Yesterday, Ben and I set out to cook a salmon on the Big Green Egg. We picked up a whole salmon at the farmer’s market. $36 for 7lbs of the freshest, most beautiful, chunk of Salmon I have ever worked with. I then did a horribly job of deboning it — Salmon doesn’t work quite like bass — but still managed to effectively butterfly the fish and leave the filets largely intact.
As seen in the picture, we stuffed it with tangerines, onion, fresh dill, ginger, brown sugar, red wine followed by a salt rub on the outside. After sitting in the fridge for a couple of hours, we grilled the salmon on the BGE at 200 degrees until the internal temperature hit 120 degrees. As the internal temperature of the salmon crossed 95, we gradually reduced the BGE temperature to about 180. After letting the salmon rest under foil for 10 minutes, we dug in with a fine glass of wine in hand.
It was the most sublime salmon I have ever tasted. More tender than lightly poached salmon, but with all the complex flavors imparted from grilling. Since it was grilled as seen in the picture, the grill flavors were pretty mild. Next time, I think I’ll cook at a slightly lower BGE temperature and the salmon laid open on the grill grid.
The BGE is proving to be an absolutely amazing piece of grill engineering. The temperature is just rock solid stable and the key to success is a thermometer in both the thing being grilled and in the BGE itself. Then, do not ever open the BGE unless you explicitly need to adjust the food itself.
Next up? Either a smoked turkey or ribs…