Help with first salmon

Not sure where you're paying $15 for grilling planks (if that's what you were referring to) but I use them quite often and find that they add a great flavor to the fish (although I use filets with no skin on). You can put brown sugar or maple syrup on top (for a sweeter taste) or, a thin coat of whatever mustard you like topped with seasoning.

It may be time to look at new ways! No need for foil. I like to take the skin off so the seasoning is right on the meat. Cook direct on a clean grate. When browned it should release itself and flip easily. Cutting the filet into manageable sections helps as well. 375-400 degrees, raised grate, direct until well browned on each side ( a few minutes per side) and it's done.

I get my planks at Lowe's.  2 for $8.  You can get more than one use out of them.  I usually get 2 to 3 cooks out of each.  I've read on hear of someone who uses the plank and cooks indirect.  Seems you could get alot of uses that way, but I've yet to try it.  I will on my next new plank.  I like the dill weed suggestion, will also try that soon.

GrannyX4 said:

Raised, direct, 400 and cook to temp. I pull mine at about 135. Enjoy.... ;;)

This!!! For thick filets I do it about 5 1/2 mins on the top and 6 mins on the bottom with the skin removed. It flips easily for me using spatula and my fingers. Please be aware this is on my XL and so many variables will change the cooking times. Cook to temp and decide if thats how you like the texture.

For those who like cedar planks, try alder. Harder to find, but turned onto it here, wont go back.

tazcrash said:

For those who like cedar planks, try alder. Harder to find, but turned onto it here, wont go back.

Love the alder best also, I can get them locally at my BGE dealer, but they are like $15 for a pair.  I'm gonna get some and try indirect and see how that works.  I just wonder if you'll get the same flavor.

I buy planks from Costco I seem to remember them being about $9 for a 6 pack.

Kruegs said:

I buy 8 foot length of cedar from the lumber yard and cut them to length depending on the size of the cook.  It has been a lot cheaper than buying planks.  As far as I know they're not treated in any way...at least I haven't been sick yet.

I do the same thing and just use my saw and cut me off a section for cooking. I wont buy the ones in the package anymore, I feel like I am paying for them to cut it for me and package it.

I use my planks multiple times just need to soak them. I get at least 5 to ten cooks on one. But I do use until thay are ash. I cook my salmon on the plank just like the foil, after your done just scrape the skin off, most stays on the fish but I just use a spatchula to take it off its not hard and I really dont know anyone who eats the skin? A bear mabey, and I dont know any of them. I cook it 350 direct until I see the white crap ozzing out of the meat thats about  25 to 30 mins. 

The directions on the wood planks say to soak them for an hour. I usually do that plus some. You'll need to have them fully submerged which usually means putting a plastic container, filled with water, on top of them to keep them from floating. The ones I use fit nicely in my kitchen sink but I have also used a rectangular shaped cooking dish. You really should give them a try!