One Fish, Many Dishes

I recently walked into Costco for “just a few things” and walked out with a whole fillet of Wild Alaska Coho Salmon the size of a small surfboard. Naturally, the only reasonable thing to do was smoke it on the Big Green Egg. Because if you own a BGE and don’t smoke a giant salmon at least once a year, they revoke your membership.

I mixed up a brine that could probably double as a cocktail if you’re brave enough:

The salmon took an overnight bath in this spa treatment. Very relaxing. For the salmon, at least.

Next, the fillet spent a night uncovered in the fridge, developing that magical sticky pellicle. And every time I opened the fridge, that giant salmon looked at me like it was questioning my decisions — and honestly, I was questioning its decisions too.

I fired up the BGE and held it steady at 150°F — basically a warm summer day in Oregon. The salmon smoked gently until it reached 130°F inside, perfectly tender and silky.

Technically, you’re supposed to let smoked salmon rest in the fridge overnight to deepen the flavor.

Technically.

I lasted maybe 10 minutes. Then I cut off a huge piece, paired it with grilled vegetables and horseradish sauce, and devoured it like someone who had been lost at sea for three days. It was incredible.

The next day, I made linguini with smoked salmon and crème fraîche. This dish was so good I briefly considered opening a restaurant, then remembered I like sleeping in.

Morning arrived, and so did inspiration: smoked salmon + cream cheese + capers + red onion. A perfect breakfast. A perfect lunch. Honestly, a perfect personality trait.

Next morning, I upgraded to smoked salmon + avocado. At this point I was basically running a test kitchen.

With one last piece left, I knew exactly what to do: a smoked salmon–stuffed omelet, my favorite restaurant breakfast dish. Except this time it was in my kitchen, and I didn’t have to tip anyone.

From dinner to pasta to spreads to omelets — this one Coho fillet lived its best life. And so did I.

Now I’m wondering… should I go back to Costco?

(We all know the answer.)