Planked salmon

Eggtuary

So what's the best way to plank salmon? My wife was so excited about this part of the BGE, she bought a couple of cedar planks and one nice, thick filet.

After the dry burgers (see my other thread), I really want to be careful not to screw this one up. I'm going to be going by the dealer's today, and they've got Dizzy Pig, so I might pick some of that up.

What else can you tell me about how to blow her socks off? When I put the filet on the plank, do I cook it skin side up, or skin side down? This probably seems like a really stupid question, but I don't want to assume anything at this point.

Thanks for any and all help! This forum has already been a huge help to me!

Eggtuary

Anyone?

Eggtuary

Bueller? Bueller?

Chubby

Bueller here....

Planked Salmon is a favorite around
the "House of Chubb"!

Stabilize you Egg at about 350 (Dome)

$ hours prior...weight down your plank (submerged)in the sink and soakfof
3 to 4 hours,changing the water once or twice.

30 minutes prior...lay rub on salmon (moderate to heavy) and cover with plastic wrap!

Put empty plank on the fire, when you hear the crackling of the plank, brush the plank's top lightly with oil, put on fish.

Egg closed...cook for 15 minutes.

@ 15 minutes brush Salmon with a heated mixture of maple syrup(no fake maple!!) and more of the rub you used.

Cook 2 to 4 more minutes!! No longer!!

18 Minutes usually is my "mark"!!

No brainer...unbelievably good!!

Enjoy!!

Eggtuary

Thanks, Chubby, for all the help.

You didn't mention anything about the skin. Do you take this off before you start cooking? Do you leave it on? If so, do you put the fish skin-side-down?

Also (and this question is for any who care to share), what is a good rub for salmon? I was incorrect about my local dealer having Dizzy Pig. However, there was a BGE distributor at the store today, and he gave me a free sample of Big Green Egg Sweet Maple Rub. Is this good for salmon? Or should I save that for pork?

Sorry again for all the dumb questions. I just got my Egg last Saturday, and I'm absolutely loving it, largely due to the wonderful support available here on the Forum!

Chubby

Good Morning....

The Planked Salmon cook approaches!!

as to the skin...leave it on...and place the salmon "skin side down"!!

It makes the Salmon easy to get off the plank and helps to keep moisture in during the cook!!

Raging River (from the good folks @ dizzy pig) is a greeaaaat Salmon rub, but the Sweet Maple with a good twist of pepper would be a fine substitute.

If your using the sweet maple rub... try this for the Glaze @ the end...

!/4 cup real Maple Syrup....2 heaping tblsps Stone Ground Mustard and a
good shot of the rub you saved! Maybe even a touch of bourbon!

these are approximates, mix and warm...and adjust to your liking!
I'm having trouble uploading pics on this new board...but if you send me an email to GrateMates@sbc.global.net...I send you pics of the cook at different stages.

Either way...good luck!!

Chubby

Eggtuary

Email sent. Thanks again!

Eggtuary

Holy smokes, that was good! I usually eat a little salmon and get tired of it. Not with Chubby's recipe! I was ready to lick the cedar plank after I ran out of fish!

One question, though: How long does it normally take for the plank to start crackling? After 15 minutes, I still hadn't heard mine crackle, so I went ahead and put the fish on. Should it take that long?

Hey, if you have the name Chubby because you've put on some pounds, I now know why! Eating food this good would make anyone heavy!

Thanks again for all the advice. Man, I love my Egg!!!!!!!

Chubby

Hey now!!!

Watch it with those kind words!!

I assume you got the pics...and it sounds like you made out like a champ!!

Was she impressed?

As far as the crackling of the plank...depending, it can take 15- 25 mins!

What was your dome temp when you put the plank on?

Just for grins...what was the total cooking time (for the fish) ?
Details...details...details man!!

Ps...I love these eggs too...but truthfuly it's the great people who are willing to
help.... who make this board what it is!!

Welcome aboard!!

Chubby<br><br>Post edited by: chubby, at: 2005/06/11 19:40

Eggtuary

Yes, my wife was quite impressed. She said it was better than the planked salmon she had at the fancy restaurant we went to a week ago! Woohoo! Now there's a serious endorsement!

And yes, I got the pics. They were quite helpful, although my fish never looked quite as dark on the outside as yours.

I had my dome temp between 350 and 370 the whole time (I'm still working on this stabilizing thing...) I think I had the plank in there for 15 minutes before I got antsy. I put the fish on for 15 minutes, and had the bowl of syrup, mustard, bourbon and rub in there along side it. At the end of 15 minutes, I brushed the mix from the bowl all over the fish. I cooked for 3 minutes, and the fish still wasn't quite done, so I brushed on some more of the mix and let it cook some more. I went two more minutes, and then another 5. I was starting to get frustrated that last time I checked, because at first I thought the fish still wasn't done, until I realized it was flaking, but it was just a HECK of a lot more moist than any salmon I've ever grilled!

As somebody wrote on here the other day, a big part of Egg ownership is learning the difference between done on your old grill, and done on an Egg. Everything just looks so much different, you assume it can't possibly be done!

Thanks again!