salmon

newsense · June 2001

I want to try Gretl's salmon with dijon bourbon glaze. I have a 1.5-pound slab of fresh salmon from Lake Michigan. The recipes I see call for a 350-400 degree cook for up to an hour-and-a-half, but they use a much larger portion of salmon. Suggestions on cook time and temp? Thanks

Unknown · June 2001

newsense, I usually only cook Lake Huron Salmon direct for about 8 minutes, skin side down, at 375°.

Wise One · June 2001

newsense, I was looking through recipes and most call for cooking about 6-10 minutes at 350-400 direct. Gretl's Salmon calls for indirect heat which may be why she goes so long. Of course she is also talking about a 3-4 pound filet which may just atke that much longer.

Nature Boy · June 2001

newsense,
As you are cooking over a drip pan with water in Gretl's recipe, the cooking level temp will be quite a bit lower than the dome. For a smaller piece I would probably go with 325 or so for maybe an hour. You want a good caramelization and some smoke penetration as well. When it wants to flake you can pull it. Salmon has some fat and can handle going a bit longer without drying, so timing is not super critical....like when you are cooking direct at higher temps.[p]Enjoy it. The recipe is top notch.
NB

Trout Bum · June 2001

newsense,
I've used Grelt's recipe three times in the last 4-5 weeks. I follow it exactly and have done only 1/2 of a filet twice and a whole one once. I use aplate sitter legs up with a drip pan in the middle and the grate on top of the legs. Mine have allways been done at 340-350* and run around the 1 hour mark. Maybe a hair longer for the whole one. Cook until the meat just begins to flake. It is great, see pic!
B D

[ul][li]Gretl's Salmon[/ul]

salmon

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