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

W3Schools


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. rich swanson
    rich swanson says:

    I always get confused by the skin. If leaving the skin on for something like fried crispy skin-on salmon, should the scales be removed? I’ve never seen anyone talk about this.

    Reply
  2. 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
  3. Ryan Rounds
    Ryan Rounds says:

    I just drove by the studio like I do every Wednesday and absolutely freaked out!!! If you want a Snap-On grilling set please let me know and I’d love to drop one off

    Reply
  4. 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
  5. 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
  6. 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
  7. pflick13
    pflick13 says:

    It's always great to Barbeque with friends and family. It's also great to learn new recipes. Thanks Chef Tom and Chef Eric for sending out the love!

    Reply
  8. Rob Wilkie
    Rob Wilkie says:

    All my life I thought a piece of salmon is a piece of salmon. Wow. What an amazing recipe, Chef Eric. Thanks again for another great recipe and for the terrific information!

    Reply
  9. 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
  10. David Reed
    David Reed says:

    Just STUNNING…..lol. Not a big salmon fan but I think I may have to try this out.

    Reply
  11. Ryan Conrade
    Ryan Conrade says:

    Cook some kind of gamier meat. Bison or Elk or Venison. Something like that! Enjoy the videos. Thanks for posting.

    Reply

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