Cedar plank salmon

Woadie

Going to try salmon again with the dizzy pig raging river.  

Woadie

What internal temp should I pull them at?

55Kevy

I always just judge by looks...but then, we are ok w/'rare' salmon. I'm doing one tonight also, using Spice Islands Lemon Pepper. I run the egg around 400 and a 1+ lb piece cooks in about 30 - 40 min.

Woadie

Thanks.  

Botch

I don't use my thermometer with salmon.  Just as soon as I see that white "foam" appear on the top surface, I pull them.  Some may prefer to have their fish cooked just a bit more, you'll have to experiment.  
I also can't tell if those are skin-on (bottom) or not; that may change things a bit too.  I usually get skin-on, cook until I just start to see the foam, and the fish is a bit darker in the center but flaky on the outside, that's the way I like it.  YMMV.  

55Kevy

Yep, that 'foam' is a good indicator.  I, too, usually get skin-on.

Woadie

It was skin on.  Pulled at 145. 

Brisket_Fanatic

Looks good, depends on the source of the salmon. Most stuff 140 area is good however with some wild red salmon my FIL caught in Alaska and brought back for me I will around 125 otherwise it gets very dry.

jetman96

I do cedar plank salmon all the time. Final temperature should be 120* for wild caught (less fat), and 125* for farmed (more fat).

Woadie

Good deal.  It was definitely farm raised so I didn’t want to cut it too close.  Thanks for the info.  

JohnInCarolina

Love that rub on salmon - good stuff!

vthokie98

Man that looks good.  I gotta get back to cooking salmon again.  I noticed a huge improvement in my Salmon after I started mixing half and half olive oil and fresh squeezed lemon juice.  Spread that mix over the fish with a brush about 20 min prior to putting it on the egg.  dry rub it anytime after brushing on the mix. 

Woadie

That sounds like a great idea.   I’ll definitely try that next time. 

Yno

Depending on the time of year, we can get some really good salmon out here. I am not much of a fish lover (shell fish are my fav) but good fresh salmon is not too shabby. I won't eat leftovers, though. Most things I cook I look forward to the next day or two, but salmon just seems to go down hill too fast. Ynette will eat it, though, so I usually do a dual cook.