bobaftt
is one Smokin' Farker
I am going to try some salmon on the grill tonight. Anyone have any recipe suggestions?
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working on DNS.. links may break temporarily.
motor mouth
Knows what a fatty is.
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.
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.
S
SP
Guest
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.
Other wise a little olive oil, lemon, salt and favorite herb. I recommend dill or tarragon.
Countryhb
is Blowin Smoke!
Cedar Plank it! Why 3-4 hours on the soak, MileHigh? 1 hour is all I've ever done.
milehigh
is Blowin Smoke!
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
Paul
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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.
This one had some fresh dill on it, but lemon slices work good too.
This one had some fresh dill on it, but lemon slices work good too.
Great thread! Thanks for starting it.
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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
is Blowin Smoke!
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
Paul
jpw23
Babbling Farker
Thanks for the tip!
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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.
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
Babbling Farker
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
is Blowin Smoke!
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!
swamprb
somebody shut me the fark up.
All good tips! Here are a few more.
http://www.justsmokedsalmon.com/recipes.htm
http://www.justsmokedsalmon.com/recipes.htm
jeffjenkins1
Babbling Farker
Smokin Gator
Babbling Farker
That reminds me of another one I did that was really good...
Dice shallots and saute lightly in butter. Add spicy brown mustard and maple syrup... keep warm. Cook salmon on cedar plank about 10-12 minutes. Glaze with mixture for the last 5 minutes or so. Pull salmon. Apply more glaze. Let rest for 5 minutes.
Sweet but VERY good.
smokinvic
is one Smokin' Farker
What is it you are soaking it in? Also, do you cook it over direct heat or indirect? Does the plank essentialy serve as the "smoke flavor", so no wood chunks or chips are necessary? And what are usual cook times? I LOVE THIS SITE!!!!! :razz: Thanks for the thread!
MRI_Guy
Take a breath!
Here is how the Elders (well, my own twist on how the Elders cook on a plank).
Take a side of salmon. A 'lean' salmon like Coho works better than a 'fatty' salmon like Chinook. And never EVER use farm raised Atlantic salmon.
Make a rub of brown sugar, white sugar, salt and a bit of pepper.
Liberally rub the flesh side of the salmon with the dry ingredients and place in a glass dish (in my case - a LARGE glass dish) for about 12+ hours.
In the meantime, go out to the woods and get some cedar or alder. But since I don't live in Alaska any longer - I head to the local Home Depot for cedar.
Cut a length of wood to just fit onto the grill or fish (whatever is smaller) and soak.
Wash any remaining rub off of the salmon.
If using cedar from Home Depot instead of a SE Alaska rainforest - put the salmon skin side down on the non-splintered side of the plank.
Get the grill blazing hot, put the wet cedar & salmon on the grill and cover. If at a tailgate party, the smoking salmon will attract people from across UW Lot 60 or the Carousel Campground at Road America.
Dependinig upon the thickness of your filet - cooking time will be about 15-30 minutes.
