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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-11-2007, 10:09 AM   #1
thirdeye
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Default Planking the Salmon

I eat a lot of fish, but sometimes I forget just how much I like it until it is on the plate in front of me. I was cooking for one last night and decided to plank this salmon. Here are some before and after pictures.



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Old 01-11-2007, 10:14 AM   #2
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nice pics and I betcha nice eats!
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Old 01-11-2007, 10:21 AM   #3
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Hi Wayne ... looks terrific!! OTOH ... I did two separate salmon cooks on pieces of red cedar my neighbor gave me ... woodworking guy ... ~ 1" thick. Both cooks produced a strong and not-so-pleasing smoky flavor. I notice your hot fire .. mine was in the BGE ~ 350-375* and the bottom of the planks are a bit charred (soaked for some time prior). So many people really like the planked salmon flavor ... I wonder how mine could be so poor ??
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Old 01-11-2007, 10:21 AM   #4
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Is there skin on the bottom?

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Old 01-11-2007, 11:15 AM   #5
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Looks yummy.. I'm going to do planked salmon for a cooking class coming up this spring, I think... it's easy and almost foolproof and always worth eating!
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Old 01-11-2007, 11:20 AM   #6
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Looks dang good! what kind of seasoning did you use? I have a couple of cedar planks that i've never used. Also have some steelhead in the freezer....might give it a try!
thanks,
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Old 01-11-2007, 11:21 AM   #7
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I saw the title and thought, "Maybe this should be in woodpile?"
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Old 01-11-2007, 11:32 AM   #8
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Looks good.

How hot did you cook that? The fire in the photo looks pretty high.
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Old 01-11-2007, 11:46 AM   #9
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I need to start makeing more fish. Looks good thirdeye
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Old 01-11-2007, 11:53 AM   #10
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The last ones we planked ... we used Grey Poupon and Brown Sugar ... Delicious!!!
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Old 01-11-2007, 12:06 PM   #11
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I use honey, rice wine vinegar, salt, garlic, black pepper, and a little cayenne.
Damit. I think the time is near..............
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Old 01-11-2007, 12:45 PM   #12
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My favorite way is with muscovado sugar, salt and pepper.
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Old 01-11-2007, 12:50 PM   #13
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What type of rub and plank is that?

Funny, because my wife got me a bunch of planks for christmas, cedar, alder, maple etc.

Did you do it over your gasser or smoker?
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Old 01-11-2007, 12:53 PM   #14
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Looks good Thirdeye, I am not much of a fish eater, esp salmon, but I love smoked salmon!
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Old 01-11-2007, 01:02 PM   #15
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Tom, I really don't care for the taste of cedar either...that plank was alder, my favorite with salmon. About halfway through the cook, I dropped a small stick of cherry onto the coals. You want the plank to char on the bottom, just not burst into flame. I was going about 400° dome but had a 3" spacer ring in there to raise the grate.


sfisch, Yes there is skin on there. I painted the plank with peanut oil so it would not stick. You never turn the fish.


boatnut, the seasoming was a light coating of my salmon cure applied for only one hour and not rinsed off. Then I added some pepper blend.

1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
˝ teaspoon pulverized bay leaf


I like the sound of the seasonings mentioned by Curt and Joe too, especially the rice wine vinegar. That may make a nice dipping sauce with some soy....




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