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Salmon Cook Today

Blassiter
Blassiter Posts: 195
in EggHead Forum
My wife and daughter have requested salmon on the Egg for dinner tonight.Needing some expert advice since I have never cooked salmon. I have been doing research here in the forum and have gathered several tips from the experts. Here is what I am planning and would like a sanity check since I really don't want to screw this up. 
I bought cedar planks and have soaked them overnight in water. I am going to I plan to get grill to 425 direct with raised grate and put planks on for 10 minutes prior to putting the fish on it. I have the DP Raging River seasoning that I was planning to use on some pieces and was leaning towards butter and garlic salt for others. 
What temp should internal temp be when I need to pull it if we like our salmon done but moist? 
Is there anything I need to do to salmon prior to seasoning?
Do I let it come up to room temp or straight from fridge? 
Anything I am missing?

LBGE - 2/12/2015

Chesapeake, VA

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Comments

  • Legume
    Legume Posts: 15,936
    Sounds like a good plan.  I never temp salmon, I either go by feel - when it starts to show signs of firmness , or by when the albumin starts to appear (the little white bits that ooze out)
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    I'm no expert but here it goes...

    Only thing I even remotely let sit on the counter to come up in temperature is beef. Everything else is straight from refrigerator to grill. Temperature for salmon I shoot for is about 130. Which after it rests gets it to 135-140 range. Unless I'm serving my mom who wants it really done then I take it to 150* on the grill.

    You sound like you have a great plan with your planks already. I'm sure everything will turn out fantastic. Best of luck with the cook.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Legume
    Legume Posts: 15,936
    Missed that.  Definitely +1 on putting it on cold
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • gpsegg
    gpsegg Posts: 427
    We do it low and slow on a plank. DP Raging River and EVOO at 250* to internal temp of 135. Few handfulls of alder wood chips mixed into lump. Takes 45 mins-1 hour. Delicious!
    George
    Palm Beach Gardens, Fl and Blairsville, Ga.
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  • Blassiter
    Blassiter Posts: 195
    Thanks everyone. Feeling more confident now and will post pictures later.

    LBGE - 2/12/2015

    Chesapeake, VA

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  • Blassiter
    Blassiter Posts: 195
    I broke the golden rule and forgot about the pictures due to pouring rain during the cook. I rigged up a deck umbrella to keep the rain from stopping me but pictures were not the priority. I am very happy to say that it was a huge success. I went with the low and slow method because of the weather and it could not have come out better. I had tasted salmon before but never had it as my primary part of the meal. I may have to rethink my meal of choice after this. Amazing!!!
    I cooked on the plank till internal temp was 135 and then transfered to CI grate to finish it off. Added a little crispness which made a big difference in texture. As always, thanks for the advice and looking forward to full day of cooking tomorrow. Spatchcock Chicken and Pork Tenderloin in on menu tomorrow. 

    LBGE - 2/12/2015

    Chesapeake, VA

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