How hot to cook cedar plank salmon?

Unknown

We are getting ready to cook our first cedar plank salmon, but confused about the temperature. I have read one recipe that says 300 and another that says 400. What is the verdict?[p]Thanks!

Marvin

Crob,
Both are correct if you mind the internal temp of the fish. Take it off at 145-150. At the higher cooking temp, it will be done faster and the glaze, if there is any, will bake on quickly. Do both and see what you like.

Mike in MN

Crob,
I vote for the higher temp. Make sure you have soaked the plank.[p]I cooked some yesterday at 450 direct, (no plank) but the fish (Salmon & Halibut)was on one of those fish grills with all the holes in it. The grill was greased with olive oil, preheated. I remove the skin, and that brown yuk before I cook it. It's more work, but I don't like the "fishy" taste of that yuk layer.[p]I didn't time anything, just went by feel. When it firms up, it's ready. I did flip it once, and added a spritz of fresh lime towards the end.[p]I added this fish to top off a salad I made for my wife. (She mentioned a salad would be good for lunch) She was happy! Even made the dressing...(Extra Virgin Kalamato Olive Oil, Garlic flavored Rice vinegar, fresh parsley, fresh cilantro, S & P, crushed red pepper, honey, Dijon mustard, and fresh garlic) [p]Mike in MN

Unknown

Marvin,[p]To me, after the freshness of the fish, its cooking temp is the most important thing. I pull my fish off the BGE when the probe themometer reads 136 in order for the carryover heat to bring the fish to 140 on the counter. It will be cooked all the way through without loosing moisture. In my opinion, a higher temp will drive the succulance into the drip pan...