EGGARY Posted August 24, 2012 Report Share Posted August 24, 2012 What is the best Temperature to grill Salmon ? Thanks. Quote Link to comment Share on other sites More sharing options...
dub Posted August 24, 2012 Report Share Posted August 24, 2012 Re: Temperature for Grilling Salmon 450 or so -fast&hot,cuz I like the skin crispy -OR- 250 lo-n-slo with lotsa smoke. dub(HTH,YMMV) Quote Link to comment Share on other sites More sharing options...
Syzygies Posted August 24, 2012 Report Share Posted August 24, 2012 Re: Temperature for Grilling Salmon I like 250 slow, after a light brine (1/2 cup salt, 1/3 cup sugar per gallon water) for four to six hours. On a bed of basil in a Spanish cazuela, with apple smoke. Cook until melting, don't dry it out like everyone serves it to you, this will be rather close to 130 F internal for comfort. The salmon will then "spall" white goop. This really doesn't bother us. Those who are bothered (or are going for a pro look for appearance's sake) will give the salmon a couple of hours fridge time air-drying, to cure a hard surface that won't spall. Either way, I was just eyeing the dregs of our pesto basil, thinking it was time to have this dish again! Quote Link to comment Share on other sites More sharing options...
lee grabowski Posted August 25, 2012 Report Share Posted August 25, 2012 Re: Temperature for Grilling Salmon I have just learned about the "spall" (the white goop that comes out of the Salmon), and if you cook at a lower temp. 250 deg. you will have less "spall" then at the higher temperatures. Quote Link to comment Share on other sites More sharing options...
tony b Posted August 26, 2012 Report Share Posted August 26, 2012 Re: Temperature for Grilling Salmon Also by forming a pelicule on the surface (air drying after brining), you will get less spooge. It also helps impart more smokiness in the fish. Quote Link to comment Share on other sites More sharing options...
Eric Moe Posted August 29, 2012 Report Share Posted August 29, 2012 Re: Temperature for Grilling Salmon Since the eight years I spent in Lafayette, Louisiana I can not find a better way for cooking salmon that Blackening... Heat you cast iron griddle as hot as possible... Smother salmon in melted butter and dredge in seasoning... Skin side down for about five mins drop a shot of butter onit... Will stick solid till realeases near end... No reason fo panic . Flip and cook four mins on other side and add another shot of butter, serve immediately. I use by big NG Profire for this (~500 deg) but will have to try on KK just to see how it goes for an inagural high temp cook as I have seen much higher temps discussed? Quote Link to comment Share on other sites More sharing options...
