Question fur ya regarding Salmon

WessB

I`ve done salmon many times and dont have a problem with cooking it, which is going to happen this evening...Sally`s orders...LOL....my question is this....if you were at Eggtoberfest you most likely got some of the free samples of cedar planks they were handing out....I`d like to use them, we got 2, what exactly do you do with them...I would think to soak em in water and lay the salmon on top...any other ideas...could/would you use it for smoke...should it burn if its under the salmon...any tips or advice for these planks would be appreciated...and yes...LOL...pics will follow.....Thanks[p]Wess

StumpBaby

WessB,[p]I just lay the salmon skin side down on the planks and cook direct. Then, when they are done, you can take either a knife or spatula, and slip it between the salmon skin and the flesh. The skin tends to stick to the plank..so the meat lifts off fairly easy. I always try to soak the planks in water for at least 30 minutes before cooking. The plank will burn pretty good..but after the cook...I just toss it. You get a nice cedar flavor from the plank.[p]Yum[p]Help..from the Stump...who would thunk ?[p]StumpBaby

WessB

StumpBaby,
LMAO...help from the Stump is not a normal post.....onliest problem I got is this filet aint got no skin...just a purdy hunk of pure meat...maybe I should skip the planks on this one. They normally do have skin on one side from costco, I was surprised to see none..[p]Wess

Chef Wil

WessB,
this is what I do........soak the plank in water for about 20 minutes, then I dry the cooking surface and rub lightly with olive oil. When finished cooking, I wash with mild soap and water, rinse, and dry. Repeat soaking for next cook.

StumpBaby

WessB,[p]
Yeah...I gotta stop..folks is gonna start talkin.[p]I would use that plank for a salmon whats got its skin still on..but that's just me..and remember..I'm a stump. [p]Course other folks'll chime in..and prolly tell you all sorts of conflictin advice..if'n you wait long enough.[p]StumpBaby (the new kindlier..gentlier stump)

BobinFla

WessB,[p]You can either oil the salmon like Chef Wil says, or you can put lettuce leaves between the plank and the salmon.[p]I like banana leaves better than the lettuce, but I don't think I'll suggest banana leaves in December.[p]BOB

Bordello

WessB,
LOL[p]I've only gotten my salmon fillets from Costco and have never seen skin on them. Too funny.[p]Regards,
New Bob

WessB

Chef Wil,
I may give this method a try, as I cook mine over a drip pan they shouldn`t burn anyway. I am doing more or less the Dijon bourbon glaze posted by Gretl in the submitted recipe section, Sally says its one of her favorites. Thanks[p]Wess

WessB

WessB,
Actually....I`m thinkin I might skip the drip pan and try something different this time...direct on a raised grid with the cedar planks....the pics will tell the story later tonight..[p]Thanks to all that replied.....
Wess

Car Wash Mike

WessB,
The plank serves as your smoke flavor. I always cook direct at about 350. Soak the plank at least 30 minutes, I go an hour. Olive oil on the plank, salmon then rubs. I usually get about 2 cooks out of 1 plank, sometimes 3. After the last cook, I just break and throw in with the new lump for 1 more cook. Good Luck,
Picked up my Prime Rib Roast today. I'm really eggcited about this.[p]CWM

WessB

Car Wash Mike,
That sounds exactly like what I have decided to do, see post below....I planned to use some apple chunks in the lump also. Good luck with your rib roast.[p]Wess

Unknown

WessB,
There is a chef out here in Seattle that does cedar plank and places the flesh right on the plank. It is quite tasty, they serve it on the plank.
Jim

StumpBaby

WessB,[p]Did you end up using the popeye method on them there salmon steaks ? If so, how were they ?[p]StumpBaby