I like my butt rubbed and my pork pulled.
Member since 2009
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Cedar Planked Salmon/Other Fish
clemsontyger97
Posts: 400
in Seafood
I am trying to find proper technique/cook time, etc for cedar planked salmon, but also curious if I can substitute other fish easily when grilling the salmon? My wife is not a salmon fan, so though it may be a stupid question, can I easily throw on a different type of fish for her and follow roughly the same cooking approach (if I find a good one)?
--Because I'm like ice, buddy. When I don't like you, you've got problems.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
KJ Classic
28" Blackstone
South Carolina native, adopted Texan, residing in Olive Branch, MS. Go Tigers.
Comments
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soak the cedar for about 1hr I put a little evoo and use ragin river rub or tsunami spin by dizzy pig set egg direct at 325-350 dome temp I just start to look at the salmon about 15-20 minutes after put on watch for white fat on top to start showing that is when I pull im sure other fish would be good as well good luck its fantasticLarge egg panhandle of florida
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I have done the blackened salmon from SAMs on cedar planks and directly on the grill. Actually preferred the non plank myself. Only took a few minutes each side to cook. Have read to not use the planks more than a couple times before disposing.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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How 'bout Mahi Mahi? That is my 100% favorite fish.
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Planking fish is very simple. Yes, you can plank other fish. We like salmon and sea bass.
Soak your planks in water for at least 30 minutes (preferably overnight). Apply EVOO on the skin of the salmon so that it will be easy to remove it after it's cooked. I cook my fish direct at 400F. Cook time is approx 15-20 minutes depending on the thickness of the fish. HOWEVER, check it often. Seafood does not follow the "if you're lookin', you ain't cookin'" guidelines bc it is so easy to over cook.
I use the tried and true, yet highly technical, "Fork Twist Method" to determine doneness over a thermometer. It's simple, stick a fork in the thickest spot and twist. If the fish flakes apart all the way through, it's done! -
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500 said:@Big_Green_Craig , do you start with skin down? Do you flip?
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Thanks for the tips Craig
I like my butt rubbed and my pork pulled.
Member since 2009
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