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Cedar Planked Salmon
Comments
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Looks awesome but don't let Squeeze know you used cedar.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Are some opposed to Cedar? This sure tasted good.
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Thanks for that! I'm not a fish person but my wife is and I have a stack of cedar planks standing by.
My actuary says I'm dead. -
I agree that cedar planks are great but Squeezy doesn't like them and has stated so on many occasion.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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I always use cedar planks and the salmon turns out fantastic. I need to get a rub for salmon. I use honey and brown sugar but I like the looks of yours better with a crust. Well done.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Thanks Chubbs. I just put on olive oil and a generous coating of the Dizzy Pig Raging River (which gave it a sweet but not too sweet taste). I only did one side and left the skin on. Next time I'm going to take off the skin from the bottom and coat the other side as well.
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Used Smitty's maple syrup and butter sauce on Coho salmon and pineapple. Cooked on a maple plank with DP Raging river on the fish and DP Pineapple Head on the fruit. Really a good meal.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
I don't care for cedar planks either. Why cook your food on something that smells like a #2 pencil? I use Alder planks. Much nicer.
The Naked Whiz -
of course, that's an opinion.
hahaha
i think some folks make the mistake of soaking the cedar, then putting it on and waiting for it to smoke. the whole idea is to delay smoking so you just get a hint. the salmon cooks mostly thru, and then gets hit with a bit of smoke.
i find the smoke from cedar works well with the fat of the salmon. just as acid cuts fat, so does the cedar. in my opinion only, of course.
ed egli avea del cul fatto trombetta -Dante -
Yeah, I don't let the cedar smoke, but you still smell it.
The Naked Whiz -
I stopped using cedar; just don't like the flavor or smell. I do use a couple alder wood chunks.
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well. that's the point, no?
just saying, personal preference
ed egli avea del cul fatto trombetta -Dante -
Planked Salmon is becoming a rotation cook around here...good stuff.
Alder or Cedar, I don't taste much of a difference to be honest.
-SMITTY
from SANTA CLARA, CA
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Smitty, looks great - what do you have on the salmon? I always get a big Side if salmon and cook the whole thing and food saver it in meal type portions for a quick appetizer or over greens. One cook and many meals.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Never really tried the plank salmon...I have been brushing with maple syrup and the dusting with Dizzy Pig Raging River. Simple and very good!
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Raging river is a fantastic rub. I cant get it other than mailorder though, and the price is a little steep that way.
ed egli avea del cul fatto trombetta -Dante -
If you don't use a plank of some type, what do you use? Just some foil on the grate or something else?
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Raging river is a fantastic rub. I cant get it other than mailorder though, and the price is a little steep that way.
Agree...I pay about $11 for mine at the Egg dealer and it looks like they are $10 a piece online. I wish Dizzy Pig did bulk discounts like some of the other rub vendors (3 bottles for $26 or sell bulk by the lb). -
You can make a bed of lemon slices, parchment, frogmat or just about anything that won't catch fire.
Steve
Caledon, ON
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@tbdmd-I hot smoke salmon fillets right on the grate (skin side down) at around 220*F on the dome til 140*F. Takes around an hour +/- depending on thickness. Great eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Great idea for the parchment paper, thanks.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Trying ordering Dizzy Pig from the location that sells the Big Green Egg in your area. There is a swimming pool place here in town that sells the BGE and I had them order it for me.
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Smitty, looks great - what do you have on the salmon?
We simply use Raging River rub and a maple butter sauce to finish....so simple but tasty.Great for a party, nice presentation!
-SMITTY
from SANTA CLARA, CA
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That's what Joe said.....I think my next plank is going to be raging river and maple syrup. Thanks.... ;;)Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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