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Planked Salmon, great cook

Luvs to shoot clay
Luvs to shoot clay Posts: 774
edited November -0001 in EggHead Forum
This turned out pretty good. Alaskan salmon, planked with Tsunami Spin and DaSoup (crab/crawfish bisque). Some kinda good! (The smokehouse Shiner wasn't bad either). Man it's good to be home.

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Comments

  • BobS
    BobS Posts: 2,485
    That is a great looking meal!
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  • TXTriker
    TXTriker Posts: 1,177
    Along with Texas beer.

    Welcome home.

    I'm doing salmon direct with a marinade of balsamic vinager, lemon juice from fresh (fresh?) lemons. Evoo, S & P, skin up about 300 degrees. Never done salmon before and this is one more of those firsts. After I turn it, skin side down and remove the skin, I pour some of the marinade on the coals to get the smoke going.

    I was given this recipe over the phone by one of my egghead neighbors, (thanks Craig) and if I don't completely ruin it, we'll see how it turns out. I'm sure I'm not 100% correct on the instructions, but perhaps close.
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  • Serial Griller
    Serial Griller Posts: 1,186
    What temp did you cook at and what internal temp did you take it off the egg?
    Looks fabulous!
    Jon
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  • Luvs to shoot clay
    Luvs to shoot clay Posts: 774
    Sorry for the late response, went to the gun club with the baby back ribs.
    I pulled it at 140 degrees and let it come up to 145. It was very moist but way too much fish for two people.
    It surprised me that it took so long to cook. Almost an hour at 400 degrees dome temp. (I wanted to make sure the ceder smoked some). The bottom of the wood turned a nice black and the flavor was great. Thanks for asking.
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