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Salmon a lesson learned

Ross in VenturaRoss in Ventura Posts: 7,233
edited 6:27AM in EggHead Forum
Usually I cook Salmon at a higher Temp. on a CI., this tim I cooke on a raised grate at a lower temp.
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With Cajun's Choice Blackened Seasoning, butter, and lemon juice
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On a raised grid @350*, turned at 12-min. pulled at 25-min. 140* interior temp.
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Served with asparagus
This is a good way to cook Salmon, the lesson learned is pull at 130*

Thanks for looking

Ross

Comments

  • Lawn RangerLawn Ranger Posts: 5,466
    Seems learning lessons (good or bad) is geeting fashionable. Seems like I'm learning one every time I fire up the Egg, lately. :S

    Good looking fish!

    Mike
  • WoodbutcherWoodbutcher Posts: 1,004
    It looks great Ross! Thanks for sharing. I think I usually do salmon to 135. I like the simplicity in your recipe.
  • Thanks Mike, it is a true way of life!

    Ross
  • Thanks for sharing Ross.I'll have to try that.
    No sticking on the grate either.How'd you do that? Butter?
  • Kenny 13Kenny 13 Posts: 321
    Salmon looks great Ross! I'll be giving some a try soon.
  • Thanks Dale

    Ross
  • Thanks Jon, when the grate got up to temp. I rubbed it down with olive oil and again before I put the Salmon on

    Ross
  • Thanks Kenny

    Ross
  • Yummmm! :woohoo:

    Very similar to the way we cook it (400-450*, though).

    I try to pull at 120-125*, then rest under foil for 5-8 minutes. Moist, but still flakes.
  • Ross,
    I follow Trex's directions and pull at 137* which seems just about right.
    Regards,
    Rich
  • Thanks Clark

    Ross
  • Thanks Rich, I'm going to pull a little sooner next time

    Ross
  • EggsakleyEggsakley Posts: 1,017
    I fooishly bakes some in the OVEN the other night and it sucked big time. After your post I will never go any other way but Egged. Thanx.
  • Thanks for posting Ross. Salmon looks very good. I prefer my fish to be cooked all the way through, so pulling at 140 would probably be good for me. I imaging cooking on the BGE keeps in more of the juices, so you do not end up with really dry fish even if it is a bit overcooked.

    I can't wait for wild salmon season to start again so I can cook some of the good stuff.
  • NoVA BillNoVA Bill Posts: 3,005
    Ross, thanks for sharing. I must introduce more fish into our diet.
  • That a very kind of you to say that Bruce

    Ross
  • Thanks Dave, it won't be long and Salmon season well be here

    Ross
  • Thanks Bill, me too

    Ross
  • TXTrikerTXTriker Posts: 1,177
    Looks good Ross. I did salmon last night also and for the life of me, I couldn't remember what I did last time. I pulled the pictures and even printed them. I couldn't tell if I had a plate setter or not. I attemped something at least similar and it was not as good.

    I did mine indirect at 400 degrees on lemon slices. I had no idea of the marinade I had used so I made one up. I was only doing one semi-large piece of salmon so I poured 1/2 cup of balsamic vinegar and added juice of one lemon. This sat in the refrig for about an hour. Then I put it on the grill on lemon slices indirect. Next time I will do direct because it seemed to take forever to get to 130. My wife likes her's well done so I had to go longer.

    Last time I thought was closer to yours. Direct about 350 for much less time.

    Good cook and yours inspires me to try again soon.
  • Another nice cook Ross! :)

    Really nice pics as well. I can almost taste the salmon.
  • Do the temps to pull Salmon apply to all kinds of fish? I've always cooked by sight and pulled as it started to flake.
  • Capt FrankCapt Frank Posts: 2,578
    Those temps are pretty reliable for anything I've ever cooked, but a lot of fish filets are to thin to get an accurate reading, so I depend a lot on flaking and texture [turning opaque and rebounding to finger pressure]. Hope this helps a little. B)

    Capt. Frank
    Homosassa, FL
  • Thanks Ray, and have a great cook next time

    Ross
  • Thanks Rebecca, you are too kind

    Ross
  • I think it all depends on the density and the size of the fish although I may be wrong!

    Ross
  • Thats what I wanted to say Frank B)

    Ross
  • BeliBeli Posts: 10,751
    Beautiful as usual Ross.......I'm cooking more fish lately.....TKS for sharing
  • muklmukl Posts: 66
    One thing to watch for when cooking salmon is the white "fat" coming out of the top. What happens is when the fish cooks skin side down, as it gets done, it will force the "fat" out the top.

    I'm not saying this is an exact indication of being done...you definetely need to monitor it with a thermometer, but be very aware when cooking that if you see the white "fat" you are really close to being done if it isn't done already. Don't walk away!!!!

    Salmon has such great flavor...I hate it when it's dressed up too much. I keep it simple. Salt and lemon pepper, and my favorite is a dusting of Raging River. Though Tsunami Spin is a close second. Then again, I like Shaking the Tree.

    Dammit...I need to place another order with DP and make sure I get Pineapple Head.
  • Thanks Beli, you and your family have a great weekend

    Ross
  • Thanks mukl for the tips

    Ross
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