Sockeye Salmon; techinique needed

500

I've had good success over the years on the Egg, but I haven't figured out fish yet. Last time I planked some fish I almost burnt the deck down. Looking for a good method to cook this. I have lemons and EVOO and some seasonings. I have planks somewhere. Temp, time, and technique please and thank you, Eggheads!

pgprescott

I'm a cedar plank guy. I just like the cedar paired with salmon. I like Raging River on the fish. 

500

So soak the plank good, maybe char on one side then flip and grill the salmon on the charred side?  What temp?  About how long?

Battleborn

Soak plank for around an hour or so, season fish with whatever, EVOO, S&P, dill and lemon is good. Or whatever rub you may like. Heat EGG up, I usually go around 400 raised direct. Throw plank on for a couple of minutes. Flip and bit salmon skin side down. The IT part I'm not sure of. I take it off when I start seeing the white protein ooze from the fish. I think I read 135 is about right. 

pgprescott

Good advice above. I don't bother with the pre char, and I remove the skin and any " bloodline"  

either way, it'll be great. Time and temp above is in line with my way of doing it. 

Carolina Q

I do salmon (skin on only please) in a CI skillet with a small amount of oil (heated before the fish goes on). Season with Herbes de Provence and maybe a squeeze of lemon, s&p if you like and place skin side up for a bit to get some color on the meat side, then flip skin down for the duration (about 130-135° for me). I always do mine on the stove at medium hi or so. I guess 400° on the egg?

Per Kenji at Serious Eats. "... your goal is really to keep as much of the salmon below the 140°F temperature range (and preferably closer to the 125° range) as possible. To do this, make sure to always cook your salmon skin on if you're pan-roasting, even if you plan on serving it skinless*. By cooking salmon with the skin on, you can all but alleviate any sort of overcooking problems on the outer layers of flesh. The insulative subcutaneous fat acts as a heat barrier, transmitting heat to the interior flesh very, very slowly. This slow heat transfer means that skin-on salmon cooks much more evenly and gently than skinless salmon."

The whole article is here, http://www.seriouseats.com/2012/06/how-to-cook-salmon-pan-fry-fish-food-lab.html?ref=search

You can serve with a dollop of dill sauce if you like. Delicious!