BBQ Copper River Sockeye

Austin Smoker

Been making this recipe in the oven for years and finally decided to make it walk the plank in the egg! 

Soaked a cedar plank for 4 hrs: 
 

Cut the filet into 4 6 oz portions: 
 

Marinated for an hour in 8 oz of pineapple juice, 2 oz lemon juice and 1 Tbsp Soy sauce: 
 

The rub is Brown Sugar, Chili Powder, Cumin, Lemon Zest, Cinnamon, and salt: 
 

Planked and rubbed: 
 

Onto a 400 degree egg, raised direct: 
 

End product after 14 minutes (Poteet Strawberry salad and grilled veggies to round things out) with a side of Lamarca Prosecco! 
 

I'll never do it in the oven again...the cedar plank added a nice note and the egg locked in everything good and healthy about fresh salmon.

Healthy all week......ribs tomorrow!!

The Cen-Tex Smoker

Really nice. Love the crust. 

GA_Dawgs

Looks great!

tazcrash

Where's the ooze?
nice looking cook.
The Mrs isn't fond of cedar in my house. :(

smokesniffer

How much of each ingredients for the rub? It looks amazing. Would love to try that.

BYS1981

Jealous, looks delicious

NDG

Looks great. I have a general salmon question about grilling direct . . Whats up with the white goo? It always oozes out during my cooks. I assume it is has a correlation with grilling a fatty fish like salmon, but does this mean im doing something wrong? Noticed your pics are clean, so thinking im off somewhere, thanks.

NDG

Oh just noticed taz mentioned this issue above too, curious to learn more about it, thanks.

eggo

The crust sealed the ooze in I would guess.

Austin Smoker

Salmon always oozes....some of that "good fat", but when it's directly on a grill or broiling pan, it oozes into the fire. No ooze on top of this cuz' as eggo says...the crust becomes one with the stuff.

Here's the rub recipe Smokesniffer:

2 Tbsp Brown Sugar

4 tsp Chili Powder

2 tsp grated lemon rind

3/4 tsp Ground Cumin

1/2 tsp salt

1/4 tsp Ground Cinnamon

It's an old Cooking Light recipe....a favorite in our house.

Austin Smoker

Consider pealing the skin off after it has cooked, add a bit more rub and throw the skin  back on the grill for 2 mins.  Pretty tasty.

Good idea, more fish bark!

Montana

Copper River Salmon is without peer!!  Get mine from the Public Market in Seattle.  Costs to get it shipped, but it is sooooo good....  I'm Jealous.... Looks great.

smokesniffer

Thanks Austin, we have a few sockeye's in the freezer that we need to eat, so I will be sure to give this a try. Pics look great. =D>

The Cen-Tex Smoker

That is not fat, it's albumen (think egg whites). It a protein that oozes out when heated.

CheeseheadIllinois

That's our Fathers Day meal. Do you put the plank on the raised grill before the salmon or all at once? Any flipping of the salmon (I don't think so but want to confirm). Thanks.

eggnewtoy

Thx for this. Used it tonight and it was wonderful. We used Dijon instead of marinating but next time.  

bgebrent

Fabulous!  The Copper River salmon is top of the mountain.  Yours looks great!

eggnewtoy

Austin Smoker said:

Salmon always oozes....some of that "good fat", but when it's directly on a grill or broiling pan, it oozes into the fire. No ooze on top of this cuz' as eggo says...the crust becomes one with the stuff.

Here's the rub recipe Smokesniffer:

2 Tbsp Brown Sugar

4 tsp Chili Powder

2 tsp grated lemon rind

3/4 tsp Ground Cumin

1/2 tsp salt

1/4 tsp Ground Cinnamon

It's an old Cooking Light recipe....a favorite in our house.

Thx

@Austin Smoker. Ever use this on ribs?  

pgprescott

Wow, great looking product both before and after. 

trip150

NDG said:

Oh just noticed taz mentioned this issue above too, curious to learn more about it, thanks.

To get rid of the goo, brine the salmon before you cook it.  1 tablespoon of salt in a cup of water for 10 min and the goo goes away.  

JohnnyTarheel

Yes sir!!! Looks great