Cedar Planked Salmon

Big Hairy Dawg

I am going to try cedar planked salmon this weekend.

The weird thing about that is that in general I really don't care for salmon. I think it is fishy tasting and I am partial to white fish like tilapia and mahi-mahi. Having said that, I LOVE tuna.

However, a friend of mine told me that smoking salmon on cedar creates a unique taste and minimizes the fishy taste. Also, I think cooking on the planks is a neat concept and just like trying new things...

I have looked at WessB and TNW sites but wanted to ask for any tips and hints. I love Tsuanami Spin on just about anything but am also intrigued by the maple, brown sugar glaze type approach.

Some general questions:
- I am thinking direct on raised grid.
- Should I have skin on one side, how do you remove when done?
- best way to know it is done?
- temp/time..etc.
- when do you glaze?

Thanks in advance for the advice!

BHD

AZRP

Go with Raging River on salmon. -RP

stike

direct, otherwise the cedar won't even smoke, and the smoke is the only flavor it can add.

skin on, the skin slides right off. in fact, it'll stick to the cedar and you slide the fish right onto the plate.

soak the cedar. this isn't like soaking chips or chunks, which sit in the coals. you soak the cedar so that it won't smoke all the way thru the cook, because it is a softwood, and too much smoke will be 'piney'. the saoking limits the smoke til the ladt half or quarter of the cook.

if you think salmon is 'fishy', you might find that the tinge of cedar smoke will help cut that fishy'fatty flavor. it's almost acidic. ...like how an acidic wine works with strong flavored stuff, cutting thru it.

i go 400, allow maybe 20 minutes, but never go by time (on anything). it's done BEFORE it is flaky. don't overcook it. i go by eye... and touch i'd guess 145/150 internal.

citychicken

make certain that your plank is untreated. in other words, you should get a food quality plank. cedar that you pick up in your lumber yard may be treated with chemicals.

Cpt'n Cook

We do Salmon a lot, maybe once a week we sometimes plank it but find that just evoo-ing, a little kosher salt and slapping it on the grill direct at about 400 skin side down and flipping after about 5min the skin will peal right off and then check for it just starting to flake. It will be much milder if you scrape of the dark aria that is just under the skin side.

Tastes good and it's good for ya!

stike

ask for furniture grade cedar, if you buy it at a lumber yard.

though the cheapest way is to just use shingles, though. cedar shims (undersized shingles) aren't treated, and cedar shingles sold for roofing/siding must be marked as to whether they are or aren't treated with fungicides or fire-retardent.

Knauf

I've tried brown sugar and dry mustard on top and it is fabulous!

Eggtucky

Here's my fav way to fix planked Salmon..there's hundreds of others..but this an excellent array of flavors...

Planked Orange-and-Bourbon Salmon

1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onion
3 tbsp chopped fresh chives
2 tbsp fresh lemon juice
2 cloves garlic, chopped
4 (6oz) salmon fillets (about 1 inch thick)

1. Combine first 8 ingredients in large zip lock plastic bag and add salmon to bag. Seal and marinade in refrigerator 1-1/2 hours, turning bag
occassionally.
2. Prepare egg for direct cooking at 350.
3. Remove salmon from bag, reserving marinade. Place salmon on well soaked cedar plank(s) coated with cooking spray. Cook for 10-20 mins checking for doneness and baste frequently with reserved marinade until 5-10 mins before done (until fish flakes easily when tested with a fork).