Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: hikerman on October 04, 2016, 09:00:37 PM
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I've got a new buddy in the meat dept. at my local grocery store. After chit-chatting for a while, I finally asked him if he could tell me when they were gonna put beef shorties out as mgr. specials again. He said they would have to move some salmon first. What kind I asked, he told me sockeye but it should go fast. I had to work a little late tonight, and assumed the worst, that all the salmon would be gone. Sure enough when I got there, no salmon in sight. Bummer! But there in the glass window was my buddy smiling. He came out with a pkg. that he put aside for me. What a guy! I thanked him profusely!
Put the 1.75 lb. filet in 1/2C maple syrup and 1/2 C soy sauce for 30 minutes. This gave me time to get the D. Boone cranked up to 400F burning maple-hickory-cherry. Added a potato pack. At 400F it was salmon on! Got a glaze of maple syrup, honey, soy the last 10 minutes. Pulled it at 118F IT, tented for 5 minutes, and cut into portions. Plated with evoo, garlic red potatoes and a small salad. Tasted wonderful. And we both liked the flavor the marinade and glaze lent to the salmon, without overpowering the fresh taste!
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Salmon looks great and nice sides too!!! Don
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No more sockeye here :( I did stock up on that and CoHo so we can have wild caught salmon without having to break the bank for King Salmon. Yours looks great!
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That's a beautiful looking Sockeye salmon filet. Excellent job.
I often cook my salmon at 400ºF too but pull it at an IT of 145ºF. At that IT I find that my salmon is still moist. You pulled yours at 118ºF - curious as to your choice to pull it at that temp.
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That's a beautiful looking Sockeye salmon filet. Excellent job.
I often cook my salmon at 400ºF too but pull it at an IT of 145ºF. At that IT I find that my salmon is still moist. You pulled yours at 118ºF - curious as to your choice to pull it at that temp.
Pulled @ 118, tented for 5 minutes in a warm oven, got to 126F. Tender and moist!
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Thanks for the clarification. Sounds good.
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Good price and it looks great. The seafood place gets salmon flown in here every Thursday. I may just have to go by there tomorrow and check it out after seeing yours.