Copper River Salmon

Peter Wengert

Ingredients

Salmon Filet - Cut it up to seving size for each person
Cedar/Alder Plank - Costco has 6 for $7
Apple or Alder Chips
1/2 Stick Butter
1/4 Cup of Brown Sugar

 

Instructions

Get Egg up to 200-250 degrees with Place Setter and wood chips.
Soak your chips and plank in water (Can do for 5 minutes or 1 hour)
Cut up Salmon filet into the right proportions for your guests.
Put Salmon on plank

Put 1/4 cup brown sugar and 1/2 stick butter in microwave until butter is melted, usually 20-30 seconds.  Stir to mix them together to get a liquid carmel.

Brush or spoon Filets with butter/brown sugar mixture, but don't use all of it.

Put plank with Salmon on the egg.
Close Egg for 7 minutes and then check on it.
Salmon should have white fatty, bubbly substance on it. 
Check salmon with a fork to see if it flakes.
Close Egg for another 7 minutes, but check from time to time for flakiness.  Don't dry it out.
Take it off when it is ready, peel the skin off, top with butter/brown sugar on top and Serve.

Optional:
After 7 minutes, take salmon off the plank and put skin down on the grill.  Cook for 5 more minutes to crisp the skin on the bottom, flip it over on the grill, peel the skin off the bottom with a fork, flip back over for 1-2 more minutes.  This will get rid of the white fat/slime that comes from the plank.

 

 

Notes

Enjoy, but don't dry it out or overcook it. When you check for flakiness, it should slide apart between layers.

Number of Servings: 4-8

Time to Prepare: 10 minutes