Anyone got a good cedar plank salmon recipe they enjoy?

bhedges1987 · June 2016

Never attempted planked salmon or any salmon for that matter. Figure I'll go raised direct on the plank at like 400 until it reads 135ish? Recommended 145 though...

I know there are plenty of recipes online that I've looked at. But things taste different in an egg I feel. Looking for something that a fellow egger recommends.

Looking for anything not too complicated that someone recommends. I like a basic grilled flavor salmon, nothing too sugary or sweet.

Thanks

Renaud · June 2016

I just made some this weekend. I use Alder planks, but if you prefer Cedar, no difference other than taste. I soak my planks, then place them on the 400° Egg grate for about 5 minutes. I pull them and turn over and coat with olive oil and place salmon skin side down. I rub my Salmon using Lanes BBQ's Q Nami rub. And place in a plastic bag overnight. Place plank and salmon on 400° until 130°, then I add my glaze. Usually a teriyaki sauce or real maple syrup. Oh, I also plank lemon slices. Cook until 140° and done. Cook time is about 15-20 min.

Renaud · June 2016

SmokeyPitt · June 2016

http://dizzypigbbq.com/portfolio/raging-river-maplebutter-crusted-salmon/

I have done this one on a plank and it was excellent.

keepervodeflame · June 2016

I have a couple. The first one is really easy but delivers wonderful delicate flavors. I use Alder planks soaked for a couple hours. Slather the salmon with olive oil and then sprinkle on a mixture of orange, lemon, and lime zest with cracked pepper, kosher salt, and some spanish smoked paprika. I call it citrus savory rub. slice some oranges and lemons and lay them on top of the salmon along with some fresh dill weed. The second one is honey mustard salmon. really very easy as well just mix up some honey and spicy brown mustard to taste. We like a little more mustard than honey. spread it on the salmon pop it on the plank and your good to go. I use a thermapen and pull the salmon at 120-125 depending on the thickness of the fillet. I know the USDA lists 140 but man that delivers dry salmon. check on the net on some cooking blogs and American test kitchen and you'l see lower temps. Both are excellent and family favorites. usually about 15 to 20 minutes at 350 raised direct.

Battleborn · June 2016

Cover in EVOO, then sprinkle on salt, pepper and fresh dill if you want a basic flavor profile. Some people will say to preheat the plank after soaking on the grill for 5-10 minutes. I've tried it and didn't taste a difference. I have never measured IT, it is done when it starts oozing white "goo."

Abter · June 2016

Great responses! Question: do any of you use a smoking wood along with the lump? Or is that too strong and overpowers the salmon? If so, what wood??

Richard Fl · June 2016

Soak the cedar or alder in white wine 30-45 min lay salmon skin side down put an oz or 2 of Kahlua on top then sprinkle with turbindo slightly. Cook @ 350-400 direct 'til the litle white somethings appear. Nice and SWEET if you like sweet.

xfire_ATX · June 2016

I generously sprinkle any un-skinned sides with Adams Reserve Jamaican Jerk Rub put back in fridge for 15 min. Occasionally the Mrs will have me put a glaze on her piece during the cook but I prefer without.

I cook indirect at 400 for 12-15 min. Watching for color and amount of albumin released to determine when finished.

Lessons learned about the planks-
-The store bought planks are good for two pieces of Salmon- but I usually cut them in half so I can cook pieces individually. This is good when only cooking 1 piece for my fish only DD, when the rest of us are eating something else.
- If they are well protected from direct heat even well soaked they will char so keep over plate setter. Another reason to reduce size so its not taking up most of the grate.

keepervodeflame · June 2016

Abter said:

Great responses! Question: do any of you use a smoking wood along with the lump? Or is that too strong and overpowers the salmon? If so, what wood?

IMO, the smoke from the charred plank is plenty enough. The bottom of your plank will char and the plank sometimes arches up with the heat. (if you use any type of a glaze you have to watch for this because the arched plank will allow the glaze to easily run off the edges and flame up) Salmon is a delicate flavor and you can over power it with smoke easily. Of course I prefer my smoked salmon lightly smoked. I don't really favor the after taste with fish. I like my fish with a nice light flavor that brings out the natural essence of the fish.

Dawgs8033 · June 2016

I always use soaked cedar planks then I coat the salmon with Dijon mustard and sprinkle brown sugar on top. This is simple and has always turned out tasty for me.

Wardster · June 2016

I always use Dizzy Pigs Raging River. A must for salmon in my book. Never thought of soaking the planks in white wine though. I'll have to try that.

Darby_Crenshaw · June 2016

Abter said:

Great responses! Question: do any of you use a smoking wood along with the lump? Or is that too strong and overpowers the salmon? If so, what wood??

the plank is the smoking wood. it is a direct cook.

the idea is, being cedar, too much smoke would be resinous or piney (it's a soft wood). so you soak it to delay smoking, in order for the fish to be cooked a good amount before the smoke kicks in.

why cedar, if it is a soft wood? well, because it is a traditional wood in the northwest, where salmon are found too. one way salmon was cooked was to lay it on a plank of a common wood (and cedar abounds there) facing (or near) the fire. the wood was a cooking vessel. but the smoke became something people liked.

despite much warning to the contrary, soft and/or evergreen woods are not uncommon for smoking. but they tend to be regional.

black forest hams for example should be smoked heavily with fresh juniper branches.

gpsegg · June 2016

http://eggheadforum.com/discussion/1157653/plank-salmon

tgs2401 · June 2016

I can't remember who I got this recipe from, but it is delicious. I use Raging River rub.

