Salmon

Eggspert

I am cooking Salmon this evening and using a plank for the first time. Does anyone have any advice? Temp? direct or indirect?

Unknown

Really really really soak the plank. I used our regular BBq. med heat and the plank was not soaked enough, so it got a little singed. Good Luck. Dh is out looking at the eggs as I type, so let me know how the salmon works out. We love salmon.

thirdeye

It's an easy cook. Soak your plank for 2 or 3 hours.



Get the Egg stabilized at 350° to 400° (dome temp). If your fillet has skin on one side, spray it with oil, then season the meat side of the fish. (you can add some lemon slices if you want). Oil the cooking side of the plank, then put it on the Egg for about 5 minutes, then add the salmon. As the plank heats up, the edges and bottom will char and bathe the fillet in an envelope of smoke. Watch for the white protein to rise from the flesh, then take an internal temperature, I like mine at 140°. No turning is needed. Have a squirt bottle of water handy if the edges of the plank flash, don't get western with the water, just a little is all you need.



If you have a skinless fillet, cut some parchment paper to act as the skin. Spray it with oil before using. This makes it really handy to remove the fillet.

reelgem

OMG does that look delicious! That will definitely be on my menu this week.