I recently got a Big Green Egg and am learning to use it and love it more and more each day. The first thing I officially smoked on the egg was a nice piece of wild sockeye salmon. I figured it would be a short smoke and a bit on the forgiving side since I would not have to maintain a low temperature for hours and hours and hours.
Not bad for a first attempt! Flaky, slightly smoky and delicious.
Level of Difficulty:Easy
Time Required:Prep Time – 10min; Cook Time – 25-35 min
1 large wild salmon filet (don’t use the farm raised stuff for a good smoked salmon)
2 T brown sugar
4 T ponzu
1 jalapeno or Serrano pepper, finely diced
1/2 T fresh cracked black pepper
1t ginger powder
Special Equipment and Other Items Needed:
Big Green Egg or smoker of your choice
Preparing Smoked Wild Salmon on the Big Green Egg:
Get your egg started and at about 275 degrees with the smoke plate on (notice how brand new and pretty mine was in this picture).
Choose some wood for the smoke. I had apple wood on hand and used it and I liked it. A friend told me that alder wood is the best with salmon so I’ll try that next time. Soak those and get them smoking on the Egg.
When the smoker is ready, add the salmon. Mix the other ingredients in a bowl and baste them on the salmon. I basted a few times during the cooking process.
After about 20 minutes, check for your desired level of doneness. Even on a smoked salmon, I like mine a bit on the just done side. I pulled mine off at about 25 minutes. When it flakes just slightly, you’ll know it is at least ‘done’. Then you can just cook until you like it.
When I make this again, I might add some more heat in the form of some red pepper flakes or a second pepper.
I’m sure this is fantastic if you like salmon. I’m just wondering at what point you will make something on the egg I will eat….AND invite me over! ~Denise