Cedar Plank Salmon

Use salt and pepper or dry rub of your choice. I like to add thinly sliced lemon on top while cooking. Serving size is about 3 ounces. Leave skin on while cooking as that's where the flavor and healthy omega d comes from. When serving, use the spatula to pick up the meat while leaving the skin on the plank.

Equipment: 2 cedar planks

Instructions

Set the EGG for direct cooking.

Preheat the EGG to 400°F/204°C.

Place the cedar planks in a pan, cover with water, and let soak for 1 hour.

Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes.

Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon. Close the lid of the EGG.

Cook the salmon for 12 to 15 minutes for medium.

Remove from the heat and serve immediately.

SmokingPiney · June 2016

tgs2401 said:

I can't remember who I got this recipe from, but it is delicious. I use Raging River rub.

Cedar Plank Salmon

Use salt and pepper or dry rub of your choice. I like to add thinly sliced lemon on top while cooking. Serving size is about 3 ounces. Leave skin on while cooking as that's where the flavor and healthy omega d comes from. When serving, use the spatula to pick up the meat while leaving the skin on the plank.

Equipment: 2 cedar planks
Instructions
Set the EGG for direct cooking.
Preheat the EGG to 400°F/204°C.

Place the cedar planks in a pan, cover with water, and let soak for 1 hour.

Place the cedar planks on the grid, close the lid of the EGG, and preheat for 3 minutes.

Open the lid and turn the planks over, brush them with the olive oil, and place 2 salmon fillets on each plank. Season the salmon. Close the lid of the EGG.

Cook the salmon for 12 to 15 minutes for medium.

Remove from the heat and serve immediately.

I think the recipe is out of the BGE cookbook, and this is exactly how I cook my planked salmon. I use DP Raging River for the seasoning. I go about 14 minutes and look for the fat bubbles on the surface of the fish - done!

busmania · June 2016

So easy my dog can do it (and I don't even have a dog). Soak plank, oil all sides of fish, season with lemon pepper seasoning, egg at 400-450. 20-25 minutes depending on thickness. 135 done.

blind99 · June 2016

Darby_Crenshaw said:

Abter said:

Great responses! Question: do any of you use a smoking wood along with the lump? Or is that too strong and overpowers the salmon? If so, what wood??

the idea is, being cedar, too much smoke would be resinous or piney (it's a soft wood). so you soak it to delay smoking, in order for the fish to be cooked a good amount before the smoke kicks in.

it's pretty easy to control the amount of cedar that's smoking by adjusting your vents. at some temperature the wood will start to combust too much and your salmon will taste like turpentine.

crumley11 · June 2016

Super easy and amazing. Cover salmon with olive oil, lime juice, salt, and pepper. Place skin side down on 5 hour soaked cedar plank. Cook at 400 in BGE for 12 minutes, no longer. By the time you eat 10 minutes later, the salmon will have come up to perfection. Enjoy!

Darby_Crenshaw · June 2016

blind99 said:

Darby_Crenshaw said:

Abter said:

Great responses! Question: do any of you use a smoking wood along with the lump? Or is that too strong and overpowers the salmon? If so, what wood??

the idea is, being cedar, too much smoke would be resinous or piney (it's a soft wood). so you soak it to delay smoking, in order for the fish to be cooked a good amount before the smoke kicks in.

it's pretty easy to control the amount of cedar that's smoking by adjusting your vents. at some temperature the wood will start to combust too much and your salmon will taste like turpentine.

I'm talking about the basic idea regardless of the cooker

onedbguru · June 2016

simple fresh dill compound butter with a touch of lemon

yljkt · June 2016

I do mine on a 3 hour soaked cedar plank, brushed with a mixture of Apricot preserves and horseradish. Usually 3 tablespoons preserves to one tablespoon horseradish. EZ and Good. 350 indirect until the top of meat starts turning white and splitting. Maybe 15 minutes, tops. Egg is usually heat soaked tho, like a 30 minute warm-up. Never a complaint or left-overs.

bhedges1987 · June 2016

Thanks for the help all.

Paired with shrimp and cauliflower mashed. I think 145 got my salmon a little too dry for me. Next time I may try 140. It was still tasty and good for my first salmon attempt.

Hotwingking · June 2016

Nicely done, love salmon on the Egg

Hotwingking · June 2016

Nicely done, love salmon on the Egg

bhedges1987 · June 2016

Hotwingking said:

Nicely done, love salmon on the Egg

Thanks, I'm gonna do it again. Difference in taste between wild caught and farm raised? Mine tonight was wild caught and it didn't have much of a fishy flavor which I liked.

crumley11 · June 2016

Wild is so much better than farm raised. Never fishy. Sockeye Salmon is even better if you get a chance!

bgebrent · June 2016

You obviously have this. My worthless 2 cents: wild caught salmon is the most important ingredient. Alder wood is my first choice but cedar works fine. Soak the wood, preferably in wine but water works. Salt and pepper, and then your preference. I like thyme and lemon, pretty classic, choose what you like.
Raised direct at 400 and usually goes 15-20' depending on the thickness of the filets. Love fish on the egg!

Anyone got a good cedar plank salmon recipe they enjoy?

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