How to Break Down a Side of Salmon + Chili Ponzu Seared Salmon

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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.

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21 replies
  1. Austin Ramirez
    Austin Ramirez says:

    This dropped right when I was trying to figure out what to make for lunch. I did a modified version where I let the salmon marinate in store bought ponzu + a splash of pineapple juice for an hour. I then grilled it over charcoal and basted it with some extra marinade. Served it with wakame and rice, and it was excellent. I look forward to making the full recipe when I have more time. I appreciate that you highlight a variety of proteins and flavors!

    Reply
  2. Artisan Angler Beads
    Artisan Angler Beads says:

    Pre packaged fish guys? C'mon guy's. Teach us how to save money by breaking down a wild salmon??? Tell us the difference between wild and farmed salmon as they both cook differently. You have the show and I'm just a fishing guide.. please show people the difference. Big fan of your show..

    Reply
  3. Marty Edson
    Marty Edson says:

    You guys continue to blow my mind🤯. The funny thing is you both cook the things that I love to cook, so it’s great to see a different variation on what I’m already doing. Cheers fellas!

    Reply
  4. emmgeevideo
    emmgeevideo says:

    I hate to contradict Eric, but if your soapstone is at 500-550 degrees, you should use a higher smoke-point oil like avocado oil or grape seed oil. The smoke point of olive oil is 400-450. This is also important IMHO for soapstone care. They always use pristine soapstones for these videos because they want to show it off in its best condition. But after a while the soapstone of us mere mortals will get blacker. If you use low smoke-point oil, it’s going to gunk up your soapstone, making cleanup harder or making your next cook yuckier.

    Reply
  5. Andy Guinn
    Andy Guinn says:

    This is awesome! Thanks guys…learned something new today. I usually just rinse the salmon, pat it dry, season with Tony’s, and throw on the smoker for 1.5-2 hrs. Sometimes instead I will remove the skin and slice 1 inch strips of the salmon, flip the strips on their edge, form 2 pieces together into a circle, and wrap with bacon, toothpick it, then season with whatever. Grill like a steak. Love it.

    Reply

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