Best way to do salmon on a bge?

[Zedsdead]

What is the best way to cook salmon on a bge? Can I cook it on o the stock grid or would I want to do it on a wood plank or porcelain grid?

[deguerre]

Here's one of Ross In Ventura's threads:

http://www.bbq-brethren.com/forum/showthread.php?t=81701

He has several other salmon and other fish cook threads on his BGE too, all of which are truely outstanding.

[deepsouth]

i like to start mine on aluminum foil and then pull it off onto the grill grate to get some nice marks on it.

[WineMaster]

Make a compound butter with 1 stick of soft butter a handfull of fennel tops and a handfull of dill tops chopped. Smear on salmon. Cook indirect till done then put on grate to glaze with bourbon teriaki. (1/4 c. teriaki a jigger of your fav bourbon.

[swamprb]

I don't like burnt fish skin and some planks are too big for my Large, so if I'm inclined to do salmon on the Egg, I just grill it on a sheet of foil.

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_1608_1.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_1614.jpg

Gotta go with the Dizzy Pig "Raging River"!

[deepsouth]

^^^^

there ya go.

[Zedsdead]

I don't like burnt fish skin and some planks are too big for my Large, so if I'm inclined to do salmon on the Egg, I just grill it on a sheet of foil.

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_1608_1.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ceramics/IMG_1614.jpg

Gotta go with the Dizzy Pig "Raging River"!

I just grAbbed that raging river rub 5 minutes before I read your post. By the way, did u put anything on that asparagus before putting it on the egg? I'm looking to start trying vegetables on my egg.

[swamprb]

I just grAbbed that raging river rub 5 minutes before I read your post. By the way, did u put anything on that asparagus before putting it on the egg? I'm looking to start trying vegetables on my egg.

EVOO and Himalayan Pink Sea Salt.

http://www.sustainablesourcing.com/

[deepsouth]

EVOO and Himalayan Pink Sea Salt.

http://www.sustainablesourcing.com/


i use evoo and sea salt as well, but grill them direct.

[deguerre]

i use evoo and sea salt as well, but grill them direct.
Evoo, sea salt for me too but also a light dusting of garlic powder.

[SmokeJumper]

I recently did a rolled and grilled salmon stuffed with creamed leeks a la Tyler Florence. It was a huge crowd pleaser and has been requested again by my wife.

The stuffing was butter, leeks, lemon juice/zest, fennel and cream cooked down until soft and thick - about 10 minutes. I butterflied the salmon fillet across it's length (gill to tail) without cutting through to the skin. I seasoned with sea salt and pepper and stuffed with the leak mixture, rolled it skin side out, and tied the roll off every 4 or 5". I direct cooked for a couple of minutes with turning and then moved it indirect onto a smoking wet alder plank for a few more minutes until the internal salmon was still a bit cool. I pulled it, let it rest a few minutes, and cut it into 2 inch pinwheels.

I have capture some pics next time around.

[PatioDaddio]

This way! (http://www.bbq-brethren.com/forum/showthread.php?t=79950) :wink:

http://files.patiodaddiobbq.com/images/food/fish/SlamminSalmon_1_6.jpg

John

[chikenskin]

I don't care for fish but the wife wanted salmon so I did mine with EVOO salt, pepper and a light dusting of BB'sButt Rub and grilled them direct right on the grate skin side down at 375 to 400 for around 15 to 20 minutes till the inside temp was about 130, pulled 'em and let 'em rest for a few minutes then served 'em up. Everyone loved 'em, even me (and I don't care for fish).
I think next time though I'm doing them on a plank like PatioDaddio's above. Those look great...

[Stoke&Smoke]

This way! (http://www.bbq-brethren.com/forum/showthread.php?t=79950) :wink:

http://files.patiodaddiobbq.com/images/food/fish/SlamminSalmon_1_6.jpg

John

John that is one awesome looking slab-o-fish! I love doing salmon on a cedar plank, but your glaze looks like it'd take it right over the top!:clap2:

[deepsouth]

This way! (http://www.bbq-brethren.com/forum/showthread.php?t=79950) :wink:

http://files.patiodaddiobbq.com/images/food/fish/SlamminSalmon_1_6.jpg

John

that looks really good.

[PatioDaddio]

Thanks, guys. It is pretty darn good, if I might be so bold as to say so.

John

[deguerre]

Thanks, guys. It is pretty darn good, if I might be so bold as to say so.

John
Go ahead and be bold John. No braggin', just fact.:thumb:

[Sledneck]

one of my favorites http://www.thepickledpig.com/forums/seafood/31-smoked-salmon.html

[deeman]

I will have to try that recipe!

[thirdeye]

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC00109aa.jpg


I just wait for questions like this.... I don't think I've ever had salmon off my Egg that I didn't like. :thumb:


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09866a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2012/DSC09772a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC09521a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2011/DSC08906aa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2010/DSC07957a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07684a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07640a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/dsc01345aL.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%204/DSC01533aBb.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC05177JPGa.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC05165b.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%207/DSC04544a.jpg


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%206/DSC04054a2.jpg

[ljh34465]

Wayne, doesn't putting parchment between the cedar and the fish pretty much negate the use of the plank??

Glad you wait for occasions like this, those are some great examples of grilled salmon.

My recommendation for grilled asparagus is Todd's Dirt and I concur about Ragin River for the salmon

[thirdeye]

Wayne, doesn't putting parchment between the cedar and the fish pretty much negate the use of the plank??

Glad you wait for occasions like this, those are some great examples of grilled salmon.

My recommendation for grilled asparagus is Todd's Dirt and I concur about Ragin River for the salmon

90% of all the fish I cook has the skin on, and that shot with the parchment was a skinless fillet. I suppose it's possible for flavor from a fragrant plank (like cedar) to make it into the fish, but I mostly use alder planks for fish. So, skin-on or skinless, the fish does produce liquids at the plank as it cooks, and when cooking skin-on fillets the skin most likely acts as a barrier of sorts.


http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%209/DSC07422acloseup.jpg


It's hard to see, but when a plank begins to char on the bottom, the smoke kind of rolls around the edges and bathes the fish in an envelope of smoke. That's where I think the most flavor comes from. The other thing I like about plank cooking is the moisture retention since the plank is a heat shield of sorts.

[BBQ_MAFIA]

Mrs Mafia is out shopping. I just called her, guess what I told her to pick up!!!

Thanks for all the pics.....you sure got me hungry.

[thirdeye]

I'm thinking the same thing...