plank salmom need help

Marvelous

I just got some wild salmon and need some help have a wet plank need advice indirect or direct, correct temp and time for cooking. I also would like to know sauce did anyone hear about butter and maple syrup? thank you

thirdeye

<p />Marvelous,[p][p]I soak my plank for a couple of hours, grate in normal position and a dome temp around 400°. I do oil the cooking side of the plank so the skin will not stick. Don't go on time, each fillet is different. Do a finger test once you see the protein rise, then take a temp. I pull mine around 135° or 140°. I like to get it off before it flakes.[p]Can't help on sauce, I don't use it.[p]~thirdeye~

Rick's Tropical Delight

<p />Marvelous,
what thirdeye said and
garnish with crab legs
or scallops[p][p]

Foxy-Q

Marvelous,[p]I made this last week and it was wonderful. It has a butter and maple glaze. I did not cook it on a plank since I did not have one. Thanks Egret for another wonderful recipe. Foxy-Q[p]Grilled Salmon
Marinade:
1/2 cup soy sauce
1/2 cup lemon juice
1/3 cup brown sugar -- packed
1/4 cup vegetable oil
2 cloves garlic -- crushed
..
Salmon fillet -- skin on
2 Tbs Butter (melted)
2 Tbs Maple Syrup Dizzy Pig Raging River rub
Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to mix.
Place salmon in a ziplock bag and add marinade.
Place in refrigerator and marinate 3-6 hours.
Remove salmon from refrigerator about 30 minutes before cooking and ‘pat” dry with
paper towels.
Mix together butter and maple syrup and brush over entire surface of salmon. Sprinkle
with a liberal amount of Dizzy Pig's Raging River Rub.
Big Green Egg set-up : raised grid, direct, dome temperature at 350-400 degrees.
Place salmon on raised grid, close egg dome and cook 15-20 minutes, depending on
thickness. It's best to 'undercook' to prevent drying out. Salmon is done when a knife
inserted in the fillet slides in easily with no resistance,
Remove salmon, brush on any remaining maple syrup-butter, and wrap in foil for 5-10
minutes before serving.
Recipe Source
Author: Egret (John Hall)
[ul][li]http://www.wessb.com/Recipes/Eggtoberfest2006v2.pdf[/ul]