Chef Eric Gephart from Kamado Joe walks you through how to break down a side of salmon. Then he fires up the Kamado Joe Classic III for a quick and easy recipe-- Chili Ponzu Seared Salmon.
Chili Ponzu Seared Salmon
Serrano Ponzu Drizzle
- ½ Cup Soy Sauce
- ¼ Cup Orange Juice, fresh squeezed
- 2 Tablespoons Lime Juice, fresh squeezed
- 1 Tablespoon Water
- 1 Tablespoon Mirin (Sweet Rice Wine)
- ¼ Each Serrano, thin slice
- 3 Drops Sesame Oil
Light your charcoal pile from the bottom and allow the fire to climb. Aim for a searing temperature of 550F. Install a Kamado Joe Classic Joe Half Moon Soapstone Cooking Surface and allow it to come to temperature with the grill.
As the charcoal is engaging and the heat begins to climb, use this time to prep the rest of the recipe. If using a whole side of salmon, break the side down into the 5 portions shown in the video. Next make your marinade, remove the skin from the salmon portion and season the salmon with the Dizzy Pig.
Drop a wood chunk in the hottest portion of the charcoal pile, wait until it combusts, and you achieve clean smoke.
Slightly oil your soap stone or grill grates and place the salmon, presentation side down. Close the dome for 1 minute so the smoke gently bathes the salmon while it sears. Open the lid after 1 minute and flip, cook for 30 seconds to 1 minute more.
Remove from the grill and transfer to a cutting board. Either tear the salmon into chunks for a rustic presentation or slice into slices and place on the presentation plate. Top with Serrano ponzu and garnish with Seaweed Salad.
Heat to 500 degrees and sear belly and top loin.
Purchase Items in this Recipe