little oo salmon on top some sliced lemon and fresh dill cooked at 350 indirect for about 30 min.
    Lg&Sm ---Middleport NY
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  • clemsontyger97
    clemsontyger97 Posts: 400
    Thanks all for the tips earlier.  Went direct-raised around 375-400.  Flesh side down for 3 minutes, skin side down for around 5 or so.   Maybe overcooked it just slightly, but still very good.  
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • stemc33
    stemc33 Posts: 3,567
    Nice. Did you separate the flesh from the skin on the grill?  
    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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  • clemsontyger97
    clemsontyger97 Posts: 400
    I think it would have but I pulled it all off in one piece.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • stemc33
    stemc33 Posts: 3,567
    clemsontyger97 said:
    I think it would have but I pulled it all off in one piece.
    I do it with the smaller pieces. After its on the plate/platter, I just toss the skin to the cat. If you have people over,they'll think it's a cool trick.

    Looks really tasty. Have you ate wood planked fish previously? How'd it compare? This is definitely my preferred technique. 
    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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  • KiterTodd
    KiterTodd Posts: 2,466
    edited June 2015
    Looks great!  Thanks for sharing the results.

    When I cook it that way, the fish slides right off the skin as you serve it.  Portion with spatula, slide, the skin stays on the serving platter.

    That assume you are cooking one large piece of fish instead of several smaller ones.  That's better for keeping it moist anyway.  Ends are well done, center is perfect medium rare.  Yumm!

    Now, the most important question... did your wife like it?
    LBGE/Maryland
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  • Carolina Q
    Carolina Q Posts: 14,831
    Why are you guys trashing the skin? Sorta like crispy chicken skin, good eats!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • SkinnyV
    SkinnyV Posts: 3,404
    Nice work, forgot to add i always do skin side down. Direct or indirect you can get to 136-7 and pull. Done temp is 140.
    Seattle, WA
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  • buzd504
    buzd504 Posts: 3,878
    Carolina Q said:
    Why are you guys trashing the skin? Sorta like crispy chicken skin, good eats!
    Yes!!!!
    NOLA
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  • clemsontyger97
    clemsontyger97 Posts: 400
    KiterTodd said:
    Looks great!  Thanks for sharing the results.

    When I cook it that way, the fish slides right off the skin as you serve it.  Portion with spatula, slide, the skin stays on the serving platter.

    That assume you are cooking one large piece of fish instead of several smaller ones.  That's better for keeping it moist anyway.  Ends are well done, center is perfect medium rare.  Yumm!

    Now, the most important question... did your wife like it?
    Yes sir she did, so that definitely means it will be make its way into the rotation.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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  • aukerns08
    aukerns08 Posts: 253
    Looks like you nailed it to me.  The whole plate looks delicious.  Salmon is probably my favorite fish to eat, grilled or otherwise.
    Large and Mini BGE

    Hamilton, VA
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  • caliking
    caliking Posts: 19,780
    buzd504 said:
    Carolina Q said:
    Why are you guys trashing the skin? Sorta like crispy chicken skin, good eats!
    Yes!!!!


    +1 :)

    I use a frogmat, which makes it easy peasy.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • tgkleman
    tgkleman Posts: 216
    I go indirect, without a plank, marinated in sesame ginger dressing.  Take it off at 142F.  My 13 year old daughter doesn't order salmon at restaurants anymore because she likes mine better :)
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  • clemsontyger97
    clemsontyger97 Posts: 400
    tgkleman said:
    I go indirect, without a plank, marinated in sesame ginger dressing.  Take it off at 142F.  My 13 year old daughter doesn't order salmon at restaurants anymore because she likes mine better :)
    I am definitely doing something right because my 6 yr old girl...who is among the world's pickiest eaters ("There's SAUCE on the pizza!" tried it and asked for more.   
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
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