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I'm a big fan of the plank. Cedar planked salmon is my go-to birthday meal. I like to buy a solid chunk of salmon, with the skin still on, and cut my own filets. The lump and the plank provide enough smoke flavor without having to add chips.
Skin down, on the plank, cook direct at 350-375 until it becomes opaque and flaky. My favorite way to prepare it is with a glaze made of honey, orange juice, lime juice and chili powder. If I can track the exact recipe down, I'll re-post.
The only issue I have is trying to scrape the salmon skin off of the plank when I'm done grilling. I've found it to be almost impossible to get all of it off of the plank. In addition to the strong smoke smell, the fish skin on the plank means it gets stored in the garage. If anyone has a tip on how to get the plank un-funkdified, I'll take it.
LBGE since June 2012
All the above works fine. About the only way to ruin your salmon is to overcook it. Skin on or skin off, both fine. Flip or don't flip, just fine. I do not like cedar planks, just a personal preference. I have used alder planks and they work fine. A little DP raging river, a little maple syrup and you can't go wrong. I love adding an alderwood chunk.
I forgot 1/4 cup crushed mustard in marinade@skiddymarker we have a vampire problem in WA so I have acquired a taste for garlic (anything that keeps me from having to watch those aweful movies ) tell me more more about the Taiwanese cooking wine