salmon recipe
I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?
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Plank cook it with an alder plank if you can get one and have time to soak it for 3-4 hrs.
Paul |
Keep it simple. I put a LITTLE olive oil on it and cover the top with thinly sliced lemon.
I cook mine on a sheet of foil, makes getting it off the grill a snap and the skin usually sticks to the foil. The meat will separate from the skin with next to no effort. I assume you are talking fillet. If whole, can't help you. |
Sherry, olive oil, soy sauce, lemon juice plus the zest and garlic. Put it in a plastic bag with the salmon and grill.
Other wise a little olive oil, lemon, salt and favorite herb. I recommend dill or tarragon. |
Cedar Plank it! Why 3-4 hours on the soak, MileHigh? 1 hour is all I've ever done.
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I use Alder which is a lot harder and denser than Cedar, so i think it takes longer to saturate. I also cook on fairly hot (375 -400) grill over lump charcoal and have pushed the "burn up" envelope a few times:-D
Paul |
I'm good on or off the plank (as long as the skin is still on) I like Alder planks over cedar ones do a several hour soak myself. I keep a little squirt bottle handy in case those edges catch.
http://img.photobucket.com/albums/v3.../DSC04544a.jpg This one had some fresh dill on it, but lemon slices work good too. http://img.photobucket.com/albums/v3...DSC04054a2.jpg |
DO you heat the plank up first or does it all go on at the same time?
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Great thread! Thanks for starting it.
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The shorter the cook time on something, the longer I preheat the plank. For something like brie, I might let it go 10 minutes. I use hickory planks on things like pork chops or tenderloins, and don't preheat them hardly at all as it takes 30 or 40 minutes for the whole cook. |
I do the preheat and light oil rub also. The plank adds just enough smoke flavor without overpowering. But... it also insulates the food from the direct heat, so it is a lot like roasting. Ready made for the BGE. Never tried hickory Wayne-might have to give that i try. Cedar was way too strong for my tastes.
Paul |
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http://img.photobucket.com/albums/v3...sc03972aaL.jpg Because of the longer cook times I only get 2 cooks out of the hickory, (usually 3 from the alder), but like all used planks, split them and use them for flavor wood in another cook. |
I doubt this will make it in time for tonights cook...and being from Florida I am no salmon expert... but a nice filet with a heavy coating of Dizzy Pigs Raging River on a cedar plank has become my go to for salmon.
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The salmon I got the most raves for was cedar planked with fancy mustard and brown sugar on top. Mmmmm - can almost taste it now!
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