Salmon Fillets Three Ways

DMW

The call for tonight is salmon. SWMBO was of the opinion that we should go lighter tonight and I agreed.

3 have the sstandard here for salmon, lemon pepper. One has DP Pineapple Head, the other has the Spicy Pork Rub from Charcuterie. Not sure how the Pineapple Head and Spicy Pork Rub will be on salmon, but can't hurt to try.

Will be going raised direct on cedar planks on the small around 450*. These are still a bit frozen, so will take longer than normal.

DMW

Just went on.

Brisket_Fanatic

Looking good, will be anxious to hear what you think of the pineapple head!

DMW

Almost ready to pull these off. The cedar smell out here is incredible.

DMW

OK, voting has completed. According to SWMBO (that is who matters, right?) Spicy Pork Rub and Pineapple Head were a tie for first over the Lemon Pepper.

I did only use about half the cayenne the Spicy Pork Rub called for when I made it.
Very different flavor profiles between the 3, but I would vote the Pork Rub 1st, Pineapple Head next, and then Lemon Pepper.

Funny thing is, SWMBO looked at me really weird when I suggested trying something other than Lemon Pepper. I think she will allow me to branch out a bit more in the seasoning department from now on.

gpsegg

Try cedar planked salmon raised direct at 250 degrees with EVOO and DP Raging River to internal temperature of 135. About 1-1.25 hours. Fantastic! Also add alder chips.

SGH

@DMW‌
Looks like a winner to me. Not surprised at all that y'all liked the pork rub on the salmon. One of our favorite rubs for salmon is plain ole store bought Tony Chacheries. It's basically salt, black pepper, white pepper and a few different red peppers. A hard to beat combination. Your food looks excellent as always my friend.

NPHuskerFL

@DMW‌ This is one of the things I haven't done with fish (smoke planking them). I'm more of a CI pan searing guy on fish. But, I'll definitely give this one a shot one day. Looks delicious.

SGH

@NPHuskerFL‌
You should give the plank a try. It is excellent.

DMW

@SGH I will find some Tony Chacheries, that sounds good.

Man I love summer, no school in the morning means I can take the time to teach my big guy about fire building and fire safety this evening.

Nanook

Do you soak the plank first?

Nanook

Salmon looks great, btw.....

DMW

@Nanook Yes, I soaked them for a few hours this afternoon. You want at least 1 hour IMHO, longer doesn't hurt. I put the planks on first for about 3 minutes, then flip and put the fish on the side that was exposed to direct heat, skin side down. Don't flip at all during the cook. When finished, pull the plank off with the fish.

When serving guests I like to have individual planks just so larger than the fish pieces and I will serve it on the plank.

SGH

@DMW‌
If you have never tried it a three way mix of the following is par excellent on salmon. One would be hard pressed to find a better combination for salmon in my opinion. Give it a try some time my friend.

Nanook

@DMW‌ . Thanks for the info.

damnedhooligan

Never thought pineapple head would go well with salmon! I'm gonna give it a try. I usually do John Henry's Pecan Rub and it turns out excellent.

HendersonTRKing

That's a good looking cook.  I've been using raging river on salmon, and I always plank as well -- very nice combo, particularly if you take some brown sugar and "stripe it" down the seam or thickest part of the fillet.  It caramelizes and melts onto/into the fish.  A crowd pleaser to be sure and couldn't be easier.