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bobaftt 04-30-2008 03:19 PM

salmon recipe
 
I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?

milehigh 04-30-2008 04:02 PM

Plank cook it with an alder plank if you can get one and have time to soak it for 3-4 hrs.

Paul

motor mouth 04-30-2008 04:05 PM

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.

SP 04-30-2008 05:16 PM

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.

Countryhb 04-30-2008 05:19 PM

Cedar Plank it! Why 3-4 hours on the soak, MileHigh? 1 hour is all I've ever done.

milehigh 04-30-2008 05:36 PM

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

thirdeye 04-30-2008 06:16 PM

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

jpw23 04-30-2008 07:01 PM

DO you heat the plank up first or does it all go on at the same time?

BBQ Grail 04-30-2008 07:04 PM

Great thread! Thanks for starting it.

thirdeye 04-30-2008 07:11 PM

Quote:

Originally Posted by jpw23 (Post 625954)
DO you heat the plank up first or does it all go on at the same time?

Yeah, I do. In fact I put the cooking side down for a couple of minutes, then oil it lightly when I turn it. Then let it heat about 4 or 5 minutes. I also oil the skin on the fish too.

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.

milehigh 04-30-2008 07:27 PM

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

jpw23 04-30-2008 07:56 PM

Quote:

Originally Posted by thirdeye (Post 625964)
Yeah, I do. In fact I put the cooking side down for a couple of minutes, then oil it lightly when I turn it. Then let it heat about 4 or 5 minutes. I also oil the skin on the fish too.

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.

Thanks for the tip!

thirdeye 04-30-2008 09:03 PM

Quote:

Originally Posted by milehigh (Post 625975)
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

You gotta give hickory a try. The planks are the same price. I peppered and browned this tenderloin in garlic butter first and added fresh rosemary when it went to the cooker.

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.

Smokin Gator 04-30-2008 09:18 PM

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.

biffleg 04-30-2008 09:23 PM

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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