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Cedar Planked Salmon
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Dave_Matthews
Posts: 204
Simple and easy, used a touch of sorghum molasses over the fish with some butter and spices.
no, not -that- one!
KI4PSR
KI4PSR
Comments
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Lookd good, Dave! Where have you been??
Can someone enlighten me about using planks for fish? Does the wood impart Amy flavor? Do you re-use the planks, or are they one time use only? Or are they mainly to keep the fish from sticking to the grid?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Yes, they impart flavor, in this case Cedar. It's a slight taste...also the smoke from the plank imparts a nice touch as well as making the area smelling good as well.I get 3 - 5 uses from a plank. Just wash it off after using and always keep the same (burned) side down.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Looks great @Dave_Matthews. Curious, how did you cook it (temp, indirect/direct)? I tend to like my salmon with a little crunch and have yet to find the right temp and height where you develop a nice crust.
Charleston, SC // LBGE -
I like using planks -cedar and alder particularly. Obviously, the longer the cook, the stronger the flavor but it's never been over powering. Besides fish, pork and chicken take to it nicely.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
I cooked the fish at about 400 degrees direct. First I put the plank on the grill for 5-10 minutes to get it hot, I didn't bother with soaking it. Then I flipped the plank over, basted it with olive oil and sprinkled some salt on it, and put the fish skin down on the plank. I used a thermopen, one recipe said to wait until internal temp hits 140, but I thought the fish fillets looked done before that and removed them. They were perfectly done.
I have not developed a crust yet on my planked fish cooks, and I agree, I like that too. Maybe next time I'll work on that.
no, not -that- one!
KI4PSR -
I just got into cooking salmon and have been using the cedar planks. I don't get much of a smoke taste but that's just me. My taste buds for smoke seem to be a little shot. Perhaps it's the sauce that overwhelms the subtleness of the cedar.Bloomfield, NJ
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divecj5 said:Looks great @Dave_Matthews. Curious, how did you cook it (temp, indirect/direct)? I tend to like my salmon with a little crunch and have yet to find the right temp and height where you develop a nice crust.
Steve
Caledon, ON
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caliking said:Can someone enlighten me about using planks for fish? Does the wood impart Amy flavor? Do you re-use the planks, or are they one time use only? Or are they mainly to keep the fish from sticking to the grid?XL BGE; Medium BGE; L BGE
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@Dave_Matthews ...good to see you. Cook looks awesome.Green egg, dead animal and alcohol. The "Boro".. TN
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I just finished off the last of the salmon leftovers. Cold on crackers. GREAT! This was a good tasting fish and a lucky cook!
no, not -that- one!
KI4PSR
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