salmon on alderwood

Unknown

I am dying to do some salmon on the alder wood that I ordered last winter. I have a few simple questions for the eggsperts out there. Do i soak the filet in a solution, and if so what is the solution and how long do I soak it? Next, what temp and how long for a good size filet?

Jethro

seth howard,[p]Salmon on the Egg is one of my family's favorites, along with ribs, steaks, chops, etc., etc. I've never used a plank with salmon, but below is a link to recipe here on the board by the Millers, that uses one.[p]One thing in the recipe I can attest to is the use of smoke chips. The last two filets I did I used Jack Daniel's wood chips and both filet were great! Also, I really like to put a teryaki glaze on for the last couple of minutes. If you aren't sure just put some on a small section to give it a try.[p]In any event it is hard to go wrong with salmon and the Egg.[p]Enjoy,
Jethro

Jethro

Jethro,[p]Hey, how bout that link!
[ul][li]Salmon Recipe[/ul]

Jethro

Jethro,[p]Hey, how bout that link!
[ul][li]Salmon Recipe[/ul]

Jethro

seth howard,[p]And with a little better reading on my part - here is a link of a recipe, that really uses the plank.[p]Babling Jethro,
[ul][li]Plank Salmon[/ul]

Char-Woody

Jethro, excellent recipe referral and let me add that what MaryB has posted, you can take to the bank. A grade A cook and baker.
Use some caution with the Chinook plank as its meant for a low temperature cook not directly over hot coals. I have a corner of mine blackened a bit. Raise the plank as high as your can into the dome area with a second grill setup.
Good luck..
C~W[p]

Char-Woody

Jethro, your doing great...! Many times we overlook our own recipe files, and Mr. Miller, who originated this forum, was also a excellent cook in his own right. Thanks Jethro, and thanks Bill.
C~W

Jethro

Char-Woody,[p]Thanks sir, it's like someone once told me, "even a blind squirrel finds a nut once in a while".[p]Regards,
Jethro

Char-Woody

Jethro, that fits me to a T...:-) Good one!!

alternity

seth howard,[p]I tried a fast cure on some frozen silver coho htat was superb.
Plastic Ziplock with salmon, half cup of scotch, Tangeriene or Orange juice, salt- sugar, dash of lemmon juice|soy and some herbs.
After an hour or two soak I patted the salmon dry and applied a light coat of molasas. little saly and pepper and smoked for an hour at 225*. Boy was it good
hope this helps[p] alt