dstr8 Posted May 9, 2014 Report Posted May 9, 2014 Commercial salmon season, namely King/Chinook salmon, opened in California waters on May 1. We currently are getting the most delicious, buttery, fatty but mild King salmon out of our own Monterey Bay. Simple is best in my opinion when you have an ingredient so pure...and I like slow cooking/lower temps to retain all the fat and unctuous texture of King salmon. Salt, pepper, 300-325 degrees F indirect over KK coco-char in the 1/2 basket. Belly and two filets: I call it my Triple K Quote
normstar Posted May 9, 2014 Report Posted May 9, 2014 Excellent!!! I'm with you, you just can't beat quality salmon cooked at low temp. I usually cook/smoke mine at 225, either direct or indirect on the main grate. I only cook it medium to medium-well though, i don't completely obliterate it like most people do when they "smoke fish" Quote
CaptVideo Posted May 27, 2014 Report Posted May 27, 2014 We love Salmon on the KK. I wish I had the same supply of fresh wild like you do. Not so easy in Ohio...... g Quote
tony b Posted May 29, 2014 Report Posted May 29, 2014 Not many things on this planet better than a good salmon belly! Believe it or not, we get Copper River Salmon here in Iowa during the season. I always vacuum seal up a bunch for the freezer. It's the best (IMHO). Quote
