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Grilled Cedar Planked Teriyaki Samon

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Soaked the plank for 6-hrs. Marinaded the Salmon 6-hrs. Brushed the plank with Olive Oil on the fish side
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On the grill @425*
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After 5-min.
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10-min.
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Pulled @ 20-min. a little less next time and it sure was good. The reason there are no finishing pictures it looked so good I forgot them!

Thanks for looking
Ross

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Comments

  • doubledouble Posts: 1,214
    Nice love the Cedar plank
    Lynnwood WA
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  • Thanks double

    Ross
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  • How much teriyaki did you use?
    Persistence and determination are omnipotent!
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  • daffy1909daffy1909 Posts: 454
    looks great!!! wanna try some salmon soon, love teryaki marinade on steaks and chicken,ill try i t on salmon when i do one! :D
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  • henapplehenapple Posts: 14,203
    Ross, you're killing me. Nice.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Dyal_SCDyal_SC Posts: 2,256
    Very, very nice!!! 
    2014 Co-Wing King
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  • Ross,

    Just to make sure I got this right - threw it on - no turn, nothing just let her go?

    Just goes to show you the power of the Egg.  KISS no need to over complicate.

    Awesome results!
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  • Ross in VenturaRoss in Ventura Posts: 6,603
    How much teriyaki did you use?

    Thanks double

    Ross

    How much teriyaki did you use?

    How much teriyaki did you use?

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  • Ross in VenturaRoss in Ventura Posts: 6,603
    How much teriyaki did you use?

    Thanks double

    Ross

    How much teriyaki did you use?

    How much teriyaki did you use?

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  • Solson005Solson005 Posts: 1,906
    Great looking salmon, the pictures are mouth watering!  =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • JscottJscott Posts: 174
    looks so good I think I can smell it from here!
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  • Something different to try on salmon Fridays.  Looks really tasty.  Thanks for sharing.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

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  • burr_baby33burr_baby33 Posts: 503
    I've been egging salmon once or twice a week and supply is getting low. Back to Alaska in August for re-supply. Can't beat it. Yours looks great! Love it.
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  • JRWhiteeJRWhitee Posts: 2,608
    Great cook Ross, looks tasty.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • yumdingeryumdinger Posts: 184
    I had to egg some salmon myself!  Cooked at 385-400, Pulled at 130-135 degrees.  Amazing.  I cooked some Raging River and Very Terriyaki and some with a light rub olive oil and lemon.

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