Hey there, my fellow food adventurers! Today, we’re diving into the Big Green Egg smoked salmon recipe. Get ready to unlock the secrets of making a salmon so good, it’ll have your taste buds doing a happy dance!
How to make smoked salmon on a Big Green Egg
Picture this: a lazy Sunday afternoon, friends and family gathered ’round, the smell of wood smoke in the air… and a slab of gorgeous salmon ready to be transformed into a culinary masterpiece. Now, let’s break down how to make this magic happen step by step!
- Prep that Salmon: Start with a fresh salmon fillet, and don’t be shy about giving it a good rubdown with your favorite seasonings. I like to mix it up with a dash of dill, garlic powder, and a sprinkle of lemon zest for that zing!
- Fire Up the Egg: This is where the Big Green Egg earns its keep. Set it up for indirect cooking, aiming for a temperature around 225°F. I know, I know, patience is a virtue, but trust me, it’s worth the wait.
- Pick Your Wood: Now, let’s talk wood – it’s like choosing the perfect outfit for your salmon. I’m all about that hickory goodness, but applewood and alder can bring some sweet flavors to the party too.
- Time to Smoke: Place that salmon fillet on the grill grates, and let the smokin’ begin! Close the lid and let it work its magic for about 1.5 to 2 hours. Oh, the anticipation!
- Salmon Sense: Keep an eye on your fishy friend – when it flakes easily with a fork, it’s game on! Remove it from the Egg and let it rest for a few minutes. And there you have it, a salmon that’s smokin’ in both senses of the word!
Now, let’s talk wood – the unsung hero of smoked salmon. My go-to? Hickory, baby! Its bold flavor stands up to the rich salmon, creating a taste explosion in your mouth. But if you’re feeling adventurous, give applewood a whirl – it adds a touch of sweetness that’ll have you singing its praises.
How long will it take to cook
Patience is key, my friends! Smoking salmon is like nurturing a delicate relationship. Aim for around 1.5 to 2 hours at 225°F, and don’t rush the process. You’re creating flavor magic, and magic takes time!
What to serve
Now, let’s talk about the perfect supporting cast for your star – the smoked salmon. Serve it up on a toasted bagel with cream cheese for that classic combo, or get fancy with some crème fraîche and a sprinkle of chives. Oh, and a side of lightly dressed greens? Perfection!
What to do with leftovers
So, you’ve got some leftover smoked salmon, huh? Don’t let it go to waste! Toss it into scrambled eggs for a breakfast upgrade, or create a killer smoked salmon pasta with capers and lemon. Your taste buds will thank you.
Well, my fellow food explorers, we’ve journeyed through the smoky wonderland of Big Green Egg smoked salmon together. From the first sizzle to that last, perfectly flaky bite, it’s been a flavorful adventure!
Thanks for hanging out and joining me on this salmon-filled escapade. Remember, life’s too short to eat boring food, so fire up that Big Green Egg and let the salmon smokin’ festivities begin! Until next time, keep it smokin’ and keep it delicious!
Big Green Egg Smoked Salmon
Unlock the secrets of a mouthwatering big green egg smoked salmon recipe that will impress both family and friends. Elevate your grilling game with this irresistible dish!
- 1 salmon fillet about 2 pounds, skin-on
- 2 tablespoons olive oil
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- Zest of 1 lemon
- Salt and pepper to taste
- Hickory wood chunks about 2 cups, soaked in water for 30 minutes
Prepping the Salmon
- Season the Salmon: In a small bowl, mix together the dried dill, garlic powder, and lemon zest. Pat the salmon fillet dry with paper towels and brush both sides with olive oil. Sprinkle the seasoning mixture evenly over the fillet, making sure to cover all areas. Season with pepper and salt to taste.
- Let it Marinate: Once seasoned, cover the salmon with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Setting Up the Big Green Egg
- Prepare the Egg: Fill the Big Green Egg with charcoal and add your soaked hickory wood chunks. Light the charcoal using fire starters, and open the bottom and top vents to allow for airflow. Aim for a temperature of around 225°F.
- Wait for the Smoke: Wait until the charcoal is covered with a thin layer of gray ash, and the smoker is emitting a steady stream of thin blue smoke. This is the perfect time to introduce your salmon to the smokin' chamber!
Smoking the Salmon
- Place the Salmon: Gently place the salmon fillet, skin-side down, directly onto the grill grates of the Big Green Egg. Close the lid and let the smokin' magic begin!
- Monitor and Relax: Keep an eye on the temperature inside the Egg using a meat thermometer. You're aiming for an internal temperature of 145°F, which usually takes about 1.5 to 2 hours. Resist the urge to peek too often – let that salmon bask in the smoky goodness!
The Grand Finale
- Check for Doneness: When the internal temperature of the salmon reaches 145°F and the flesh flakes easily with a fork, it's showtime! Carefully remove the salmon from the Big Green Egg using grill tongs and a wide spatula. Place it on a serving platter.
- Rest and Serve: Let the salmon rest for a few minutes – it's been through quite the flavor transformation! After the rest, serve.