salmon attempt

Kosko · December 2012

@SaltySam they turned out great! My wife wanted a type of dill sauce to go with them, it was the first time we had planked salmon! I loved the taste from the cedar plank. Def. will cook this again!

Ragtop99 · December 2012

We do filets with skin on, no flip. Direct at 350* with a single chunk of mild wood, typically peach. If the temp is too low, the fish takes too long to cook and the smoke overwhelms the fish.

Rick1 · December 2012

This is how I did salmon for Christmas Eve. It's cedar planked with peach slices and soy ginger vinaigrette. I found the recipe on the BGE site and used peach slices instead of fresh peaches. http://i1156.photobucket.com/albums/p575/DrkmInWA/ae55e9017527cfab26e48d763a5960f6.jpg

nolaegghead · December 2012

tyenic1 - you should be able to use that plank 3 or 4 times. Yes, I'll use the plate setter - basically I'm baking it. No flip. The flip can dump out all the juice. Sometimes I'll do raised direct, but I'll flip it in that case. Skin side up, cook a while, flip to skin-side down (maybe throw on some butter) and finish and serve skin down. Some times the skin is left behind.

Little Steven told me a trick for keeping fish un-stuck is to use a coating of mayo. Said you don't taste it.

tyenic1 · December 2012

Thanks Nola!

bboulier · December 2012

I usually grill indirect at 350-400. I like salmon lightly smoked. This time of year, I cut off some of the nearby grape vine for smoke. Saves pruning in February or March. Alder wood chips also impart a nice flavor.

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salmon attempt

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