Jerome D.
TVWBB All-Star
Whenever I see wild salmon at my local supermarkets, most of the time it has been previously frozen then thawed, so I usually don't buy it because the filets often look dried out and not very appealing. Today, Alaskan wild salmon was on sale at Whole Foods, and the filets actually looked reasonably fresh, so I decided to spend more than I usually do for fish and take one home. Overall, it was a successful cook and I'm glad I didn't ruin a nice piece of fish.
Here are some photos of the raw salmon filet with its nice deep red flesh.
I went with Dizzy Pig Raging River Rub as the seasoning. The cook was done on the old red SS Performer, with Rockwood lump as the fuel and a perforated foil pouch of apple wood pellets for some mild smoke.
After smoke-roasting the fish to an internal temperature of 100°F, I glazed it with some homemade peach BBQ sauce I threw together yesterday. The cover went back on the grill to set the glaze and I took the salmon out of the grill once it reached an internal temperature of 120°F. After garnishing with some fresh chopped parsley, it was time to eat!
Here are some photos of the raw salmon filet with its nice deep red flesh.
I went with Dizzy Pig Raging River Rub as the seasoning. The cook was done on the old red SS Performer, with Rockwood lump as the fuel and a perforated foil pouch of apple wood pellets for some mild smoke.
After smoke-roasting the fish to an internal temperature of 100°F, I glazed it with some homemade peach BBQ sauce I threw together yesterday. The cover went back on the grill to set the glaze and I took the salmon out of the grill once it reached an internal temperature of 120°F. After garnishing with some fresh chopped parsley, it was time to eat!
