No special equipment is needed for this cook.
BGE Set Up
Direct with the cooking grate on the Fire Ring.
Cook at a dome temperature of 325 – 350F
Grill until the salmon flakes easily with a fork, or to a minimum internal temperature of 125F. Approximately 15 – 20 minutes.
When cooking salmon, the quality and freshness of the fish is paramount. I always buy my salmon from the grocer the same day I will cook it, and try to by wild caught Sockeye when I can afford it. Quality and freshness make a huge difference in the final product.
I don’t do anything fancy when I prep salmon; simply rub with olive oil and season with Dizzy Pig Raging River Rub. I let the seasoned fish sit in the fridge covered, for at least an hour before cooking. Then, right before I put it on the Egg I’ll season it once more with the same rub.
We are grilling Direct, so set your cooking grate directly on the Fire Ring and you’re all set!
Stabilize your Big Green Egg at a Dome temperature of 325 – 350F. Put the salmon on the grill skin side down, close the Dome, and grill for approximately 15 – 20 minutes. Check the done-ness with either a toothpick or fork; it should flake easily. The recommended internal temperature is 125F, if you are checking with a ThermaPen.
The cook times on the salmon will vary and depend on how hot your fire is, how big the filet is, and how you prefer your salmon. Most filets I buy from the grocery store aren’t too thick, so I never have to cook them for more than 20 minutes. I like to grill salmon at a lower temperature because I get more consistent results, and cooking at a lower temperature reduces the risk of overcooking it. To me, cooking at a lower temperature is the secret to this recipe. Yes, it takes more time but it is definitely worth it! There is nothing worse than ruining a beautiful filet of salmon by overcooking it.