Salmon on the BGE


    • Set your Big Green Egg for a raised direct cook.
    • Preheat to 350F.
    • In the meantime, wash and dry the salmon.
    • Season the flesh side with salt and pepper.
    • Liberally oil the skin side and season with salt and pepper.
    • Carefully oil the grate of the Big Green Egg
    • Start with skinless side down first.
    • After 4 or 5 minutes you will have some nice grill marks
    • Flip over, skin side down and cook till finished. Usually another 5 or 7 minutes
    • Top with dill butter or fresh dill & butter or your herb of choice or nothing at all
    • Cook for about 15 minutes or until the internal temperature is 125¬-130F.
    • The salmon should flake along the muscle fibers and be translucent in the center