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Sumac Salmon
Seafood
EGGspander
Bright, citrusy, and kissed with smoke, this Sumac Salmon recipe brings bold Middle Eastern flavors to life on the Big Green Egg. Grilled to perfection overlump charcoal, the tangy sumac crust complements the rich salmon, creating a dishthat's as vibrant as it is unforgettable.
Ingredients
- 1, 2-3 lb side of salmon, cut into 4” wide filets
- ½ tbsp sumac
- 1 tbsp paprika
- 2 tsp kosher salt
- 2 tsp coriander
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Juice of 1 lemon
- Zest of 1 lemon
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5-Piece EGGspander Kit
Half Moon convEGGtor
Cast Iron Grid
Directions
Stabilize the Big Green Egg at 400°F/200°C.
Insert the EGGspander, with half set up for indirect cooking, then place a cast iron grate on the bottom level of the direct half, this is where we will cook the salmon.
Combine the sumac, paprika, salt, coriander, garlic powder, onion powder in a bowl and mix well.
Pour the olive oil and juice the lemon over the salmon followed by the spice blend, then massage the rub in until the salmon filets are all evenly covered.
Place the salmon skin side down on the plancha and allow it to cook for 8-12 minutes, depending on the temperature you prefer your fish. If you like it cooked medium, you can tell it is done when you start to see white rendered fat coming out from between the flakes.
Remove from the Egg and top with the lemon zest and more sumac if desired.
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