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John Setzler

Soapstone Seared Salmon Fillets

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Cooking a skin-on salmon fillet and getting the skin to a nice crisp consistency is a fun and easy task on the Kamado Joe Soapstone. You can also do it on the cast iron half-moon griddle or in a cast iron skillet on the grill if you choose!

 

There is only one thing you need to pay attention to on this type of cook. You need to make sure the soapstone is not TOO HOT for the cook. This technique I have shown in the video makes it easy to keep the soapstone from getting too hot. You don't want to scorch the skin on the fish while you are cooking it.

 

Here's the recipe for the brine I used here:

 

3/4 cup cold water

1/4 cup whisky (optional - substitute with water if desired)

2 T kosher salt

1 T brown sugar

1/2 t onion powder

1/2 t ground black pepper

 

Make sure this brine is cold before you put the fish in it. Brine for 60 to 90 minutes...

 

Enjoy!

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