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Grilled Firecracker Salmon
TUESDAY 09.01.2020

Hi and welcome back to The FOGO Life!

There’s something fishy about our video today……salmon!  I decided to take a break from meat this week and cook up something that I have never made before.  I got this piece of beautiful Coho salmon from Meat-n-Bone and knew I wanted to do it over FOGO, with a recipe inspired by a Taste of Home recipe.

Now, despite my name being Captain Ron, I am not that much of a fish eater.  Needless to say, I was very nervous to try this for the first time on camera.  Would I cook it right?  Was it fishy tasting to me?  Would I make it again?  All good questions and all are answered in this video.  So check it out, tell me what you think in the comments.  I’d love to hear from you!

If you make any of the dishes you see me prepare here and post them on social media.  I’d love to see what you’ve got going on.

Video Recipe: How to Cook Grilled Firecracker Salmon on the Big Green Egg

Ingredients

  • FOGO Premium, the First Ingredient
  • FOGOstarters
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce, reduced sodium recommended
  • 1 green onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 garlic cloves, minced
  • 1 tsp ground ginger
  •  tsp crushed red pepper flakes
  • 1/2 tsp sesame oil
  • 1/4 tsp salt
  • 1 whole salmon filet or 4 individual filets

Directions

This should take about 20 minutes prep time and 5 minutes grill time.

  • In a small bowl, combine the first 10 ingredients.  Pour ¼ cup marinade into a large resealable bag.  Add the salmon, seal bag and turn to coat.  Refrigerate for up to 30 minutes.  Cover and refrigerate remaining marinade.

  • Drain salmon. I love using my amazing secret weapon - duck fat spray or any cooking spray to coat the salmon. Before you place the salmon on the grill, the fire should be around 450 degrees°,  and you should make sure you have clean grates because if they’re not clean, the fish will stick. Another thing I like doing before placing the fish, is to get a paper towel, dip it in oil and oil your grates, just enough so that the fire doesn’t flare up too much.

  • Place salmon skin side down on a greased grill rack. Grill the salmon covered, over high heat for 5-10 minutes or until fish flakes easily with a fork, (approx. 145° internal temp) basting occasionally with the remaining marinade.

I had never made salmon before that day, and it was fantastic!

Thanks for watching,
Ron
@cptnron302

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