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Salmon on a Plank

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SmokingPiney
SmokingPiney Posts: 2,282
in Seafood
A quick cook for this evening's meal. Soaked the planks for a couple of hours in salted water. A light coat of olive oil over the fish and dusted with Tsunami Spin and Mediterraneanish. Dried one side of the planks for a minute over the coals, flipped and coated the planks with olive oil. 400 raised direct for 15 minutes. 

It smoked quite a bit on the cook, and I was worried the planks were on fire. They weren't and they're in good enough condition to get at least one more cook out of them. 

I couldn't stay out of them when they came off the Egg. They're delicious, and I'm one happy Egghead.  =)


South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • beachsmoke
    beachsmoke Posts: 644
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    nice job looks fantastic
    Large egg panhandle of florida
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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    @beachsmoke    Thanks! 

    I was worried that the cedar smoke would overwhelm the taste of the salmon, but it didn't. It was subtle and just right. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • Bentgrass
    Bentgrass Posts: 443
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    Doing the same thing tonight- do you flip them one time while on the plank ?
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • minniemoh
    minniemoh Posts: 2,145
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    @Bentgrass - no flip. Just pull the whole plank when internal temp is 135 in the thickest part. You can serve it right from the plank. 

    It's an easier cook than making burgers.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Bentgrass
    Bentgrass Posts: 443
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    Just got done devouring... Turned out great.  Used a honey glaze with garlic and really was good.  Made up some golden Klondike potatoes with pepper and garlic on them in a pan on the egg while prepping the salmon.  It is the easiest cook you ever want.
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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  • TN2TX
    TN2TX Posts: 298
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    Any reason you salted the water for the planks? We do salmon on planks all the time so I'm up for anything. 
    Dallas, TX
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  • SJ21XDC
    SJ21XDC Posts: 235
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    Looks Great!  This is up next on my list to try!

    XL & Mini-Max

    Chattanooga, TN

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  • SmokingPiney
    SmokingPiney Posts: 2,282
    edited May 2015
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    @TN2TX I read somewhere here about salting the water when soaking the planks. Truth be told, I don't think it made a difference.

    @Bentgrass No flip. They cooked evenly. Your cook looks great!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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