Big Green Egg Salmon Recipe (2024)

FAQs

How to cook salmon on Big Green Egg? ›

Liberally oil the skin side and season with salt and pepper. Carefully oil the grate of the Big Green Egg and lay the salmon skin side down. Top with dill butter or fresh dill and butter or your herb of choice or nothing at all. Cook for about 15 minutes or until the internal temperature is 125-130F.

Firmness: Cooked salmon should be firm but still moist. When you press down gently on the flesh with a fork or your finger, it should feel slightly resistant but still give way easily. If the salmon is still hard or resists your fork, it needs more time to cook. If it is mushy or falls apart, it may be overcooked.

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C. Soak the plank in water for at least 30 minutes. Cover the salmon in the seasoning, lemon zest and brown sugar; arrange the orange slices on top.

How hot should your grill be to cook salmon? I recommend grilling salmon at a medium-high heat, or 375 to 400 degrees F so that it gives the salmon a nice char while sealing in all of the moisture. This will prevent the salmon from overcooking.

Let the salmon smoke for about 20 minutes. Take the salmon fillets from the EGG, remove the skin and serve with a garnish of your choice.

Set the EGG for cold smoking at 50-70°F (watch the video for set up). Add the salmon to the grid and smoke for 1 hour.

Salmon cooks quickly on the grill (usually no more than 12 minutes total), so don't walk away or get distracted. The salmon will be medium-rare when an instant read thermometer inserted into the thickest portion reads 120 degrees F. Let it rest for a few minutes before serving to allow for some carryover cooking.

Eating raw or undercooked salmon can put you at risk of contracting foodborne illnesses, such as salmonellosis, norovirus, and Vibrio infections. Salmonella is a type of bacteria that can be found in raw or undercooked salmon, and it can cause symptoms such as diarrhea, fever, and abdominal cramps.

How Can I Tell When It's Done? Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

There are three important things you'll need to keep your salmon from sticking to the grill: heat, oil and patience. With only these things, you'll be able to place your salmon (and other flaky fish) directly on the grill without needing anything between them like a cedar plank, aluminum foil or even a fish basket.

Is cedar plank salmon worth it? ›

A cedar plank is a great grilling accessory for infusing smoky flavor and keeping food moist. Salmon is the most popular option for plank grilling, but really anything goes. Soak your planks before grilling to keep them from burning too quickly.

Place one salmon portion on each cedar plank, skin side down, then place the plank in the grill. Cook with the lid closed to allow the smoke to flavor the salmon. Cook until the salmon flakes easily with a fork, or the internal temperature reaches 145°F, approximately 10 minutes or less for a 1” salmon.

While you can grill salmon without foil (see these classic Grilled Salmon Fillets and Cedar Plank Salmon for recipes), for a foolproof method that works especially well for a large piece of salmon, use the foil packet method. Using foil to make a packet around the salmon keeps the salmon moist when grilling.

Close the lid and let the salmon cook for 3-4 minutes. Before flipping, check to see if the salmon is sticking to the grates. If it is sticking, then it needs to cook a little longer. Check back in another minute.

Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon.

This smoked salmon recipe is marinated overnight in a mixture of soy sauce, brown sugar, salt and cracked pepper. It's then smoked on the Big Green Egg (or your favorite smoker) at 200-220 F.

Set EGG for direct cooking at 400°F/204°C. In a small bowl, combine cumin, sugar, and coriander. Brush fish with olive oil and sprinkle with spice mixture. Grill fish on oiled cooking grid for 3-5 minutes per side until cooked to your liking.

Rub vegetable oil on the standard grid (Stainless Steel Grid) using paper kitchen towels. Scatter the soaked Apple Smoking Chips on the glowing charcoal, put in the convEGGtor and place the grid in the EGG. Place the salmon fillets skin side down on the grid, close the lid and allow to smoke 20-25 minutes.

Cook it entirely skin side down, over indirect heat, both for ease and to develop deliciously crispy skin without overcooking. The flesh side won't show any grill marks, but the texture and flavor more than make up for it.