Preparing the salmon
The first step is to dry brine the salmon. Just place a salmon fillet in a large dish and sprinkle generous, equal quantities of sugar and salt over it. Cover the dish with plastic wrap and place in the fridge. You can now forget about it for 4 hours and prepare your Big Green Egg.
Setting up your Big Green Egg
Put a handful of Apple Wood Chips in water to soak. Fully open the air regulator on your Big Green Egg
and light the charcoal, keeping the lid open and leave for about 12 minutes.
Back to the salmon
When the salmon has been chilled for about four hours, remove from the fridge and rinse under cold water to remove the excess sugar and salt mix. Blot the salmon dry with paper towels and cut into portions.
Returning to the Big Green Egg
Take a handful of your soaked Apple Wood Chips and put them directly onto the charcoal. Place in the convEGGtor
and add the standard grid. Put your salmon fillets on the grid and shut the Big Green Egg lid
. Now partially close the air regulator leaving a small gap of about 1cm and open the metal top just 1mm. You’re looking to cook your salmon at about 90C, the handy temperature gauge on the outside of your egg makes this an easy job. After about 20 minutes you can remove the salmon.
The final finishing touches
The skin should easily peel away from the salmon, and you’re ready to serve it. It’s delicious by itself, but why not sprinkle a little lemon zest on top and serve with some tartare sauce and salad leaves?
A delightful dish
This dish makes a great starter before a BBQ
, or a lovely alternative for anyone who eats fish but not meat. Making simple, tasty dishes like this is the perfect way to get the most from your Big Green Egg
, you’ll be surprised just how many fantastic and diverse meals you can cook
in this amazing grill.